A new approach of sensorial evaluation of cooked cereal foods: fractal analysis of rheological data^*

Laboratoire de Physico-Chimie et Génie Alimentaires, ENSAIA, INPL, 2 avenue de la Forêt de Haye, 54500 Vandœuvre-lès-Nancy, France

Corresponding author: Joel.Scher@ensaia.inpl-nancy.fr

Received: 13 November 2001
Revised: 6 July 2002
Accepted: 20 August 2002
Published online: 25 October 2002

Abstract

An analytical method based on a fractal geometry concept was developed through the relationship between structure-texture of solid-like crackers, flat bread and Bretzels. An universal testing machine was used to determine indentation tests. The graphs were irregularly shaped so that usual interpretation was made not possible. Nevertheless, the irregular shape, or “roughness” displays auto-similarity properties which can be interpreted in terms of apparent fractal dimension texture (D_T). A trained panel able to quantify the “hardness”, “porous structure” and “crispness” descriptors carried out sensorial characterisation of products. High correlation between sensorial hardness and resistance to indentation, on one hand, and between crispness and D_T on the other hand was found. Modelling mathematics methods for complex systems allow useful contribution to Food Science.