Abstract:

The aim of this work was to establish a method for the evaluation of biscuit crispy. A texturometer (TA.XT2i, SMS, UK) was used to carry out puncturing tests and an optimum probe was screened out of P0.25S ball-shaped probe as well as P3 and P6 column-shaped probes. The relationship between the rupturing state and the number of spatial rupture (Nsr) of biscuits was analyzed. Meanwhile, comparison among puncturing, TPA and three-point bending tests used to  easure biscuits with varying moisture contents was made. The optimal puncturing probe was found to be P0.25S; the rupturing distance in the formula for calculating Nsr was the distance in the force versus distance curve at the force of zero; the correlation coefficient (R2) between Nsr and moisture content was 0.9763. Therefore, puncturing method is superior to other two methods and Nsr can used to characterize the crispy of biscuits.

Key words: biscuits, puncturing test, crispy, evaluation method