Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements

Abstract

Fried potato chips retaining various moisture contents (MCs) (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.

Evaluation of Market‐Available Snack Chip Packaging: Modified Atmosphere Packaging, Water Activity, Mechanical Properties, and Efficiency of Packaging Material Use

“…Other groups measured at commercial potato chips an initial moisture content of approximately 1.4 g/100 g [7], and 1.5 to 3 g/100 g [8]. A low moisture content correlates with higher crispness and better values for overall liking [9]. The lowest determined moisture content of 2.2 g/100 g reported in a study, correlated with best acceptance and crispness [10].…”

Untitled

“…Metode kadar air kritis merupakan salah satu metode ASLT (Accelerated Shelf Life Testing) pendugaan umur simpan produk pangan yang sensitif terhadap penyerapan uap air. Produk pangan renyah bersifat sensitif terhadap penyerapan uap air dengan kerenyahan sebagai parameter mutunya (Kwak et al 2015). Kadar air dan aw rendah menyebabkan tekstur produk pangan renyah dengan umur simpan panjang (Sakac et al 2016).…”

Evaluation of the Crispness of Porous Foods Using the Acoustic Emission Technique

“…However, the correlation between the mechanical properties and sensory properties was not discussed. Kwak et al 14) performed mechanical measurements, acoustic measurements, and sensory tests of potato chips with a controlled water content to predict their crispness and constructed a linear regression model. When predicting the crispness of food using an objective property (mechanical attributes and sound) and subjective property, the prediction of crispness based on a combination of objective properties is more accurate than using an independent objective property 15) .…”