The Crispness of Cassava Crisps with Random Shape by Compression Test

Abstract

The most popular term that is used to represent brittleness texture of dry food is its crispness. Based on the previous studies, the crispness becomes the most essential quality of crisps that define the enjoyment when eating the food. Despite its importance, crispness is still determined qualitatively by human sensory perception which is very ambiguous. Thus, a measurement technique to quantitatively define the crispness level of dry food is needed. This study introduces a measurement technique by means of compression test to quantitatively determine the crispness of dry food with random shapes. The evaluated specimen is cassava crisps with three different thicknesses: 1, 2, and 3 mm. The parameters utilized to express the crispness level are strain energy and jaggedness obtained from the load-displacement curve. According to the evaluation, the results show that the 1 and 2 mm specimens are 29.2 and 16.5% crispier than the thickest specimen of 3 mm.