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Crispness: a critical review on sensory and material science approaches

Abstract : Many texture studies have been published on crispness because of the great interest of consumers towards crispy foods. This work reviews the existing literature on the topic, and especially the different approaches, instrumental and sensory, applied to study crispness. These studies result in a wide range of data but, because crispness is not a clearly defined sensory attribute, the conclusions that can be drawn from these studies should be carefully examined. The physical basis for crispness are discussed and the role of structure, hydration and ingredients on crispness and its stability are presented.
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Submitted on : Monday, November 25, 2019 - 3:24:44 PM
Last modification on : Tuesday, March 24, 2020 - 1:06:05 PM

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Gaëlle Roudaut, Catherine Dacremont, Baltasar Vallès-Pàmies, B. Colas, Martine Le Meste. Crispness: a critical review on sensory and material science approaches. Trends in Food Science and Technology, 2002, 13 (6-7), pp.217-227. ⟨10.1016/S0924-2244(02)00139-5⟩. ⟨hal-02379166⟩



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