Prediction of consumer acceptability of potato chips with various moisture contents using survival analysis

Jeong, Yoonhwa; Jang, Young Ai; Chang, Yoon Hyuk; Lee, Youngseung

doi:10.1007/s10068-013-0259-6

Cited by 11 publications

(8 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Panellists were instructed on the definition of crispness and how to evaluate reference samples during training (Meilgaard et al ., ). Similar rather than identical reference products for crispness evaluation were used for conducting the spectrum method (Meilgaard et al ., ) due to the country difference (Jeong et al ., ). Some of the references for crispness mentioned by Meilgaard et al .…”

Section: Methodsmentioning

confidence: 97%

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

Kwak

Chang

Lee

2014

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Methodsmentioning

confidence: 97%

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

Kwak

Chang

Lee

2014

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…Since the panelists had extensive experience in describing snack products, they received 5 h of training for assessing the crispness of the reference chips including potato chips. e reference products for crispness were used from Jeong et al [20]. e panelists, then, conducted evaluations in two steps for the nine potato chips that had different MCs.…”

Section: Descriptive Analysismentioning

confidence: 99%

Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method

Kwak

Kim

Chang

et al. 2019

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

Reference calibration is a useful technique when sensory evaluation is not feasible or practical. This study was conducted to predict the crispness perception of potato chips evaluated by instrumental means through the reference-calibrated method. To investigate the relationship between sensory evaluation and instrumental measurement data, six different standard references for crispness were used. Instrumental crispness was predicted by measuring the total area of the chip with a texture analyzer. The samples were also evaluated by six trained panelists. Nine chips with various textures were tested by a mechanical test. The Fechner, Stevens, and Beidler models were applied to investigate the correlation across the reference scores with the total area then predicting the sensory crispness for the nine chips. The relationship between the instrumental total area and the sensory crispness of the standard references was found to be nonlinear over the standard crispness scale. The Fechner model seemed to be the best predictive model (R2 = 0.8; RMSEC = 1.3; robustness = 2.4; model discrimination index = 3.3) for predicting the sensory crispness of chips. This study suggests that standard references with a reference-calibration method can be used to calibrate the crispness of potato chips. It is the first study to demonstrate that sensory crispness of potato chips could be predicted using comprehensive references for crispness. Based on the results in this study, an equation established by the Fechner model could be utilized to estimate the various crispness of potato chips under circumstances in which sensory evaluation is not practical or available.

show abstract

“…The traditional steamed bread is a flour product, which is made of wheat flour, water and yeast [26] . Much attention is paid to processing of wheat flour, the nutrients in the flour are destroyed and the nutritional value is reduced [27] . The addition of potato flour could not only improve the taste of the steamed bread, but also improve its nutritive value.…”

Section: Application In Steamed Breadmentioning

confidence: 99%

Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

Ling-ling

Tian

et al. 2018

Grain & Oil Sci. and Technol.

View full text Add to dashboard Cite

When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as beneficial to human health and fitness. In addition to the direct use of potato whole flour, it can also be used as added ingredients into other food products. This study summarizes and analyzes the processing technology of potato whole flour and its application in noodle products.

show abstract

Prediction of consumer acceptability of potato chips with various moisture contents using survival analysis

Cited by 11 publications

References 16 publications

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

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

Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method

Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

Contact Info

Product

Resources

About