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On the assessment of fracture in brittle foods: The case of roasted almonds

2008-01-01

Abstract excerpt

In this work the in-mouth fracture pattern of roasted almonds was related to the characterization of sensory and instrumental texture and to their acceptability by consumers. The experimental conditions of instrumental texture tests were also evaluated and related to the sensory perception of crispness; two test speeds were essayed in compression (1 mm/s and 30 mm/s). It was found that the texture perception gener...

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Literature Corpus work
e39eb51f-c69c-5a7d-a57e-a9602b186f77
DOI
10.1016/j.foodres.2008.03.009
Open publication

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On the assessment of fracture in brittle foods: The case of roasted almondsDOI 10.1016/j.foodres.2008.03.009
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