FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS

A series of biscuit-like model foods that vary primarily in hardness, while keeping othersensoryattributeslessvariable,wasdevelopedandusedtoinvestigatetherelationship between fundamental fracture properties and the sensory perception of hardness of brittle solid foods. Fifteen biscuit samples were evaluated by both a trainedsensorypanelandthreeinstrumentaltests(three-pointbendingtest,singleedgenotchedbendtestandmodifiedtextureprofileanalysis),andtheirrelationships were determined by simple linear regression analysis.Correlations revealed that the perceived hardness during biting or chewing is fracture related, and it is directly relatedtotheamountofstressrequiredtoinitiateandpropagateacrackinamaterial (i.e., fracture stress [s] and critical stress intensity factor [KIC], respectively). The fracturing of these hard and brittle biscuits appeared to be associated with the release of energy as sound, and thus, the perceived hardness and crunchiness were indistinguishable.

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