Crispness is one of textural attributes often associated with the freshness and firmness of natural produce and manufactured foods. Crispness of food is the quality of having been cooked well enough to be dry and hard in a pleasant way. Freshness of food also contributes prominently to crispiness and taste of the salads that are customarily consumed uncooked and in a raw state.
Crispness is a key quality parameter in some food products that has been difficult to determine instrumentally because of the complex way in which it is perceived, as a combination of touch and sound. Crispness, like any other textural attribute, depends not only on ad hoc rheological or mechanical characteristics exhibited by a product, but also on the consumers who identify the sensations perceived upon eating, as relevant to crispness.
The degree of crispiness depends on several aspects. The density of the product has a major influence; the lower the density, the easier the product breaks. Currently the most effective way of measuring crispness is by using a trained sensory panel.
Crispiness is lost when food items are heated in the microwave oven as microwaves heat water within the food that then makes the food margins soggy.
Food texture: Crispness
