1973 年 47 巻 8 号 p. 513-514
Textural qualities of porous rigid foods, such as biscuit, cookie, cracker, rice cracker etc., were evaluated organoleptically. Five fundamental textural characteristics of porous rigid foods and the sensory parameters corresponding to each characteristic were established as follows; characteristic I hardness and/or chewiness (primary parameter “hardsoft, ” secondary “crumbly-not crumbly”), II adhesiveness (primary “sticky-not sticky”), III wetness/moistness (primary “dry-wet”). IV oiliness (primary “oily/greasy-not oily/not greasy”) and V fineness (primary “coarse-fine”). In addition to these descriptive scales, the onomatopoeic words “kari-kari” (crisp) and “boro-boro” (crumbly) were also effective in describing the texture of porous rigid foods.