期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 42, 期 3, 页码 763-767出版社
ELSEVIER
DOI: 10.1016/j.lwt.2008.09.016
关键词
Potato chips; Texture; Acoustic measurements; Sensory
资金
- Comision Interministerial de Ciencia y Tecnologia [AGL 2006-11653C02-01]
The fracture and acoustic properties of six commercial potato chips that differ in sensory hardness and sensory crispness were analysed and related in this work. Principal component analysis showed a correlation among the sensory attributes and the instrumental parameters (both mechanical and acoustic). Two components mainly explained the behaviour of the different potato chips. The first component was positively related to the number of force and sound events, to sound pressure level maximum, to the area under the force curve, and to sensory crispness, and negatively related to fat content; and the second component was positively related to the gradient (slope of the first part of the curve), the potato chip thickness, and to sensory hardness and sensory crispness. The behaviour of the different potato chips was explained by either one of the two components or by both components. Results indicate that certain degree of sensory hardness is necessary for higher crispness perception. (c) 2008 Published by Elsevier Ltd on behalf of Swiss Society of Food Science and Technology.
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