Force‐deformation Conditions Associated With the Evaluation of Brittleness and Crispness in Selected Foods1

Abstract

The brittleness and crispness of low moisture foods and the crispness of selected high moisture foods were evaluated both instrumentally by Instron fracture tests and using a sensory panel. Brittleness was evaluated sensorially during the “first bite” whereas crispness was identified at a later stage of mastication. The maximum force at fracture of low moisture foods correlated inversely with panelists’ evaluations of brittleness either in the mouth or using the fingers. Panelists' evaluations of crispness in the mouth correlated reasonably well with the initial linear portion of the Instron force‐deformation curves when the sample were supported near their ends and also in their middle regions. The shapes of the force‐deformation curves for high moisture foods were very much influenced by the way in which samples were supported in fracture tests, the method of fracture and the Instron cross‐head speed.

Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions

“…High correlations were found between sensory brittleness and peak force, slope, sensory hardness and sensory crispness. Sherman and Deghaidy (1978) reported that the maximum force at fracture of low moisture foods correlated inversely with panelists' evaluations of brittleness either in the mouth or using the fingers as found in this study.…”

Assessing the Role of Sound in the Perception of Food and Drink

“…However, the role of auditory cues in the evaluation of food qualities (e.g., crispness) has been investigated by using different kinds of foods that might be expected to have different levels of freshness (e.g., Christensen and Vickers 1981;Drake 1963;Rohde et al 1993;Seymour and Hamann 1988;Sherman and Deghaidy 1978;Vickers 1984;Vickers and Bourne 1976a;Vickers and Wasserman 1979). Despite the informational richness that those studies have clearly shown to be contained in the auditory feedback provided by biting into and/or chewing food, people are typically unaware of the effect that such sounds have on their overall perception or evaluation of particular stimuli 1 .…”

The multisensory perception of flavor

“…In addition, an fMRI study by Osterbauer et al (2005) has shown increased activity in the olfactory parts of brain when the congruency between simultaneously-presented color and aroma is increased (e.g., when strawberry odor is paired with a simultaneously-presented red color as compared with a turquoise color). So far, the influence of audition on the perception of food has mainly been focused on the textural properties of food; showing, for example, that the perceived crispness (Sherman & Deghaidy, 1978) and crackliness (Vickers, 1984) of food varies with the auditory cues that are presented. The perception of the crispness and staleness of potato chips has also been shown to increase with an overall increase in the loudness and/or boosting of the high frequency components (>2 kHz) of the auditory feedback provided during the biting action (Zampini & Spence, 2004; see also Zampini & Spence, 2005).…”