Texture profile and correlation between sensory and instrumental analyses on extruded snacks

Author(s)

Paula, Amanda Maldo ^[1] ; Conti-Silva, Ana Carolina ^[1]

Affiliation

^[1] Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, Inst Biociencias Letras & Ciencias Exatas, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil

• Document type: Journal article
• Source: Journal of Food Engineering; v. 121, p. 9-14, JAN 2014.
• Web of Science Citations: 31

Abstract

Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial extruded snacks of different shapes were evaluated instrumentally using different probes and sensorially through descriptive analysis. The snack texture was described using the attributes of hardness, crispness, adhesiveness, fracturability and chewiness. Cylindrical snacks were described through crispness and fracturability, pelleted and shell-shaped snacks by chewiness and ring-shaped snacks by adhesiveness and hardness. Hardness and adhesiveness were correlated with a Warner-Bratzler test using a ``V{''} shape probe (r = 0.718 and r = 0.763, respectively), while fracturability and chewiness were correlated with a Warner-Bratzler test using a guillotine (r = 0.776 and r = 0.662, respectively). The fairly strong good correlations enable application of these instrumental tests as an indication of the sensory texture of extruded snacks. (C) 2013 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 11/08492-4 - Correlation between sensory and instrumental analysis of extruded snacks texture
• Grantee: Amanda Maldo de Paula
• Support Opportunities: Scholarships in Brazil - Scientific Initiation