Abstract
Consumer acceptability of potato chips with different moisture contents (MC) was evaluated using survival analysis. Nine different humidity conditions (30–70%) at 25°C were used. MC values of samples ranged from 2.2–9.2% after treatment. Panelists (50) were asked to rate chip acceptability. The chip MC was predicted using non-linear models. Panelist-generated data were categorized as left, interval, and right censored. A total of 18 panelists were left censored and 30 were interval censored. Weibull and lognormal distributions were used to fit the censored data. The mean MC of chips rejected by 50% of consumers were 3.54% (95% confidence interval, 3.14–3.99%) and 3.60% (CI 3.23–4.01%) for the Weibull and lognormal distribution, respectively. These values corresponded to 5.7 and 5.6 overall consumer liking values (Weibull and lognormal distributions, respectively). MC of 3.5–3.6% was necessary to attain consumer acceptability values of 5.6 and product acceptance by 50% of consumers.
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