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

Abstract

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.

Effects of Nitrogen and Potassium on Yield and Quality Of Potato (Solanum Tuberosum L.) Cultivars

“…The term "crispness" is most usually used to describe the texture of potato chips and is the key characteristic used to judge the item's quality (Kwak et al 2019). This study was carried out to forecast the perceived sharpness of potato chips as measured by instrumental methods.…”

“…Result indicates that structural changes in texture occurred because of the moisture in the chips. The lower the crispness of the potato chips, the higher the overall acceptability of the product will be achieved (Kwak et al 2019).…”

Some physicochemical, textural properties and acrylamide contents of chips produced from the teleme of white cheese

“…Hardness (N) and brittleness (mm) values of chips samples were determined. The maximum force applied to the samples was associated with the hardness of the chip, and the deformation value to which the maximum force was applied was associated with the brittleness of the chips [24].…”

Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple‐intake approach

“…2,5,7,8 The 'crispy' attribute has been highly evaluated because it is an important quality index 9 of freshness and storage stability of the product, 10 comprising a parameter with a prediction nature of quality. 11 However, so far, the dynamic sensory profile of this product during multiple-intake consumption has not been addressed.…”

“…Many studies conducted with potato chips have evaluated sensory responses to reduced‐salt versions and were related to consumer acceptability and perception 2,5,7,8 . The ‘crispy’ attribute has been highly evaluated because it is an important quality index 9 of freshness and storage stability of the product, 10 comprising a parameter with a prediction nature of quality 11 . However, so far, the dynamic sensory profile of this product during multiple‐intake consumption has not been addressed.…”