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PSYCHOPHYSICAL MARKERS FOR CRISPNESS AND INFLUENCE OF PHASE BEHAVIOR AND STRUCTURE
Author(s) -
DOGAN HULYA,
KOKINI JOZEF L.
Publication year - 2007
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2007.00100.x
Subject(s) - sensory system , texture (cosmology) , brittleness , materials science , computer science , fracture (geology) , stimulus (psychology) , biological system , artificial intelligence , psychology , cognitive psychology , composite material , image (mathematics) , biology
This article focuses on developing a psychophysical model for sensory crispness and understanding the role of structure and phase behavior of the food polymer matrix in terms of affecting crispness. The core hypothesis of the article is that the number peaks during brittle fracture of food foams is the stimulus for crispness. Accurate mechanical methods were developed to count the peaks and then relate them to sensory crispness scores utilizing magnitude estimation. An excellent correlation was obtained with data that was generated in three independent sets of measurements. Finally, models describing the relationship between structure, mechanical signatures and sensory crispness of extruded cellular foods were developed.PRACTICAL APPLICATIONS Texture is one of the most important quality attributes of food products. The fracture properties of the foods have to be clearly understood, because they are one the most important manifestations of texture. Understanding the fracture process in‐depth can help increase consumer acceptability by generating structures leading a particular breakdown behavior, because the sensory attributes like crispness are directly related to how the fracture occurs in solid food foams. The psychophysical model developed in this study will serve as a very useful tool for assessing the effects of changes in formulation and processing that result in a wide range of structural features leading to the desired crisp sensation in the final product.