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J Sci Food Agric ; 96(13): 4440-8, 2016 Oct.
Article in English | MEDLINE | ID: mdl-26841248

ABSTRACT

BACKGROUND: The effective porosity is an important quantitative parameter for food products that has a significant effect on taste and quality. It is challenging to quantify the apparent porosity of fried potato crisps as they have a thin irregularly shaped cross section containing oil and water. This study uses a novel micro-CT technique to determine the solid volume fraction and hence the effective porosity of three types of potato crisps: standard continuously fried crisps, microwaved crisps, and continuously fried 'kettle' crisps. RESULTS: It was found that continuously fried kettle crisps had the lowest effective porosity at 0.54, providing the desired crunchy taste and lower oil contents. Crisps produced using a microwave process designed to mimic the dehydration process of standard continuous fried crisps had an effective porosity of 0.65, which was very similar to the effective porosity of 0.63 for standard continuously fried crisps. The results were supported by the findings of a forced preference consumer test. CONCLUSION: The effective porosity affects the product taste and is therefore a critical parameter. This study shows that micro-CT analysis can be used to characterise the change in effective porosity of a thin irregularly shaped food product, caused by a change of cooking procedure. © 2016 Society of Chemical Industry.


Subject(s)
Cooking , Fast Foods/analysis , Food Inspection/methods , Food Quality , Plant Tubers/chemistry , Solanum tuberosum/chemistry , Algorithms , Consumer Behavior , Dietary Fats, Unsaturated/analysis , England , Fast Foods/radiation effects , Food Preferences , Humans , Mechanical Phenomena/radiation effects , Microtechnology , Microwaves/adverse effects , Plant Oils/analysis , Plant Oils/chemistry , Plant Tubers/radiation effects , Porosity/radiation effects , Sensation , Solanum tuberosum/radiation effects , Taste , Tomography, X-Ray Computed
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