Non-destructive texture analysis of cereal products

Abstract The texture of porous cereal products was evaluated using a low frequency acoustic spectrometer. The structural and mechanical properties of cereal products such as wafer sheets, crisp bread, crackers and ring-shaped rolls were estimated according to amplitude of a penetrated acoustic signal (AP). An optimal frequency of the acoustic signal for the different products was selected. Results from the acoustic method were compared with a traditional texture evaluation method, which determined the product's mechanical strength (F). A high correlation between AP and F values was found and described by an exponential equation. The results show that the acoustic method which has been developed gives information complementing the traditional methods for hardness measurements. Being of a non-destructive character, as well as rapid and simple, the acoustic method can be recommended for both laboratory and industrial applications.