APPLICATION OF CONE PENETROMETRY TO TEXTU RE MEASUREMENT IN BISCUITS

A constant speed penetrometer with different cone angles was used to c haracterize the textural properties of dry biscuits. Two biscuits and one foam were studied. The measurements were characterized and defined with the foam as a model. From the recorded force-penetration curves, parameters were calculated from determination of the number and the a mplitude of fractures and from power law modelisation. Instrumental ch aracterization of biscuit texture was compared and interpreted with th e help of visual observations.