Assessment of acoustic-mechanical measurements for crispness of wafer products
Introduction
The food attribute “crispness” related to sound emission is commonly referred as quality description of food during biting or chewing (Duizer, 2001, Duizer, 2004, Mallikarjunan, 2004, Vickers, 1983) meaning freshness and wholesomeness and one of the important texture characteristics appreciated by customers (Piazza et al., 2007, Saeleaw and Schleining, 2011, Tunick et al., 2013). Crispy foods are generally appealing and enjoyable (Szczesniak and Kahn, 1971), due to the fact that the sounds when biting or eating have positive affect on the customer perception (Spence and Shankar, 2010).
Wafer is also considered as crispy food and crispness of it is primary textural attribute perceived at the first bite during bending (Martinez-Navarrete et al., 2004). Manufacturing process, ingredients compositions and keeping conditions can usually affect the crispness, crunchiness of wafers furthermore water intake causes the soggy or leathery property (Stephen et al., 1994) which leads the poor quality cause the low consumption of final product. To understand crispness of wafer different tests such as sensory, mechanical and acoustical can be applied. Commonly, most known method to determine crispness of wafer is sensory test which has some difficulties such as time consuming, not convenient for routine tests, requiring more statistical works and most of all providing participants who have good knowledge in texture attributes (Gregersen et al., 2015, Zdunek et al., 2011). To overcome these difficulties, acoustic methods were tired to assess wafer samples by using an Acoustic Envelope Detector (AED) attached to the Texture Analyser (TA) and force-displacement and acoustic signals were simultaneously recorded.
Earlier researches on determination of crispness from crispy foods started by adapting sensory tests techniques and later acoustic detection devices and mechanical methods were developed (Christensen and Vickers, 1981, Drake, 1963, Drake, 1965, Edmister and Vickers, 1985, Hi et al., 1988, Kapur, 1971, Mohamed et al., 1982, Seymour and Ann, 1988, Szczesniak, 1963, Vickers and Bourne, 1976, Vickers, 1984, Vickers, 1985). Those methods, mainly 3-point bending, cutting, penetration, compression methods, allowed scientist to predict crispness of snack foods (Duizer, 2001) and showed good correlations between acoustic-mechanical and sensory parameters. Mohamed et al. (1982) indicated that performing both acoustic and mechanical measurements together can allow predicting better crispness than using only this test. Later, Chaunier et al., 2005, Chen et al., 2005 and Varela et al. (2006) approved also this by testing different kinds of solid crispy foods.
From these works regarding acoustic parameters, Chen et al. (2005) demonstrated that maximum sound pressure (Smax) and acoustic events could be used to range biscuit crispness, which had highest Smax and acoustic event values was also highest in crispness. According to this assumption, they could differentiate six biscuits samples with the highest correlation between acoustic and sensory measurements. Varela et al. (2008) indicated that number of sound peaks (NSP) was better to discriminate precooked chicken nuggets and directly related to crispness. Primo-Martín et al., 2008, Primo-Martin et al., 2009 worked on bread crust and explained that high NSP and force events determined the crust crispness better. In another work, Salvador et al. (2009) stated that sensory crispness on potato chips was positively related with number of force peaks (NFP), Smax and NSP. Saeleaw et al. (2012) showed also mean sound pressure (MS), NSP and NFP could be used to determine the crispness of rye-based extrudates and cassava crackers produced in different process conditions such as extrusion conditions and frying parameters respectively. Recent years, NSP and maximum force peak (Fmax) were also used to characterize crispness of extruded cereals (Chanvrier et al., 2014), biscuits (Blonska et al., 2014) and apples (Cybulska et al., 2012) whereas Smax, NSP and MS were used for hazelnut kernels (Giacosa et al., 2016) and apple as well (Piazza and Giovenzana, 2015). Jakubczyk et al. (2017) studied also on co-extruded snacks by using MS, Smax and NSP parameters and explained that milk filling extrudates were crispier than jelly filling ones since they had highest values of these acoustic parameters. Works on these samples demonstrated that acoustic parameters were well correlated within sensory ones and gave them opportunity to use fast and reliable method to examine textural properties of crispy-crunchy foods.
