An Acoustic Study on the Texture of Cellular Brittle Foods

Wang, Chongmin; Njehia, Njane Stephen; Katsuno, Nakako; Nishizu, Takahisa

doi:10.7831/ras.8.0_170

Cited by 8 publications

(6 citation statements)

References 102 publications

(181 reference statements)

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“…The disintegration of crispy or crunchy products produces irregular acoustic outputs with large fluctuations in peak number and amplitude (Nussinovitch & Hirashima, 2023). So much so that the sensation of crunchiness was correlated with the size of the acoustic peaks and the number of sound peaks in different samples (Duizer, 2001; Liberty, 2022; Nawaz et al., 2019; Saeleaw & Schleining, 2011b; Wang et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

“…Sound greatly affects the sensory perception of crunchiness (Canta Briceño, 2014). However, there is currently no standardized methodology for the instrumental evaluation of crunchiness, although based on experiences in various previous research, it is recognized that the combination of techniques better describes these sensory characteristics than any technique individually (Canta Briceño, 2014;Duizer, 2001;Spence, 2015;Wang et al, 2020). The frequency, defined as the rate at which sound vibrates, measured in hertz (Hz), or time-domain parameters, such as determining the maximum amplitude, number of peaks, height of the peaks, duration of the sound, and sound energy, were used in the study of crunchy and crispy samples.…”

Section: Introductionmentioning

confidence: 99%

“…Crunchy texture, on the other hand, typically exhibits one sound event perceived as a sharp, clean, fast, and high‐pitched sound, a degree of low‐pitched noise, a pitched sound, a light sound, a longer sounding sound, and/or multiple lower pitched sounds perceived as a series of small events. (Wang et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

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Effect of the incorporation of pregelatinized cassava starch on the physicochemical, textural, and acoustic characteristics of baked snacks

Cazzaniga

Brousse

Linares

2023

Journal of Food Science

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Almost all the dehydrated cassava puree is pregelatinized cassava starch (PCS). Its potential application in food would add variety. But food characteristics vary depending on the raw materials used. We examined how the structure of snacks changed when PCS was used instead of flour in terms of porosity, instrumental textural parameters, and acoustic parameters and compare them to commercial crackers. The volume of air was unaffected by the substitution. However, substitution did reduce thickness and alter the number, size, and wall firmness of pores, as well as their distribution and shape, which raise the values of firmness, fracturability, hardness, and fragility, though not linearly. The partial substitutions and the control did not exhibit any appreciable differences in the acoustic parameters. The total replacement sample was noisier and maintained a wide variety of sounds. The PCS vitreous state is primarily responsible for structure changes, but other elements, such as processing conditions, contribute to differences in comparison to the commercial samples. The porosity of commercial samples was lower than that of the elaborated samples. Texturally, it led to lower fracturability and greater fragility (less mm until fracture and fewer force peaks). The elaborated samples were all louder than the commercials. Although sensory analysis is required to classify a food as crunchy, the physicochemical changes caused by the substitution and their impact on the structure's behavior were established. Each textural parameter cannot determine whether the food is crunchy, crispy, or friable on its own; an analysis that incorporates all the characteristics is required. Supplement Material.Practical applicationThis study demonstrates that pregelatinized cassava flour can be used to partially or completely replace wheat flour in baked snacks. Although textural differences were noted, these alterations were acceptable for products with a similar market niche. These findings might be used in the food business, notably by companies aiming to offer baked snack choices that are not made with standard wheat flour.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of the incorporation of pregelatinized cassava starch on the physicochemical, textural, and acoustic characteristics of baked snacks

Cazzaniga

Brousse

Linares

2023

Journal of Food Science

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“…The wave crest during the drying process at 40 • C showed a significantly greater increase of 23.59 dB, compared to only 9.08 dB at 60 • C and a mere 4.81 dB at 80 • C. As shown in the fitted curves presented in Figure 5d, the wave crest displays a pronounced upward trend with increasing shear force; however, the rising rate slows down. Nearly all the research on the relationship of sound to food texture concluded that the higher the sound wave and vibration's signals, the bigger the structural strength or crispness' increase in a given sample [26].…”

Section: Displacements and Shear Workmentioning

confidence: 99%

Texture Analysis of Chinese Dried Noodles during Drying Based on Acoustic–Mechanical Detection Methods

Cai,

Wang,

Zhang

et al. 2024

Foods

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To better understand the textural transformation of Chinese dried noodles during the drying process, a convenient acoustic–force detection method was established. By comparing the breaking point, it was possible to determine the time-scale correlation between the force–displacement curves and acoustic spectrograms. The acoustic eigenvalues showed a consistent upward trend with the mechanical parameters during the drying process. With a wave crest reaching 152.8 dB and a signal maximum reaching 0.072, the structural stability of the dried noodles hardly induces a higher acoustic response. This suggests that the mechanical strength and rigidity of the dried noodles undergo minimal changes during this period. In comparison to the mechanical parameters, the acoustic eigenvalues accurately describe the changes in texture of dried noodles under various drying conditions, moreover, the sound threshold also provides a more effective response to the dried noodles’ structural strength threshold. Therefore, the acoustic detection method can be applied to assist the conventional mechanical measurement in the field of the texture evaluation of dried food.

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“…As crispness is one of the most desirable textual characteristics, we generally prefer crispy snacks and cereals rather than soft snacks [6]. Recent studies have also suggested that acoustic parameters related to food sensory properties, such as crispiness and crunchiness, are positively correlated with satisfaction and pleasantness [7].…”

Section: Introductionmentioning

confidence: 99%

Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words

Saita

Yamamoto

Raevskiy

et al. 2021

Foods

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Crispness is among the most important food textures that contribute significantly to palatability. This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane.” Two experiments were conducted using the temporal dominance of sensations (TDS) and temporal drivers of liking (TDL) methods. As descriptors for the TDS evaluation, we used 10 Japanese onomatopoeias to indicate various attributes of crispness. We also measured the mastication sounds and electromyography (EMG) activity during mastication. Principal component analysis data revealed that principal component 1, representing moisture characteristics, contributed more than 60% in both experiments. The palatability of the stimulus, which was described as having a very soft, moist, and sticky texture, BETA-BETA, was significantly lower than the others. However, there was no significant relationship between the amplitude of mastication sound or EMG activity and palatability. We demonstrated that naïve university students can discriminate the fine nuances of the crispness of “kakinotane” using the TDS and TDL methods. Our findings also suggested that the onomatopoeias used as descriptors in the TDS method had a greater influence on describing the nuances of food texture than the physiological data.

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An Acoustic Study on the Texture of Cellular Brittle Foods

Cited by 8 publications

References 102 publications

Effect of the incorporation of pregelatinized cassava starch on the physicochemical, textural, and acoustic characteristics of baked snacks

Effect of the incorporation of pregelatinized cassava starch on the physicochemical, textural, and acoustic characteristics of baked snacks

Texture Analysis of Chinese Dried Noodles during Drying Based on Acoustic–Mechanical Detection Methods

Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words

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