Citation

Jaworska D, Hoffmann M. J. Sci. Food Agric. 2008; 88(10): 1804-1812.

Copyright

(Copyright © 2008, John Wiley And Sons Ltd)

DOI

10.1002/jsfa.3283

PMID

unavailable

Abstract

BACKGROUND: Understanding the textural properties of a food can be important for producers and marketers of crispy products. Relationships between texture, overall sensory quality (OSQ) and consumer acceptance of different products have been a field of interest for many authors. Despite this, results of research concerning the importance of texture remain inconclusive. The aim of this study was to evaluate the relationship between texture and other sensory attributes on an example of potato chips and their OSQ and consumer acceptance. To determine which attributes played a dominant role in the OSQ of chips, statistical correlations were calculated.