Premium
Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements
Author(s) -
Kwak Han Sub,
Chang Yoon Hyuk,
Lee Youngseung
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12696
Subject(s) - texture (cosmology) , intensity (physics) , mathematics , materials science , acoustics , statistics , computer science , artificial intelligence , optics , physics , image (mathematics)
Summary Fried potato chips retaining various moisture contents ( MC s) (2.21–9.20%) were analysed to estimate the intensity of crispness and consumer acceptance by texture and acoustic measurements. The MC of the chips was highly correlated with the mechanical maximum force ( MMF ) in the texture measurement, total area ( MTA ) and number of sound peaks ( NSP ) in the acoustic measurement. The intensities of crispness and consumer acceptance decreased as the MC of potato chips increased. For the predictive models established, the combined use of mechanical and acoustic parameters was shown to better predict sensory crispness intensity [ R 2 = 0.975, root mean square error of prediction ( RMSEP ) = 0.138] and consumer overall liking ( R 2 = 0.966, RMSEP = 0.111) than either parameter alone. Based on the instrumental‐sensory crispness equivalent table established, the estimated values of the MTA were below 71.24, while the NSP should be above 22.81 to meet ‘slightly like’ category of consumer acceptance.