S. Saklar et al., Instrumental crispness and crunchiness of roasted hazelnuts and correlations with sensory assessment, J FOOD SCI, 64(6), 1999, pp. 1015-1019
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.