Correlating perceived crispness intensity to physical changes in an amorphous snack food

C. R. Payne; T. P. Labuza

doi:10.1081/DRT-200054237

Correlating perceived crispness intensity to physical changes in an amorphous snack food

C. R. Payne, T. P. Labuza

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

20 Scopus citations

Abstract

A crispy amorphous food was equilibrated to different moisture contents. These samples were tested for the glass transition temperature (T_g) using mechanical methods. The brittle-ductile transition temperature (T_b) was determined using force-deformation methods. Finally, the temperature where the onset to the sharp decrease in crispness intensity occurred (T_ci) was determined by a 10-member sensory panel rating the crispness intensity. The relationships of the T_g, the T_b, and the T_ci were determined using three different statistical methods. The results of this research indicated that the T_g, the T_b, and the T_ci were related to one another as a function of moisture content.

Original language	English (US)
Pages (from-to)	887-905
Number of pages	19
Journal	Drying Technology
Volume	23
Issue number	4
DOIs	https://doi.org/10.1081/DRT-200054237
State	Published - 2005

Bibliographical note

Funding Information:
This project was partially funded by the IFT Marcel Loncin Research Prize, the University of Minnesota Agricultural Experiment Station Project #18-72, and by a USDA National Needs Research Fellowship.

Keywords

Brittle-ductile transition
Crispness
Glass transition
Moisture content

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Publisher link

10.1081/DRT-200054237

Find It

Find It at U of M Libraries

Cite this

@article{1522e809d96a42e08cc4ccdfc999afab,

title = "Correlating perceived crispness intensity to physical changes in an amorphous snack food",

abstract = "A crispy amorphous food was equilibrated to different moisture contents. These samples were tested for the glass transition temperature (Tg) using mechanical methods. The brittle-ductile transition temperature (Tb) was determined using force-deformation methods. Finally, the temperature where the onset to the sharp decrease in crispness intensity occurred (Tci) was determined by a 10-member sensory panel rating the crispness intensity. The relationships of the Tg, the Tb, and the Tci were determined using three different statistical methods. The results of this research indicated that the Tg, the Tb, and the Tci were related to one another as a function of moisture content.",

keywords = "Brittle-ductile transition, Crispness, Glass transition, Moisture content",

author = "Payne, {C. R.} and Labuza, {T. P.}",

note = "Funding Information: This project was partially funded by the IFT Marcel Loncin Research Prize, the University of Minnesota Agricultural Experiment Station Project #18-72, and by a USDA National Needs Research Fellowship.",

year = "2005",

doi = "10.1081/DRT-200054237",

language = "English (US)",

volume = "23",

pages = "887--905",

journal = "Drying Technology",

issn = "0737-3937",

publisher = "Taylor and Francis Ltd.",

number = "4",

}

TY - JOUR

T1 - Correlating perceived crispness intensity to physical changes in an amorphous snack food

AU - Payne, C. R.

AU - Labuza, T. P.

N1 - Funding Information: This project was partially funded by the IFT Marcel Loncin Research Prize, the University of Minnesota Agricultural Experiment Station Project #18-72, and by a USDA National Needs Research Fellowship.

PY - 2005

Y1 - 2005

N2 - A crispy amorphous food was equilibrated to different moisture contents. These samples were tested for the glass transition temperature (Tg) using mechanical methods. The brittle-ductile transition temperature (Tb) was determined using force-deformation methods. Finally, the temperature where the onset to the sharp decrease in crispness intensity occurred (Tci) was determined by a 10-member sensory panel rating the crispness intensity. The relationships of the Tg, the Tb, and the Tci were determined using three different statistical methods. The results of this research indicated that the Tg, the Tb, and the Tci were related to one another as a function of moisture content.

AB - A crispy amorphous food was equilibrated to different moisture contents. These samples were tested for the glass transition temperature (Tg) using mechanical methods. The brittle-ductile transition temperature (Tb) was determined using force-deformation methods. Finally, the temperature where the onset to the sharp decrease in crispness intensity occurred (Tci) was determined by a 10-member sensory panel rating the crispness intensity. The relationships of the Tg, the Tb, and the Tci were determined using three different statistical methods. The results of this research indicated that the Tg, the Tb, and the Tci were related to one another as a function of moisture content.

KW - Brittle-ductile transition

KW - Crispness

KW - Glass transition

KW - Moisture content

UR - http://www.scopus.com/inward/record.url?scp=18144390488&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=18144390488&partnerID=8YFLogxK

U2 - 10.1081/DRT-200054237

DO - 10.1081/DRT-200054237

M3 - Article

AN - SCOPUS:18144390488

SN - 0737-3937

VL - 23

SP - 887

EP - 905

JO - Drying Technology

JF - Drying Technology

IS - 4

ER -

Correlating perceived crispness intensity to physical changes in an amorphous snack food

Abstract

Bibliographical note

Keywords

UN SDGs

Publisher link

Find It

Other files and links

Fingerprint

Cite this