Objective and subjective measurement of the crispness of crisps from four potato varieties

Rojo, Francisco Javier; Vincent, Julian F. V.

doi:10.1016/j.engfailanal.2009.04.033

Cited by 16 publications

(11 citation statements)

References 8 publications

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“…Even if there are consumed crisps with low salt content, it still makes a large part of recommended daily amount of salt. Crisps are a very good example of consumer acceptance reasons, as in this case consumer relies more on texture than flavour (Rojo & Vincent, 2009). That is why there have been different researches with the aim to determine crispness, factors, which impact it, and measurement possibilities.…”

Section: Resultsmentioning

confidence: 99%

“…Texture of crisps is also affected by type of oil used for frying and frying temperature (Kita, Lisińska, & Gołubowska, 2007). Efforts have been made to measure crispness of product and there are developed several techniques, one of the most popular is a puncture test using a cylindrical probe, where fracture force suggests level of crispness (Pedreschi, Segnini, & Dejmek, 2004), studies show that there is strong correlation between magnitude of force drop and the level of crispness (Vincent, 1998), force and hardness measure the power for breaking, the power and these mechanical tests can be used to rate and compare crispness of product (Rojo & Vincent, 2009), but for confirmation of this correlation, it is suggested taking into account also acoustic measurements, sounds transmitted when crisp breaks (Taniwaki & Kohyama, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Quality evaluation of potato and vegetable crisps in Latvian market

Kalnina¹,

Straumīte²,

Krūma³

et al. 2017

Research for Rural Development

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Salty snacks are popular appetizers consumed between meals and are one of favourite components of menu at different social gatherings and private celebrations. Consumers base their choice of snacks not only on flavour and smell of product, but also on different kinds of parameters like colour, texture and nutritional value as well as other information labelled on packaging. Typically salty snacks are associated with potato (Solanum tuberosum) crisps, but in present paper there were viewed also vegetable crisps and snacks. The aim of this research was to evaluate nutritional value and physical quality of potato and vegetable crisps and wholegrain snacks in Latvian market. From January to March 2017, 22 potato and vegetable crisps and wholegrain snack samples from Latvian market were analysed. For all samples, information on the labels was analysed as well as salt content, thickness, crispness and colour using standard methods. For 31.8% of the investigated samples, presented information on label and determined salt content do not differ significantly (p > 0.05). That means that 68.2% of the analysed potato, vegetable crisps and snacks on the packaging labels have represented incorrect salt content. Positive moderate correlation (r = 0.489) between potato and vegetable crisps thickness and crispness was found out. Raw materials and ingredients of samples directly impact colour values. If a sample contains beetroot, the colour results would indicate dark red. All potato crisps colour values point out light yellow colour.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quality evaluation of potato and vegetable crisps in Latvian market

Kalnina¹,

Straumīte²,

Krūma³

et al. 2017

Research for Rural Development

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show abstract

“…They found that the crispness was not correlated with K IC , and hardness and crunchiness were indistinguishable (Vincent, ). Rojo and Vincent () studied the relation between the sensory crispness of potato crisps (commonly called chips outside United Kingdom) and the objective mechanical measurements based on stress and strain curves analyzed by Weibull model. They found that crisper crisps break at a higher force, and breakdown speed of the crisp during chewing is proportional to the Weibull modulus, which is determined from the slope of the double logarithmic plot of the survival probability (= 1 – failure probability) and the stress (Rojo & Vincent, ).…”

Section: Parameters Of Instrumental Tpamentioning

confidence: 99%

Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

Nishinari

Fang

Rosenthal

2019

Journal of Texture Studies

110

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Studies in food oral processing are becoming increasingly important with the advent of the aged society. The food oral processing model of Hutchings and Lillford (Journal of Texture Studies, 19, 1988, 103–115) describes the structural breakdown and lubrication of ingested food before the swallowing stage, and has been revisited in the present article. The instrumental technique texture profile analysis (TPA) purports to mimic the first two bites of mastication and its ease of use has lured some researchers to use it without a critical eye. In this article, we consider inconsistencies in the Hutchings and Lillford model with the hope that it might be further refined. With regard to TPA we question the validity of the data generated and urge authors caution before they publish results from the test protocol. If results are published then the x‐axis should be viewed as deformation or strain, and not time. Hardness should be represented by the breaking stress. Adhesiveness should be measured at a medium strain taking into account the surface properties of the plunger. The ratio of the energy estimated by the area under the curve obtained from the second and the first bites (A2/A1) should be called recoverability and not cohesiveness.

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“…Response surface methodology was applied by Saeleaw et al [38] to analyse the effects of independent variables on response parameters of snack. Weibull model was employed by Rojo and Vincent [39] to statistically analyse the crispness of crisps. At the same time, some other statistical methods of data analysis, such as one/two/threeway analysis of variance (ANOVA) and principle component analysis (PCA), are also fairly often used in sensory evaluation and instrumental measurement [40][41][42][43].…”

Section: Other Statistical Modellingmentioning

confidence: 99%

Importance of Objective and Subjective Measurement of Food Quality and their Inter-relationship

Singham¹,

Birwal²,

Bk³

2015

J Food Process Technol

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Sensory properties of product are the most vital attributes, as they are most apparent to consumers. New era required new methods and tools to understand both the product and consumers. Objective measurements are more rapid, reliable and repeatable, but subjective also cannot be ignored. Subjective sensory analysis can be correlated with objective analysis. Different statistical tools and mathematical modelling is useful to correlate the instrument measurement with panel measurements. Subjective measurement can also be modulated by use of different psychophysical model and understanding of fundamental physical behaviour of food in mouth. Objective measurement is standardized by the subjective measurements, as only consumer perceive which is acceptable or not, and the acceptable value can be given as standard for objective measurements in routine testing. Further research to develop more inter relationship between these two is needed.

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Objective and subjective measurement of the crispness of crisps from four potato varieties

Cited by 16 publications

References 8 publications

Quality evaluation of potato and vegetable crisps in Latvian market

Quality evaluation of potato and vegetable crisps in Latvian market

Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

Importance of Objective and Subjective Measurement of Food Quality and their Inter-relationship

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