The usefulness of a bite force apparatus for measuring bite forces generated while biting extruded crisp snacks was assessed. Snacks were produced using a twin‐screw extruder, and their textural properties were modified by equilibrating to water activities ranging from 0.11 to 0.44. Maximum force to bite, stress, duration and area under the bite force curve were analyzed and compared to perceived sensory crispness, hardness, brittleness and sound duration evaluated by eight individuals. Maximum bite force and stress were significantly related to hardness, brittleness and crispness showing for the first time, and the relationship between sensory crispness of extruded crisp products and hardness was measured intraorally.
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Duizer et al. (2006) studied this question.
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