Texture evaluation method and evaluation system for porous food using simple parameters

摘要

PROBLEM TO BE SOLVED: To provide a method and a system for evaluating a texture of a porous food product in an experimental manner without a sensory inspection.SOLUTION: A method is configured to: perform acoustic analysis of a sound and/or vibration which are generated in spallation or mastication of a porous food product; then use psychological acoustic evaluation amounts acquired by the acoustic analysis for evaluating a texture of the porous food product. In the method, two or more psychological acoustic evaluation amounts selected from the group consisting of loudness (N), loudness level (L), sharpness (S), roughness (R) and variation intensity (F) are determined, and a formula expressed by multiplication and/or division using these psychological acoustic evaluation amounts as variable numbers, is used as a crispness index. The method does not require a sensory inspection test. (In the formula, elements are classified into a group (N, L, S) related to volume of a sound, and a group (R, F) related to change of the sound, and a case in which the psychological acoustic evaluation amounts in the same group appear in both of a denominator and numerator, is excluded.)SELECTED DRAWING: Figure 1