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Instrumental and sensory tests of texture of cooked frozen french fries
Author(s) -
Du Pont M. Susan,
Kirby Andrew R.,
Smith Andrew C.
Publication year - 1992
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/j.1365-2621.1992.tb02030.x
Subject(s) - french fries , texture (cosmology) , sensory system , materials science , pendulum , modulus , classification of discontinuities , strain (injury) , strain rate , composite material , food science , mathematics , mineralogy , chemistry , engineering , biology , mechanical engineering , computer science , artificial intelligence , mathematical analysis , anatomy , neuroscience , image (mathematics)
Summary. A range of physical tests in parallel with sensory evaluation has been carried out on frozen french fries as a function of frying time. Low strain rate flexure and high strain rate pendulum impact tests show that overall the strength and modulus of samples increases with frying time. A portable instrumented pendulum is able to differentiate between samples. The best correlation between sensory and instrumental measures is on crispness and mechanical strength. Oil and water contents change with frying time and are related to the visible layered structure in the samples. Changes in oil and water contents and structure are least between 4 and 6min. Structural change occurs after 6min corresponding to discontinuities in density, mechanical properties and sensory attributes.