Wafer is also a crispy product and until now there were few studies (Juodeikiene and Basinskiene, 2004, Martinez-Navarrete et al., 2004, Mohammed et al., 2014) on the definition of wafer texture by using acoustic tests. The aim of this work was to evaluate acoustical and mechanical parameters for wafer quality applying different test methods and then to relate those parameters with sensory descriptors.
Section snippets
Samples
Wafer samples of nine different brands (Bella, Manner, Sweet Gold, Napoli, Biscoteria, Jadro, Fin Carre Normal, Fin Carre Strawberry and Fin Carre Lemon) were analysed. All were of 16 mm thickness, 51 mm length and 18 mm width with 9 layers. The selection was based on the aim to have samples with different qualities, no matter if the different qualities were based on different recipes of the filling or different moisture content. Samples were kept in its original package at 24 °C. For each
Evaluation of wafers acoustic amplitude-time and force-time curves
Fig. 1-A and -B show typical force-time and acoustic amplitude-time curves of the 3-point bending (A) and cutting test (B). In general it can be seen, that the acoustic peaks do not necessarily correlate with the force peaks. From this it can be concluded, that the force and acoustic signal provide different information.
For the 3-point bending test the maximum sound emission Smax is usually obtained within the first 5 s of the test, when the first layer of wafer sample is cracked. During this
Conclusion
The acoustic-mechanical results of both instrumental tests were quite different, however there were some correlations between both tests regarding the parameters NFP and Smax. The higher these values, the crispier a product is.
Among the instrumental parameters, Fmax-LF (r = 0.939), AF-NSP (r = 0.914), AS-DSmax (r = 0.936), AS-NSP (r = 0.945), AS-LS (r = 0.948), NSP-LS (r = 0.982) of the 3-point bending and Fmax-AF (r = 0.934), NSP-LS (r = 0.980) of cutting test showed good correlations.
References (45)
- et al.
Acoustical emission technique applied to the characterisation of brittle materials
Appl. Acoust.
(1997) - et al.
Insights into the texture of extruded cereals: structure and acoustic properties
Innovative Food Sci. Emerg. Technol.
(2014) A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures
Trends Food Sci. Technol.
(2001)Sound input techniques for measuring texture
- et al.
Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: comparison of test speed, compression or shear axis, roasting, and storage condition effect
J. Food Eng.
(2016) - et al.
Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives
Food Res. Int.
(2015) - et al.
Application of novel acoustic measurement techniques for texture analysis of co-extruded snacks
Lwt-Food Sci. Technol.
(2017) - et al.
Non-destructive texture analysis of cereal products
Food Res. Int.
(2004) Understanding and measuring consumer perceptions of crispness
- et al.
Instrumental and sensory evaluation of crispness: in friable foods
J. Food Eng.
(1982)
Modelling the microstructural evolution and fracture of a brittle confectionery wafer in compression
Innovative Food Sci. Emerg. Technol.
On the application of chemometrics for the study of acoustic-mechanical properties of crispy bakery products
Chemom. Intelligent Laboratory Syst.
Instrumental acoustic-mechanical measures of crispness in apples
Food Res. Int.
Fracture behaviour of bread crust: effect of ingredient modification
J. Cereal Sci.
Effect of water activity on fracture and acoustic characteristics of a crust model
J. Food Eng.
The effect of extrusion conditions on mechanical-sound and sensory evaluation of rye expanded snack
J. Food Eng.
Effect of blending cassava starch, rice, waxy rice and wheat flour on physico-chemical properties of flour mixtures and mechanical and sound emission properties of cassava crackers
J. Food Eng.
A review: crispness in dry foods and quality measurements based on acoustic-mechanical destructive techniques
J. Food Eng.
Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis
LWT - Food Sci. Technol.
Methodological developments in crispness assessment: effects of cooking method on the crispness of crusted foods
LWT - Food Sci. Technol.
