CRISPNESS/CRUNCHINESS/BRITTLENESS is a property manifested by a tendency when subjected to an applied force to yield suddenly with a characteristic sound.
It is commonly the textural property possessed by snacks (potato chips), breakfast cereals, fresh fruit and vegetables and some baked products (biscuits, crackers). These types of products are usually associated with sharp triangular curves displaying an obvious break point (when tested individually) or produce a 'jagged' multi-peak curve when tested 'in bulk'.
Rice, a foodstuff of all times and ages, is the foundation of the diet for billions of people. As well as being a basic and widely consumed foodstuff in its own right, rice is increasingly popular as a component of processed and convenience foods.
But with over 1,000 varieties, identifying the one with optimal amylose content, gel consistency and gelling temperature to match the desired eating texture can be difficult.
Alongside the release of a new International Standard (ISO 11747) for rice testing, Stable Micro Systems has developed a new Rice Extrusion Rig – for use with Plus texture analysers – which conforms with the standard testing specifications. Growers, processors and food manufacturers can now objectively and accurately analyse the resistance to extrusion of rice samples, enabling them to select the cultivars which satisfy both their own textural requirements and the demands of customers and consumers.
