Content from Jaren, Lopez & Arazuri (2016)-
Texture is one of the four principal quality factors in foods (Bourne, 2002; Chen and Opara, 2013), along with appearance, flavor, and nutrition. Food texture is defined by Bourne as the properties of a food that are that group of physical characteristics arising from the structural elements of the food, primarily sensed by the feeling of touch, related to the deformation, disintegration, and flow of the food under a force, and measured objectively by functions of mass, time, and distance. Given that the potato is one of the most important foods in the human diet, we can assume this definition of Bourne as valid for the potato texture and its products. In general, texture is an essential factor in the consumer’s perception of the quality of potatoes (García-Segovia et al., 2008).