Understanding consumer perception of deep‐fried battered and breaded coatings,Journal of Texture Studies

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Understanding consumer perception of deep‐fried battered and breaded coatings
Journal of Texture Studies ( IF 2.8 ) Pub Date : 2020-07-23 , DOI: 10.1111/jtxs.12546
Kha Y Voong ₁ , Abigail Norton-Welch ₁ , Thomas Mills ₁

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This study aims to investigate three types of deep-fried battered and breadcrumb coatings (fine, medium and coarse), each coating varying in breadcrumb size. Instrumental testing using X-ray MicroCT, texture analysis and acoustic analysis confirm significant differences between each sample in terms of physical and mechanical properties. Four hedonic and nine sensory attributes were evaluated by 185 consumers for preference and acceptance (9-point scale and JAR-scale). Penalty analysis confirmed significant mean drops within all three samples (p < 0.05), "coarse" having the most, and "medium" having the least. This explains 'medium' having the overall highest liking score (6.72) and coarse having significantly lower (5.88). Crispness is an important textural attribute representing freshness and quality of deep-fried coatings. However, penalty analysis shows "coarse" coatings with the highest crispness scores, resulting in the greatest significant mean drop (2.01) and lowest overall liking. A combination of flavour, appearance and texture related attributes significantly reduce hedonic score (p < 0.05). Agglomerative hierarchical cluster analysis confirms three clusters of consumers based on liking for either "coarse", "medium" or "fine". Each of these samples have a significant difference in the microstructure. Chi-square test confirms a significant difference in product quality, purchase intent and met expectations between samples in each cluster group (p < 0.05). The findings in this research highlight how differences in microstructure of battered and breaded coatings influence textural properties and consumer preference. This can be applied to a wide of battered and breaded goods. This article is protected by copyright. All rights reserved.

中文翻译：

了解消费者对油炸面糊和面包屑涂层的看法

本研究旨在研究三种类型的油炸面糊和面包屑涂层（细、中和粗），每种涂层的面包屑大小各不相同。使用 X 射线显微 CT、纹理分析和声学分析的仪器测试证实了每个样品在物理和机械性能方面的显着差异。185 名消费者评估了 4 种享乐和 9 种感官属性的偏好和接受度（9 分制和 JAR 制）。惩罚分析证实了所有三个样本中的平均下降显着（p < 0.05），“粗”有最多，“中”有最少。这解释了“中等”具有总体最高喜欢分数 (6.72) 和粗略具有显着较低 (5.88) 的原因。脆度是代表油炸涂层新鲜度和质量的重要质地属性。然而，惩罚分析显示“粗糙”涂层具有最高的脆度分数，导致最大的显着平均下降 (2.01) 和最低的整体喜好。风味、外观和质地相关属性的组合显着降低了享乐评分（p < 0.05）。凝聚层次聚类分析基于对“粗”、“中”或“细”的喜好确认了三个消费者聚类。这些样品中的每一个在微观结构上都有显着差异。卡方检验证实了每个集群组中样本之间在产品质量、购买意愿和满足预期方面的显着差异（p < 0.05）。这项研究的发现突出了面糊和裹粉涂层的微观结构差异如何影响质地特性和消费者偏好。这可以适用于各种打碎和裹面包屑的食品。本文受版权保护。版权所有。

更新日期：2020-07-23

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