The result that i got is low fracturability. As I understand low fracturability indicates high crispness due to low forces needed to crack the material. However, I got confused when I found a literature that showing the result of fracturability and crispness result is moving in parallel. Hopefully, can get some clarification. Thank you!
Hello Kamila,
I think that a clear definition of fracturability and its relationship to crispness might be of help in this context:
Fracturability is defined as the tendency of a material to shatter, crack, crumble or fail upon the application of a relatively small amount of force. It is usually displayed by a product of high degree of hardness and low degree of cohesiveness. A material of high fracturability has little tendency to deform before failure and usually makes a snapping sound (crisp).
In the case of foods,
Fracturability: Ability to break food into pieces when it is bitten using the incisors
Crispness: Noise generated by food during mastication
For more information, please refer to:
https://www.stablemicrosystems.com/MeasureFracturability.html
Paula, A. M. & Conti-Silva, A.C. (2014). Texture profile and correlation between sensory and instrumental analyses on extruded snacks. Journal of Food Engineering, 121:9-14.
Tunick, M.H. et al. (2013). Critical evaluation of crispy and crunchy textures: A review. International Journal of Food Properties, 16:949-963.
Hello Prof Imad,
I agree with you Prof. We found out that force to fracture is a different definition with fracturability. The higher the force to fracture indicates that the food is less crispy. This is suspected due to higher moisture content, etc. Please correct me if im wrong Prof. Thank you very much for your kind explanation!
You are right: Crispy foods require less force to fracture.
Good luck,
Imad
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