Grading of Potato Chips According to Their Sensory Quality Determined by Color

Pedreschi, Franco; Bunger, Andrea; Skurtys, Olivier; Allen, Paula Gunn; Rojas, Ximena

doi:10.1007/s11947-011-0559-x

Cited by 25 publications

(15 citation statements)

References 26 publications

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“…Table 3 shows the range of semi-objective scores in different colour charts used for fresh and processed food products. Pedreschi et al (2012) classified potato chips in quality categories according to their colour after frying at different oil temperatures and undergoing some pretreatments. To define quality categories according to the surface colour, the authors worked with 79 frequent consumers of potato chips who classified the colour scores of the potato chip photographs located in a standard colour chart (Fig.…”

Section: Subjective/visual Colour Measurementmentioning

confidence: 99%

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Pathare

Opara

Al‐Said

2012

Food Bioprocess Technol

1,542

899

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Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer's choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.

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Section: Subjective/visual Colour Measurementmentioning

confidence: 99%

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Pathare

Opara

Al‐Said

2012

Food Bioprocess Technol

1,542

899

View full text Add to dashboard Cite

show abstract

“…Such conditions should guarantee the desired colour, texture and moisture loss of less than 2% of the primary water content (Brennan 2006). However, during deep-fat frying, the moisture loss results in oil uptake that may amount to as much as 40% of total product weight (Pedreschi et al 2012, Kita, Lisińska & Gołubowska 2007, Saguy & Dana 2003. High fat content poses the risk of potential adverse health effects for consumers, such as obesity, high blood pressure and coronary disease (Cheng 2012, Sayon-Orea et al 2014, Stier 2013).…”

Section: Resultsmentioning

confidence: 99%

“…It affects the product's texture (Mazurek, Szostak & Kita 2016). The fat content alongside potato chips' thinness gives them a desirable flavour-texture combination (Pedreschi et al 2012). Most of the oil does not penetrate into the microstructure of potato chips during the frying but during cooling (Pedreschi et al 2008, Durán et al 2007.…”

Section: Moisture and Fatmentioning

confidence: 99%

“…Colour and appearance are the first quality parameters assessed by consumers before a food is consumed (Pedreschi et al 2006;Demattè, Sanabria & Spence 2009). Consumers often associate colour with flavour, safety, nutrition and satisfaction (Pedreschi et al 2012). Therefore, sensory evaluation of colour is often used in product quality control (Murray, Delahunty & Baxter 2001).…”

Section: Colourmentioning

confidence: 99%

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The Quality of Salted Potato Chips Available on the Polish Market

Halagarda

Suwała

2017

KREM

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Potato chips are a commonly known snack eaten by people of all ages. Due to the high fat and salt content, as well as acrylamide and trans fatty acids resulting from high temperature frying, they are considered to be unhealthy. Nevertheless, they have a desirable taste, often improved by the addition of monosodium glutamate, and are therefore frequently consumed. On the Polish market there are many food companies that produce potato chips. It is therefore an important foodstuff on the market. However, prices and nutritional values can differ significantly. The aim of the study was to assess the quality of salted potato chips available on the Polish market. For this purpose, seven products offered by different producers were chosen. Samples were collected from four production batches, and the nutritional values and acid and peroxide values were analysed. Sensory quality, then number of damaged or structurally defective chips and the integrity of the packaging were examined. The results show that the nutrients and sensory quality of salted potato chips available on the Polish market differ significantly.

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“…Plant foods are valuable sources of complex carbohydrates, proteins, vitamins, and minerals. They consist of a vast range of fiber‐containing components and include cereals (such as wheat, maize), legumes (such as soybean, peanut), tubers (such as potato, sweet potato), fruits (such as apple, pear), and vegetables (such as white radish, sugar beet) (Hipsley ; Sabanis and Tzia ; Ribotta and others ; Hunter and others ; Aina and others ; Gularte and others ; Lorente and others ; Pedreschi and others ). Plant‐based foods play a central role in meeting the ever‐growing global demand for agricultural commodities.…”

Section: Introductionmentioning

confidence: 99%

Multispectral Imaging for Plant Food Quality Analysis and Visualization

Sun

2018

Comp Rev Food Sci Food Safe

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The multispectral imaging technique is considered a reformation of hyperspectral imaging. It can be employed to noninvasively and rapidly evaluate food quality. Even though several imaging or sensor‐based techniques have been conducted for the quality assessment of various food products, the rise of multispectral imaging has been more promising. This paper presents a comprehensive review of the use of the multispectral sensor in the quality assessment of plant foods (such as cereals, legumes, tubers, fruits, and vegetables). Different quality parameters (such as physicochemical and microbiological aspects) of plant‐based foods that were determined and visualized by the combination of modeling methods and feature wavelength selection approaches are summarized. Based on the literature, the most frequently used wavelength selection methods are the successive projection algorithm (SPA) and the regression coefficient (RC). The most effective models developed for analyzing plant food products are the partial least squares regression (PLSR), least square support vector machine (LS‐SVM), support vector machine (SVM), partial least squares discriminant analysis (PLSDA), and multiple linear regression (MLR). This article concludes with a discussion of challenges, potential uses, and future trends of this flourishing technique that is now also being applied to plant foods.

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Grading of Potato Chips According to Their Sensory Quality Determined by Color

Cited by 25 publications

References 26 publications

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

The Quality of Salted Potato Chips Available on the Polish Market

Multispectral Imaging for Plant Food Quality Analysis and Visualization

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