Search National Agricultural Library Digital Collections

NALDC Record Details:

Critical Evaluation of Crispy and Crunchy Textures: A Review

Permanent URL:
http://handle.nal.usda.gov/10113/59484
File:
Download [PDF File]
Abstract:
Crispness and crunchiness are important factors in the enjoyment of many foods, but they are defined differently among dictionaries, consumers, and researchers. Sensory, mechanical, and acoustic methods have been used to provide data on crispness and crunchiness. Sensory measurements include biting force and sound intensity. Mechanical techniques resemble mastication and include flex, shear, and compression. Acoustical techniques measure frequency, intensity, and number of sound events. Water and oil content contribute to crispness and crunchiness, which also have temporal aspects. Information in the literature is compared in this article to develop definitions of crispness and crunchiness.
Author(s):
Michael H. Tunick , Charles I. Onwulata , Audrey E. Thomas , John G. Phillips , Sudarsan Mukhopadhyay , Shiowshuh Sheen , Cheng-Kung Liu , Nicholas Latona , Mariana R. Pimentel , Peter H. Cooke
Note:
USDA Scientist Submission
Source:
International Journal of Food Properties 2013 7 4 2013 v.16 no.5
Language:
English
Publisher:
Taylor & Francis Group
Year:
2013
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Rights:
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.