Relationship between instrumental and sensory analysis of texture and color of potato chips

摘要: The instrumental and sensory analysis of the texture color commercial potato chips were compared. measurement was a puncture test with an Intron Universal Testing Machine, parameters used fracture force, deformation stiffness. quantification computerized video image technique, expressed as L*a*b* values. Sensory evaluation performed by panel especially trained in evaluating chips. attributes “hardness”, “chewiness”, “crunchiness”, “tenderness” for analysis, “yellow color”, “burnt aspect”, “sugar colored aspect” “transparency” analysis. factor indicated that can be divided into two principal components, one represented “crunchiness” other alone. including color” “transparency”. Discriminant showed could predict correctly over 90% data. Fracture force correlated well all (R2 > 0.76), L* 0.79). “Tenderness” individual attribute which had highest correlation (R2= 0.95) force.