A novel approach to study biscuits and breadsticks using X-ray computed tomography.
In this study X-ray microtomography (muCT) was used for analysis of the microstructure of 6 different types of Italian biscuits and 3 types of Italian breadsticks. Appropriate quantitative 3-D parameters describing the microstructure were calculated, such as the structure thickness (ST), the object structure volume ratio (OSVR), the degree of anisotropy (DA), and the percentage object volume (POV). Sensory analysis was also performed to discriminate samples on the basis of texture characteristics. A correlation between microstructural data (OSVR for biscuits and OSVR, POV, and DA for breadsticks) and sample crunchiness was also found. Results obtained from the current study showed that analysis at a microscopic level could be useful to the food industry, as the accurate calculation of number, dimension, and distribution of pores in the products could be used to improve the sensorial properties of food. Further study by muCT could be carried out to correlate microstructure to specific ingredients and process conditions to allow obtaining more tailored food.
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Dept. of Food Science, Univ. of Foggia, Foggia, Italy.
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Del Nobile
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D016880:Anisotropy; D001939:Bread / Q000032:analysis*; D055598:Chemical Phenomena; D005260:Female; D005524:Food Technology / Q000379:methods*; D006801:Humans; D021621:Imaging, Three-Dimensional; D008297:Male; D012677:Sensation; D013499:Surface Properties; D055114:X-Ray Microtomography