Consumer-specified instrumental quality of short-dough cookie texture using penetrometry and break force

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Colleges, School and Institutes


Consumer's ratings of overall textural quality during the initial biting and crushing of the cookie were influenced by stimulation to the senses generated from the total number of cracks for a given depth of needle penetration and the proportions of cracks low (0.03 to 0.05 N) and high (>1 N) in force, at least as strongly as by effects of 3-point break force. Spontaneous descriptions of the sensed effects of denting, breaking, and crushing the cookie, were less often discriminatively sensitive to the fracture dynamics than was overall texture. Thus, penetrometry provides effective measures for consumer-discriminated texture quality of cookies.


Original languageEnglish
Pages (from-to)382-387
Number of pages6
JournalJournal of Food Science
Publication statusPublished - 1 Jan 2003


  • short-dough cookie, fracture parameters, texture, discrimination performance, standard quality range