Evaluation of apple texture with contact acoustic emission detector: a study on performance of calibration models
J. Food Eng.
An engineering method to evaluate the crisp texture of fruit and vegetables
J. Texture Stud.
Cited by (23)
Baked crisps from Indian biofortified lentils: Effect of seed coat on rheology, texture and composition
2024, Applied Food ResearchPhysicochemical and sensory properties of a tilapia skin-based ready-to-eat snack prepared by infrared drying and air frying
2022, Applied Food ResearchCitation Excerpt :The fat uptake was a complicated phenomenon and have not been completely understood, but it was believed that microstructural characteristics have important influences during puffing process, including water replacement, surface adsorption and cooling-phase effect (Dehghannya & Ngadi, 2021). Crispness is the most versatile single texture parameter of a food because it is universally liked, it enhances or contrastes texture, and is the prominent texture attribute related to top-quality cooking (Çarşanba et al., 2018). It decreases with moisture content in a straight-line relationship, but fat uptake does not lead to significant changes in the mechanical properties (Tunick et al., 2013).
Citric acid and sucrose pretreatment improves the crispness of puffed peach chips by regulating cell structure and mechanical properties
2021, LWTCitation Excerpt :Puffing is a non-fried drying method that is used to quickly remove moisture and obtain dried products with a porous structure and an improved texture and taste. Crispness is one of the most important and desirable textural attributes of fruit and vegetable snacks subjected to puffing drying (Gondek et al., 2013; Roudaut, Dacremont, Pàmies, Colas, & Le Meste, 2002; Çarşanba, Duerrschmid, & Schleining, 2018). A crispy texture provide consumers with an appealing and enjoyable feeling, and has a positive effect on the consumer's perception of the sounds produced by biting or eating (Chang, Vickers, & Tong, 2018; Saeleaw & Schleining, 2011; M.; Wang, Sun, et al., 2018).
Evolution of the physicochemical properties of oil-free sweet potato chips during microwave vacuum drying
2020, Innovative Food Science and Emerging TechnologiesCitation Excerpt :The higher number of force peaks was directly related to the higher number of acoustic peaks, SPL10and SPLmax. The intensity and the high number of acoustic peaks are directly related to the product crispness (Arimi et al., 2010; Çarşanba et al., 2018; Castro-Prada, Luyten, Lichtendonk, Hamer, & Van Vliet, 2007; J. Chen, Karlsson, & Povey, 2005; Duizer, 2001; Piazza & Giovenzana, 2015; Saeleaw & Schleining, 2011; Salvador, Varela, Sanz, & Fiszman, 2009; Sanz, Primo-Martín, & Van Vliet, 2007; Van Hecke, Allaf, & Bouvier, 1998). According to Van Hecke et al. (1998), dry crispy/crunch products show as many peaks as the number of ruptures of the cell walls, without accumulating force.
Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying
2020, Food Research InternationalCitation Excerpt :Therefore, it can be concluded that an increase in acoustic parameters reflects a high level of crispness. This is in line with several previous works (Çarşanba et al., 2018; Giacosa et al., 2016; Jakubczyk, Gondek, & Tryzno, 2017; Saeleaw & Schleining, 2011). Some instrumental parameters were more or less correlated with each other, unlike sensory parameters, which were distinct from each other (Fig. 3).
Fracture properties of foods: Experimental considerations and applications to mastication
2019, Journal of Food EngineeringCitation Excerpt :In these foods, fracture can occur on the length scale of a single cell (Mazumder et al., 2007) (Fig. 4A), but if the crack propagates, fracture can occur on the length scale of the entire food particle. Mechanical testing of cellular structures has been found to create jagged force vs displacement curves, with force rising as energy is stored elastically by the food and then periodically falling as energy is dissipated through fracture (Çarşanba et al., 2018). Previous research has found that brittle snack foods with larger air cells experienced a greater number of large force drops during uniaxial compression, and were perceived as more crispy during sensory evaluation (Rojo and Vincent, 2008; Vincent, 2004).