The basic function of food is to keep us alive and healthy. The study of food science involves understanding the nature composition and behavior of food materials under varying conditions of storage processing and use.



April 13, 2015

What is crunchiness?

Crispiness, crunchiness and crackliness are textural attributes strongly linked to the overall acceptability of a food. It is clear that crunchiness can be completely different from one product to another. For example, fresh vegetables, fried potatoes or extruded snacks could give very different crunchy experiences.

Crunchiness is a sensory response to a combination of mechanical failure events and the sound emitted upon their occurrence.

Crunchiness most related to a larger proportion of low-pitched sounds with frequencies less than 1.9 kHz.

It is difficult to determine the crunchiness of a food through listening to someone else, since many of the lower-pitched sounds one hears while eating a crunchy food are conducted through the boned of the skull and jaw to the ear.

The loss of crunchiness is expressed by increased ‘chewiness’ or ‘sogginess’ which in brittle cereals and snacks spells the end of acceptability.

Crunchiness is highly valued and universally liked textural characteristics, linked to freshness to well cooked food and to high quality, that are often used to create pleasing textural combinations and contrasts.
What is crunchiness?

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