Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness |
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| Authors: | I Antonova P Mallikarjunan SE Duncan |
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| Affiliation: | Authors Antonova and Mallikarjunan are with Biological Systems Engineering, VPI&SU, 200 Seitz Hall, Blacksburg, VA 24061 -0303. Author Duncan is with Food Science and Technology Dept., VPI&SU, Blacksburg, VA 24061-0303. Direct inquiries to author Mallikarjunan (E-mail: ). |
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| Abstract: | ABSTRACT: Crispness is one of the most distinctive textural characteristics of dry crisp and fried products. This study was undertaken with the following objectives: to determine ultrasonic parameters and mechanical properties and to investigate the relationships between the instrumental parameters and sensory crispness obtained using a trained panel for chicken nuggets. Significant differences in ultrasonic velocity, transmission loss, peak force, and total energy were observed among the samples cooked by different methods. Ultrasonic velocity had high correlation with sensory crispness. This indicates that the ultrasonic velocity could predict sensory crispness. |
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| Keywords: | crispness breaded fried foods ultrasonics sensory texture |
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