Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method
المؤلفون المشاركون
Kwak, Han Sub
Kim, Sang Sook
Chang, Yoon Hyuk
Saleh, Mohammed
Lee, Youngseung
المصدر
العدد
المجلد 2019، العدد 2019 (31 ديسمبر/كانون الأول 2019)، ص ص. 1-6، 6ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2019-04-30
دولة النشر
مصر
عدد الصفحات
6
الملخص EN
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.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Kwak, Han Sub& Kim, Sang Sook& Chang, Yoon Hyuk& Saleh, Mohammed& Lee, Youngseung. 2019. Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-6.
https://search.emarefa.net/detail/BIM-1174408
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Kwak, Han Sub…[et al.]. Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method. Journal of Food Quality No. 2019 (2019), pp.1-6.
https://search.emarefa.net/detail/BIM-1174408
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Kwak, Han Sub& Kim, Sang Sook& Chang, Yoon Hyuk& Saleh, Mohammed& Lee, Youngseung. Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-6.
https://search.emarefa.net/detail/BIM-1174408
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1174408
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر