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Title

Acoustic settings combination as a sensory crispness indicator of dry crispy food

AuthorsDias-Faceto, Liara S.; Salvador, Ana ; Conti-Silva, Ana C.
KeywordsAcoustic envelope detector (AED)
Correlation
Instrumental force
Sound emission
Texture analyzer
Issue Date11-Oct-2019
PublisherJohn Wiley & Sons
CitationJournal of Texture Studies 51 (2): 232-24 (2020)
AbstractCrispness is a critical attribute of quality for crispy products, which can be evaluated through both instrumental and sensory analyses. The aim of the study was to identify the best combination of settings of a device coupled to a texture analyzer for acoustic analysis in order to find strong correlations with the sensory texture. For that, nine commercial food products were submitted to force and acoustic (acoustic envelope detector) analyses, using two settings for acoustic data acquisition (gain 1 and gain 4), and two settings for acoustic data management (threshold 0.5 and 2.5). The products were also evaluated using texture descriptive sensory analysis. The gain changing from 1 to 4 (enhancing the test sensitivity) increased the number of acoustic peaks and reduced the sound pressure level. Changing the threshold from 0.5 to 2.5 (reducing the interference of background noise on the acquired data) reduced the number of acoustic peaks. The correlation between the instrumental and the sensory analysis showed gain 1 as the most adequate acoustic setting to obtain the acoustic parameters of products with different crispness intensities. Moreover, threshold 2.5 is the most appropriate for acoustic data collection. Therefore, sensory attributes and instrumental properties strong correlations indicate that texture analyzer in combination with the acoustic envelope detector is a good instrument to mimic human mastication and texture perception, through both force and sound stimuli. This study about dry crisp food may contribute to the literature and food industry, as well to future studies about wet crispy and crunchy foods.
DescriptionThis is the peer reviewed version of the following article: [Acoustic settings combination as a sensory crispness indicator of dry crispy food. Dias-Faceto, L.S.; Salvador, A.; Conti-Silva, A.C. Journal of Texture Studies 51 (2): 232-24 (2020), which has been published in final form a thttps://doi.org/10.1111/jtxs.12485. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions."
Publisher version (URL)https://doi.org/10.1111/jtxs.12485
URIhttp://hdl.handle.net/10261/206306
DOI10.1111/jtxs.12485
ISSN0022-4901
Appears in Collections:(IATA) Artículos
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