Microstructural Characteristics and Compression Resistance as Indices of Sensory Texture in a Crunchy Snack Product

Identically formulated drum dried and cold formed half‐products were puffed in hot air or by frying to determine microstructure‐texture relationships. Structural attributes measured were cell size (CS), number of cells per unit area (CN), cell wall thickness (CW) and product specific volume (SV). Sensory attributes of crunchiness, hardness and density were also evaluated. Puffed product microstructure depended more on the half‐product preparation process than the method of puffing. Similarly prepared half products had the same microstructural attributes whether fried or hot air puffed. Sensory scores for crunchiness were not significantly different among all samples but scores for hardness and density were significantly different between hot air puffed and fried products even when microstructural attributes were similar. Higher compression force values reflected lower sensory scores for crunchiness and hardness of puffed products. Compression force was significantly correlated with microstructural attributes of CS, CW and SV.