Critical Evaluation Of Crispy And Crunchy Textures: A Review

Crispness and crunchiness are important factors in the enjoyment of many foods, but they are defined differently among dictionaries, consumers, and researchers. Sensory, mechanical, and acoustic methods have been used to provide data on crispness and crunchiness. Sensory measurements include biting force and sound intensity. Mechanical techniques resemble mastication and include flex, shear, and compression. Acoustical techniques measure frequency, intensity, and number of sound events. Water and oil content contribute to crispness and crunchiness, which also have temporal aspects. Information in the literature is compared in this article to develop definitions of crispness and crunchiness. Copyright © 2013 Taylor & Francis Group, LLC.165949963Szczesniak, A.S., Kahn, E.L., Consumer awareness and attitudes to food texture. I: Adults (1971) Journal of Texture Studies, 2, pp. 280-295Szczesniak, A.S., Kahn, E.L., Texture contrasts and combinations: A valued consumer attribute (1984) Journal of Texture Studies, 15, pp. 285-301Zampini, M., Spence, C., Assessing the role of sound in the perception of food and drink (2010) Chemosensory Perception, 3, pp. 57-67Vickers, Z.M., Pleasantness of food sounds (1983) Journal of Food Science, 48, pp. 783-786Szczesniak, A.S., Consumer awareness of texture and of other food attributes, II (1971) Journal of Texture Studies, 2, pp. 196-206Chauvin, M.A., Younce, F., Ross, C., Swanson, B., Standard scales for crispness, crackliness and crunchiness in dry and wet foods: Relationship with acoustical determinations (2008) Journal of Texture Studies, 39, pp. 345-368Varela, P., Salvador, A., Fiszman, S., Methodological developments in the assessment of texture in solid foods (2008) An Integrated Approach for the Quantification of Crispness/crunchiness, pp. 17-60. , In: Progress in Food Engineering Research and DevelopmentCantor, J.M.Ed. Nova Science Publishers: New York, NYChen, J., Karlsson, C., Povey, M., Acoustic envelope detector for crispness assessment of biscuits (2005) Journal of Texture Studies, 36, pp. 139-156Ioannides, Y., Howarth, M.S., Raithatha, C., Defernez, M., Kemsley, E.K., Smith, A.C., Texture analysis of red delicious fruit: Towards multiple measurements on individual fruit (2007) Food Quality and Preference, 18, pp. 825-833Vickers, Z.M., Crispness and crunchiness - A difference in pitch? (1984) Journal of Texture Studies, 15, pp. 157-163Vickers, Z.M., The relationships of pitch, loudness and eating technique to judgments of the crispness and crunchiness of food sounds (1985) Journal of Texture Studies, 16, pp. 85-95Seymour, S.K., Hamann, D.D., Crispness and crunchiness of selected low moisture foods (1988) Journal of Texture Studies, 19, pp. 79-95Dacremont, C., Colas, B., Sauvageot, F., Contribution of air- and bone-conduction to the creation of sounds perceived during sensory evaluation of foods (1991) Journal of Texture Studies, 22, pp. 443-456Dacremont, C., Spectral composition of eating sounds generated by crispy, crunchy and crackly foods (1995) Journal of Texture Studies, 26, pp. 27-43Roudaut, G., Dacremont, C., Vallès-Pàmies, B., Colas, B., Le Meste, M., Crispness: A critical review on sensory and material science approaches (2002) Trends in Food Science and Technology, 13, pp. 217-227Chaunier, L., Courcoux, P., Della Valle, G., Lourdin, D., Physical and sensory evaluation of cornflakes crispness (2005) Journal of Texture Studies, 36, pp. 93-118Guinard, J.-X., Mazzucchelli, R., The sensory perception of texture and mouthfeel (1996) Trends in Food Science and Technology, 7, pp. 213-219Castro-Prada, E.M., Luyten, H., Lichtendonk, W., Hamer, R.J., Van Vliet, T., An improved instrumental characterization of mechanical and acoustic properties of crispy cellular solid food (2007) Journal of Texture Studies, 38, pp. 698-724Luyten, H., Plijter, J.J., Van Vliet, T., Crispy/crunchy crusts of cellular solid foods: A literature review with discussion (2004) Journal of Texture Studies, 35, pp. 445-492Onions, C.T., (1982) Oxford Dictionary of English Etymology, , Oxford University Press: Oxford, UK(2008) Concise Oxford English Dictionary, , 11th Ed.Oxford University Press: New York, NY(2006) Houghton Mifflin: Boston, MA, , American