Sensory, Acoustical, and Force‐Deformation Measurements of Potato Chip Crispness

摘要

ABSTRACTThe auditory (sound only) and oral (normal biting and chewing) crispness of five different potato chip products, each adjusted to two moisture contents, were measured. Instrumental acoustical and force‐deformation measurements were made on these same samples and compared with the sensory crispness measurements. Oral crispness judgments appeared to be made on the basis of both auditory and oral tactile sensations, since auditory crispness was not highly correlated to oral crispness. A combination of acoustical and force‐deformation measurements provided an excellent measure of oral chip crispn