Fusion of sensory and mechanical testing data to define measures of snack food texture

Bruwer, Mark-John; MacGregor, John F.; Bourg, Wilfred M.

doi:10.1016/j.foodqual.2007.03.001

Cited by 16 publications

(7 citation statements)

References 22 publications

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“…For instance, the texture lexicon proposed by Bruwer et al . () for corn chips could be expanded to include surface, manipulation and residue attributes instead of just first bite attributes (hardness, denseness, fracturability, tough/chewy).…”

Section: Preparing For Lexicon Developmentmentioning

confidence: 99%

“…Texture lexicons should include texture attributes that are key to the objectives at each stage of consumption (surface, first bite, manipulation, residue) with the specific way to feel, bite, chew or manipulate the product at that stage of consumption. For instance, the texture lexicon proposed by Bruwer et al (2007) for corn chips could be expanded to include surface, manipulation and residue attributes instead of just first bite attributes (hardness, denseness, fracturability, tough/chewy).…”

Section: Protocolsmentioning

confidence: 99%

See 1 more Smart Citation

Developing Lexicons: A Review

Lawless

Civille

2013

Journal of Sensory Studies

132

114

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Lexicons are standardized vocabularies that facilitate communication across diverse audiences. Lexicons undergo two stages (preparation and development). Lexicon preparation includes selecting suitable panelists who are highly trained and capable of describing the product category, selecting samples that represent the entire product space, and developing protocols that panelists systematically follow when creating the lexicon. The development stage includes reviewing protocols before evaluation ensues, generating terms and definitions that describe the products, selecting references that clarify the terms, reviewing examples to further train the panel on important attributes, and finalizing the lexicon. Examples of published lexicons exist for foods, beverages, home care products, personal care products and fragrances. Publishing lexicons is beneficial because it promotes standardization of sensory vocabulary across multiple panels, companies and countries. Ideally, a published lexicon has the complete list of products from which it was developed, all attribute terms, definitions for every attribute and references for every attribute. Practical Applications Sensory analysts working with trained descriptive panels need well defined and documented words to consistently and correctly describe products of interest. These lexicons provide a tool for communication within the panel and allow sensory analysts to communicate with product developers, marketing professionals and suppliers. Ultimately the terminology provides a basis for understanding the differences among products in a category and is the basis for designing consumer research questionnaires. Lexicons are prominent in the sensory literature. Synthesizing these publications and establishing best practices for lexicon development promotes consistency and reproducibility across the field of sensory science. Review of existing lexicons reveals criteria for successful and useful versions. As globalization spreads modern‐day businesses to new locations, consistency in sensory evaluation becomes increasingly important to establish the success of product development.

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Section: Preparing For Lexicon Developmentmentioning

confidence: 99%

Section: Protocolsmentioning

confidence: 99%

Developing Lexicons: A Review

Lawless

Civille

2013

Journal of Sensory Studies

132

114

View full text Add to dashboard Cite

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“…Indeed, data fusion enabled to obtain compatible measurements originated from different sources [25]. Data fusion approaches, with different abstraction levels (low, mid, or high level), were effectively applied to differentiate or classify different food matrices or their attributes, namely beers [25,26], snack foods [27], fruit juices [28], and black teas [29].…”

Section: Introductionmentioning

confidence: 99%

Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue

Dias

Rodrigues

Veloso

et al. 2015

Eur Food Res Technol

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sensory attributes) enabled 100 % leave-one-out cross-validation correct classification, improving the discrimination capability of the individual use of sensor profiles or sensory attributes (70 and 57 % leave-one-out correct classifications, respectively). So, human sensory evaluation and electronic tongue analysis may be used as complementary tools allowing successful monovarietal olive oil discrimination.

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“…There are many reports on the evaluation or the control of the food textures of snack foods (Drake ; Seymour and Hamann ; Kohyama and Nishi ; Bruwer et al . ).…”

Section: Introductionmentioning

confidence: 97%

New Estimation Methods of Young's Modulus and Rupture Strength of Snack Foods Based on Microstructure

Kadowaki

Kimura

Inou

2015

Journal of Texture Studies

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This paper describes quantitative methods for measuring substantial values of rupture strength and Young's modulus considering the inner, crispy snack food structure at the microscale. The samples used are crispy snack food. A conventional mechanical food test was conducted on a large sample size (>100 mm 3 ), and only the apparent, macroscopic mechanical property of the food was measured without considering the microscopic structure. The proposed method integrates a small load compression test and finite element analysis for a test piece <10 mm 3 . Structural deformability of the test piece is calculated using finite element analysis. The estimated rupture strength of commercially available snack food ranged between 95 and 560 MPa. The calculated Young's moduli were in the range of 170-1,100 MPa. These values are 18-170 times larger than the apparent Young's moduli measured with the conventional method. This paper discusses the reasons for these findings. PRACTICAL APPLICATIONSFood texture of brittle foods is affected by their substantial material property and geometrical structure. In particular, material rupture strength and material Young's modulus are responsible factors. We developed a new estimation method for the substantial material properties of brittle food. Based on these estimated factors, it is possible to evaluate the food texture. This means that it is possible to elucidate how the material factor and the structural factor affect each food texture with our method. It is expected that the method also allows the control of the food texture by changing the material and structural properties in accordance with the demands of people. For example, processed food with good texture will be preferred by elderly people or patients with temporomandibular joint disorders for easy mastication. Pleasurable and hard-textured food will provide good training to children who should train their chewing muscles. ISSN 1745-4603 Journal of Texture Studies

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Fusion of sensory and mechanical testing data to define measures of snack food texture

Cited by 16 publications

References 22 publications

Developing Lexicons: A Review

Developing Lexicons: A Review

Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue

New Estimation Methods of Young's Modulus and Rupture Strength of Snack Foods Based on Microstructure

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