Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 367292
Title Effect of structure in the sensory characterization of the crispness of toasted rusk roll
Author(s) Primo-Martin, C.; Castro-Prada, E.M.; Meinders, M.B.J.; Vereijken, P.F.G.; Vliet, T. van
Source Food Research International 41 (2008)5. - ISSN 0963-9969 - p. 480 - 486.
Department(s) AFSG Food Quality
PRI Biometris
Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2008
Keyword(s) snack food-products - water activity - mechanical-properties - breakfast cereals - acoustic-emission - crunchy - texture - sounds - perception - model
Abstract Crispness is a salient textural attribute of toasted foods strongly related to their preference. Crispness is affected by water content, mechanical properties and morphology of the food. Sound emission and force characteristics during food crushing play a key role in crispness. The aim was to assess the effect of product morphology on sensory crispness grading of toasted rusk roll, a cellular solid food. Products with coarse and fine structures were studied. Additionally, the effect of water on crispness was studied by using samples with water activities from 0.30 to 0.8. The sensory test showed that upon absorption of water the product became tough and soft and lost its crispness. The morphology of the product had a significant effect on crispness intensity. Coarse products were rated crispier than those with a fine crumb grain. Deterioration of crispness (Aw10%) started at 0.46 and 0.50 water activity (6.2% and 7.1% H2O) for the fine and coarse structure product, respectively. The critical water activity (Awc) at which the products lost 50% of the crispness was 0.57 and 0.59 (9.1% and 9.7% H2O), respectively for the fine and coarse structure product
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