Article Dans Une Revue Trends in Food Science and Technology Année : 2002

Crispness: a critical review on sensory and material science approaches

Résumé

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.

Dates et versions

hal-02379166 , version 1 (25-11-2019)

Identifiants

Citer

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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