6533b828fe1ef96bd1288fd0
RESEARCH PRODUCT
Crispness: a critical review on sensory and material science approaches
Gaëlle RoudautM. Le MesteB. ColasB. Valles PamiesC. Dacremontsubject
Computer sciencebusiness.industry[SDV.IDA]Life Sciences [q-bio]/Food engineeringSensory systemArtificial intelligencebusinessFood ScienceBiotechnologyCognitive psychologydescription
International audience; Many texture studies have been published on crispness because of the great interest of consumers towards crispy foods. This work reviews the existing literature on the topic, and especially the different approaches, instrumental and sensory, applied to study crispness. These studies result in a wide range of data but, because crispness is not a clearly defined sensory attribute, the conclusions that can be drawn from these studies should be carefully examined. The physical basis for crispness are discussed and the role of structure, hydration and ingredients on crispness and its stability are presented.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2002-06-01 |