Instrumental crispness and crunchiness of roasted hazelnuts and correlations with sensory assessment

Crispness and crunchiness of 15 samples of roasted hazelnuts were investiga ted. Force deformation curves from compression cell testing were analyzed a nd mechanical response variables were determined for roasted hazelnuts, Reg ression equations based on roasting air temperature, air velocity, and roas ting time explained (R-2 = 0.9 -0.98, p < 0.001) the mechanical response va riables, Samples were also evaluated by a quantitative descriptive panel. A mong the mechanical response variables, the first fracture point (F-1) obse rved on the force deformation curve and the slope (S-2) for the line betwee n the first and second fracture points strongly correlated (inverse) with s ensory crispness (R = -0.96) and crunchiness (R = -0.92), respectively.