Heritage Dictionary of the English Language, 4th Ed(2008) Merriam-Webster's Collegiate Dictionary, , 11th Ed. Merriam-Webster: Springfield, MAPeleg, M., The semantics of rheology and texture (1983) Food Technology, 37 (11), pp. 54-61Szczesniak, A.S., The meaning of textural characteristics-crispness (1988) Journal of Texture Studies, 19, pp. 51-59Varela, P., Salvador, A., Gámbaro, A., Fiszman, S., Texture concepts for consumers: A better understanding of crispy-crunchy sensory perception (2008) European Food Research and Technology, 226, pp. 1081-1090Meilgaard, M.C., Civille, G.V., Carr, B.T., (2007) Sensory Evaluation Techniques, 201. , 4th Ed. CRC Press: Boca Raton, FLVincent, J.F.V., Saunders, D.E.J., Beyts, P., The use of critical stress intensity factor to quantify "hardness" and "crunchiness" objectively (2002) Journal of Texture Studies, 33, pp. 149-159Mohamed, A.A.A., Jowitt, R., Brennan, J.G., Instrumental and sensory evaluation of crispness: I - In friable foods (1982) Journal of Food Engineering, 1, pp. 55-75Vickers, Z.M., Christensen, C.M., Relationships between sensory crispness and other sensory and instrumental parameters (1980) Journal of Texture Studies, 11, pp. 291-308Chirife, J., Ferro Fontan, C., Water activity of fresh foods (1982) Journal of Food Science, 47, pp. 661-663Vickers, Z.M., Sensory, acoustical, and force-deformation measurements of potato chip crispness (1987) Journal of Food Science, 52, pp. 138-140Katz, E.E., Labuza, T.P., Effect of water activity on the sensory crispness and mechanical deformation of snack food products (1981) Journal of Food Science, 46, pp. 403-409Srisawas, W., Jindal, V.K., Acoustic testing of snack food crispness using neural networks (2003) Journal of Texture Studies, 34, pp. 401-420Rohde, F., Normand, M.D., Peleg, M., Characterization of the power spectrum of forcedeformation relationships of crunchy foods (1993) Journal of Texture Studies, 24, pp. 45-62Peleg, M., A mathematical model of crunchiness/crispness loss in breakfast cereals (1994) Journal of Texture Studies, 25, pp. 403-410Sauveageot, F., Blond, G., Effect of water activity on crispness of breakfast cereals (1991) Journal of Texture Studies, 22, pp. 423-442Castro-Prada, E.M., Primo-Martín, C., Meinders, M.B.J., Hamer, R.J., Van Vliet, T., Relationship between water activity, deformation speed, and crispness characterization (2009) Journal of Texture Studies, 40, pp. 127-156Du Pont, M.S., Kirby, A.R., Smith, A.C., Instrumental and sensory tests of texture of cooked frozen french fries (1992) International Journal of Food Science and Technology, 27, pp. 285-295Mah, E., Brannan, R.G., Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip: Effect on flavor, color, and texture (2009) Journal of Food Science, 74, pp. S9-S16Dana, D., Saguy, I.S., Mechanism of oil uptake during deep-fat frying and the surfactant effect -Theory and myth (2006) Advances in Colloid and Interfacial Science, 128-130, pp. 267-272Van Vliet, T., Visser, J.E., Luyten, H., On the mechanism by which oil uptake decreases crispy/crunchy behaviour of fried products (2007) Food Research International, 40, pp. 1122-1128Pons, M., Fiszman, S.M., Instrumental texture profile analysis with particular reference to gelled systems (1996) Journal of Texture Studies, 27, pp. 597-624Vincent, J.F.V., The quantification of crispness (1998) Journal of the Science of Food and Agriculture, 78, pp. 162-168Varela, P., Aguilera, J.M., Fiszman, S., Quantification of fracture properties and microstructural features of roasted Marcona almonds by image analysis (2008) LWT-Food Science and Technology, 41, pp. 10-17Varela, P., Salvador, A., Fiszman, S., On the assessment of fracture in brittle foods: The case of roasted almonds (2008) Food Research International, 41, pp. 544-551Duizer, L., A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures (2001) Trends in Food Science and Technology, 12, pp. 17-24Al Chakra, W., Allaf, K., Jemai, A.B., Characterization of brittle food products: Application of the acoustical emission method (1996) Journal of Texture Studies, 27, pp. 327-348Drake, B.K., Food crushing sounds. An introductory study (1963) Journal of Food Science, 28, pp. 233-241Drake, B.K., Food crushing sounds. Comparisons of subjective and objective data (1965) Journal