Mechanical approach for the evaluation of the crispiness of food granular products

Abstract

Crispiness of food products is a key parameter for consumer acceptance. Available methods to evaluate this attribute are subjective and have limitations. They are particularly difficult to implement when granular products are considered. The present study aims to provide a physical characterization of the crispiness of food granular products (gari and grinded corn flakes) based on the compression cycle modeling and the determination of the Py (yield pressure) parameter of the Heckel model. High Py values attributed to the brittle behavior, are indicative of product crispiness. Furthermore, Py parameter showed sensitivity to the plasticizing effect of water. This developed physical method was validated through sensory analysis and acoustic measurements which are both considered as reference methods for crispiness evaluation. The brittle/plastic behavior attributed to crispy/non crispy products respectively was confirmed through image analysis using X‐ray microcomputed tomography. The latter made it possible to distinguish the brittle from the plastic behavior through the particle size distribution evolution. This work suggests that the Py value is a relevant indicator for the crispiness evaluation of granular products. This physical characterization is expected to contribute in food engineering as an alternative method for granular products crispiness in a simpler and a more objective way.