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ABSTRACT The brittleness and crispness of low moisture foods and the crispness of selected high moisture foods were evaluated both instrumentally by Instron fracture tests and using a sensory panel. Brittleness was evaluated sensorially during the “first bite” whereas crispness was identified at a later stage of mastication. The maximum force at fracture of low moisture foods correlated inversely with panelists’ evaluations of brittleness either in the mouth or using the fingers. Panelists' evaluations of crispness in the mouth correlated reasonably well with the initial linear portion of the Instron force‐deformation curves when the sample were supported near their ends and also in their middle regions. The shapes of the force‐deformation curves for high moisture foods were very much influenced by the way in which samples were supported in fracture tests, the method of fracture and the Instron cross‐head speed.
Sherman et al. (Fri,) studied this question.
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