Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 16, Issue 5, Pages 949-963Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2011.573116
Keywords
Crisp; Crunch; Sensory; Texture
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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.
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