关键词: 脆度, 质构, 感官

Abstract:

Food crispness is so complex due to multiple factors that have been less explored as yet. Currently, no objective characterization and general measurement equation of food crispness have been available. In this study, vegetables and fruits were used as the subjects to establish the correlation between sensory evaluation and texture analysis profile for food crispness. The correlations between average sensory crispness and parameters including force, slope, area and area-distance ratio were analyzed. Results indicated that the highest correlation between slope and sensory crispness was observed and an evaluation model for food crispness was established based on this. Several kinds of biscuits were used to validate the evaluation model. The validation results demonstrate a good practical prospect of this model in predicting the crispness of vegetables and fruits as well as biscuits.

Key words: crispness, texture profile, sensory evaluation