Chewiness

Chewiness is a sensory property that describes how much chewing a person must perform to break down a food into a swallowable state. It is a common concept in food science, culinary arts, and product labeling as part of mouthfeel. In texture analysis, chewiness is a derived parameter used alongside hardness, cohesiveness, and springiness.

In texture profile analysis, gumminess is defined as hardness multiplied by cohesiveness, and chewiness is gumminess multiplied by springiness. Hardness refers to the force required to achieve a given deformation; cohesiveness reflects the internal bonding of the food; springiness describes how well the food returns to its original form after compression.

A range of factors influence chewiness. Composition plays a major role: higher protein content and connective tissue (notably collagen) tend to increase chewiness in meat, while fat can lubricate the matrix and reduce perceived hardness. Moisture level, particle size, and the structure of the food matrix affect chewiness as well. Cooking methods and duration alter protein gels, fat distribution, and moisture, thereby changing chewiness. Temperature, pH, and the presence of sugars or starches can also modify mouthfeel.

Examples and implications vary by category. Tough cuts with abundant collagen are chewy when undercooked and can become tender with prolonged cooking. Gluten networks and moisture levels influence chewiness in bread and pasta; chewy candies arise from elastic sugar matrices. In product development, chewiness is targeted to match consumer preferences, and is assessed through sensory panels and, when possible, correlated with instrumental TPA measurements.