ABSTRACT A series of biscuit‐like model foods that vary primarily in hardness, while
keeping other sensory attributes less variable, was developed and used to investigate the
relationship between fundamental fracture properties and the sensory perception of
hardness of brittle solid foods. Fifteen biscuit samples were evaluated by both a trained
sensory panel and three instrumental tests (three‐point bending test, single‐edge notched
bend test and modified texture profile analysis), and their relationships were determined by …

ABSTRACT A series of biscuit-like model foods that vary primarily in hardness, while
keeping other sensory attributes less variable, was developed and used to investigate the
relationship between fundamental fracture properties and the sensory perception of
hardness of brittle solid foods. Fifteen biscuit samples were evaluated by both a trained
sensory panel and three instrumental tests (three-point bending test, singleedge notched
bend test and modified texture profile analysis), and their relationships were determined by …