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 432733
Title Why coarse toasted rusk rolls are crispier than fine ones
Author(s) Castro-Prada, E.M.; Meinders, M.B.J.; Primo-Martin, C.; Hamer, R.J.; Vliet, T. van
Source Journal of Texture Studies 43 (2012)6. - ISSN 0022-4901 - p. 421 - 437.
DOI https://doi.org/10.1111/j.1745-4603.2012.00353.x
Department(s) AFSG Food Quality
FBR Food Technology
Food Chemistry Group
Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) water activity - potato-chips - snack food - instrumental parameters - perceived crispness - acoustic properties - sensory crispness - auditory cues - deformation - texture
Abstract Toasted rusk rolls with a coarser structure are sensed crispier than those with a fine structure, at the same water activity (aw). The present paper shows that this difference in crispness perception is related to differences in fracture behavior and accompanying acoustic emission. Both sensory and instrumentally determined crispness decreased gradually with increasing aw in roughly the same manner for both coarse and fine products. Nevertheless, the coarse rusk roll was perceived as being crispier than the fine one. Typically, in the coarse structure the measured “Number of Force Drops” of a relatively large size and the “Number of Sound Events per cross section area” of relatively large intensity were more numerous than in the fine one. Our data show that relatively large force drops and sound events are related to the more intense crispness perception and stronger sound sensation for the coarse structure toasted rusk roll. We propose the “Total Sound Energy per cross section area” and the “Mean Sound Event Intensity” to be primarily responsible for the higher crispness perception of the coarse rusk over the whole aw range.
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