Crispness of cereal products: correlation with descriptive analysis, sensory and acoustic measurements
Résumé
Cornflakes owe much of their success to the crispness of their texture. This attribute is generally considered as a pleasant sensation and appears as a good predictor of the acceptability of the texture for many brittle cereal products. Sensory perception of crispness in food has been shown to involve acoustic characteristics. The aim of this work is two fold: investigate the ability of the paired comparisons method for the evaluation of crispness by untrained assessors (consumers) and correlate these results to those from sensory analysis as well as those performed on an instrumental device.