Texture is one of the important qualities of food perception. It determines how the food is appreciated while eating. The texture of food products is influenced by its composition, ingredient processing and preparation and food microstructure. During mastication and oral processing the texture and its perception changes constantly. It can be said that texture perception is a complex dynamic process, because these changes are influenced by the interaction between food type, chewing behaviour, saliva composition and perception. On the other hand, how foods are perceived has a big influence on the acceptance and liking.