Insight into consumers' assessments of biscuit texture based on mastication analysis - Hardness versus crunchiness

Journal of Texture Studies

Volumn 29, Issue 5, 1998, Pages 481-497

  Brown, Wendy E ^a   Langley, Keith R ^a   Braxton, Denise ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032275779     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1998.tb00178.x     Document Type: Article

References (15)

1. AL CHAKRA, W., ALLAF, K. and JEMAI, A.B. 1996. Characterization of brittle food products: Application of the acoustical emission method. J. Texture Studies 27, 327-348.
2. BARRETT, A.H., CARDELLO, A.V., LESHER, L.L. and TAUB, I.A. 1994. Cellularity, mechanical failure and textural perception of corn meal extrudates. J. Texture Studies 25, 77-95.
3. BARRETT, A.H. and PELEG, M. 1995. Applications of fractal analysis to food structure. Lebensm.-Wiss. U-Technol. 28, 553-563.
4. BOURNE, M.C. 1975. Method for obtaining compression and shear coefficients of foods using cylindrical punches. J. Texture Studies 5, 459-469.
5. BROWN, W.E. 1994. Development of a method to investigate differences in chewing behaviour in humans. I. Use of electromyography in measuring chewing. J. Texture Studies 25, 1-16.
6. BROWN, W.E., EVES, D., ELLISON, M. and BRAXTON, D. 1998. Use of combined electromyography and kinesthesiology during mastication to chart the oral breakdown of foodstuffs: Relevance to measurement of food texture. J. Texture Studies 29, 145-167.
7. DEROSIER, B.L., NORMAND, M.D. and PELEG, M. 1997. Effect of lag on the symmetrised dot pattern (SDP) displays of the mechanical signatures of crunchy cereal foods. J. Sci. Food Agric. 75, 173-178.
8. GURAYA, H.S. and TOLEDO, R.T. 1996. Microstructural characteristics and compression resistance as indices of sensory texture in a crunchy snack product. J. Texture Studies 27, 687-701.
9. LEE III, W.E., DEIBEL, A.E., GLEMBIN, C.T. and MUNDAY, E.G. 1988. Analysis of food crushing sounds during mastication: Frequency-time studies. J. Texture Studies 19, 27-38.
10. PELEG, M. 1993. Do irregular stress-strain relationships of crunchy foods have regular periodicities? J. Texture Studies 24, 215-227.
11. POVEY, M.J.W. and HARDEN, C.A. 1981. An application of the ultrasonic pulse echo technique to the measurement of crispness of biscuits. J. Food Technol. 16, 167-175.
12. SAUVAGEOT, F. and BLOND, G. 1991. Effect of water activity on crispness of breakfast cereals. J. Texture Studies 22, 423-442.
13. SEYMOUR, S.K. and HAMANN, D.D. 1988. Crispness and crunchiness of selected low moisture foods. J. Texture Studies 19, 79-95.
14. VICKERS, Z.M. 1981. Relationship of chewing sounds to judgements of crispness, crunchiness and hardness. J. Food Sci. 47, 121-124.
15. VICKERS, Z.M. and BOURNE, M.C. 1976. A psychoacoustical theory of crispness. J. Food Sci. 41, 1158-1164.