of Food Science, 30, pp. 556-559Vickers, Z., Bourne, M.C., Crispness in foods - A review (1976) Journal of Food Science, 41, pp. 1153-1157Vickers, Z., Bourne, M.C., A psychoacoustical theory of crispness (1976) Journal of Food Science, 41, pp. 1158-1164Luyten, H., Van Vliet, T., Acoustic emission, fracture behavior and morphology of dry crispy foods: A discussion article (2006) Journal of Texture Studies, 37, pp. 221-240Christensen, C.M., Vickers, Z.M., Relationships of chewing sounds to judgments of food crispness (1981) Journal of Food Science, 46, pp. 574-578Barrett, A.H., Cardello, A.V., Lesher, L.L., Taub, I.A., Cellularity, mechanical failure, and textural perception of corn meal extrudates (1994) Journal of Texture Studies, 25, pp. 77-95Tesch, R., Normand, M.D., Peleg, M., On the apparent fractal dimension of sound bursts in acoustic signatures of two crunchy foods (1995) Journal of Texture Studies, 26, pp. 685-694Lee Iii, W.E., Deibel, A.E., Glembin, C.T., Munday, E.G., Analysis of food crushing sounds during mastication: Frequency-time studies (1988) Journal of Texture Studies, 19, pp. 27-38Guraya, H.S., Toledo, R.T., Microstructural characteristics and compression resistance as indices of sensory texture in a crunchy snack product (1996) Journal of Texture Studies, 27, pp. 687-701Brown, W.E., Langley, K.R., Braxton, D., Insight into consumers' assessments of biscuit texture based on mastication analysis - Hardness versus crunchiness (1998) Journal of Texture Studies, 29, pp. 481-497Fillion, L., Kilcast, D., Consumer perception of crispness and crunchiness in fruits and vegetables (2002) Food Quality and Preference, 13, pp. 23-29Vickers, Z.M., Instrumental measures of crispness and their correlation with sensory assessment (1988) Journal of Texture Studies, 19, pp. 1-14Jeon, I.J., Breene, W.M., Munson, S.T., Texture of fresh-pack whole cucumber pickles: Correlation of instrumental and sensory measurements (1975) Journal of Texture Studies, 5, pp. 399-409Onwulata, C.I., Heymann, H., Sensory properties of extruded corn meal related to the spatial distribution of process conditions (1994) Journal of Sensory Studies, 9, pp. 101-112Duizer, L.M., Campanella, O.H., Barnes, G.R.G., Sensory, instrumental and acoustic characteristics of extruded snack food products (1998) Journal of Texture Studies, 29, pp. 397-411Saklar, S., Ungan, S., Katnas, S., Instrumental crispness and crunchiness of roasted hazelnuts and correlations with sensory assessment (1999) Journal of Food Science, 64, pp. 1015-1019Dijksterhuis, G., Luyten, H., De Wijk, R., Mojet, J., A new sensory vocabulary for crisp and crunchy dry model foods (2007) Food Quality and Preference, 18, pp. 37-50Duizer, L.M., Winger, R.J., Instrumental measures of bite forces associated with crisp products (2006) Journal of Texture Studies, 37, pp. 1-15Zdunek, A., Konopacka, D., Jesionkowska, K., Crispness and crunchiness judgment of apples based on contact acoustic emission (2010) Journal of Texture Studies, 41, pp. 75-91Moskowitz, H.R., Segars, R.A., Kapsalis, J.G., Kluter, R.A., Sensory ratio scales relating hardness and crunchiness to mechanical properties of space cubes (1974) Journal of Food Science, 39, pp. 200-202Mehinagic, E., Royer, G., Bertrand, D., Symoneaux, R., Laurens, F., Jourjon, F., Relationship between sensory analysis, penetrometry and visible-NIR spectroscopy of apples belonging to different cultivars (2003) Food Quality and Preference, 14, pp. 473-484Harker, F.R., Maindonald, J., Murray, S.H., Gunson, F.A., Hallett, I.C., Walker, S.B., Sensory interpretation of instrumental measurements. 1: Texture of apple fruit (2002) Postharvest Biology and Technology, 24, pp. 225-239Taniwaki, M., Sakurai, N., Kato, H., Texture measurement of potato chips using a novel analysis technique for acoustic vibration measurements (2010) Food Research International, 43, pp. 814-818Salvador, A., Varela, P., Sanz, T., Fiszman, S.M., Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis (2009) LWT-Food Science and Technology, 42, pp. 763-767Onwulata, C.I., Pimentel, M.R., Thomas, A.E., Phillips, J.G., Tunick, M.H., Mukhopadhyay, S., Sheen, S., Latona, N., Instrumental textural perception of food and comparative biomaterials (2013) International Journal of Food Properties, , in pres