Portal de Periódicos da CAPES

CRISPNESS IN FOODS‐A REVIEW

1976; Wiley; Volume: 41; Issue: 5 Linguagem: Inglês

10.1111/j.1365-2621.1976.tb14406.x

1750-3841

Zata Vickers, Malcolm C. Bourne,

Sensory Analysis and Statistical Methods

ABSTRACT From a review of the available literature on crispness there appears to be general agreement on the layman's use of the word crisp. However, the term has not been adequately defined. Several instrumental methods for measuring the crispness of a product have been developed. Although these objective methods may serve as indicators in a single commodity, they fail to indicate crispness in a variety of both wet‐crisp and dry‐crisp foods. These instrumental analyses are likely measuring parameters that change under the same conditions that cause changes in the true characteristic of crispness.