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- Title
RELATIONSHIP OF WATER ACTIVITY TO CONE CRISPNESS AS ASSESSED BY POSITIONAL RELATIVE RATING.
- Authors
GOERLITZ, CHRISTINE D.; HARPER, W. JAMES; DELWICHE, JEANNINE F.
- Abstract
The current industry standard for the assessment of ice cream cone crispness is a relatively complex instrumental measurement that more directly measures hardness than crispness. The objective of this research was to identify a simpler instrumental measure that corresponds to the consumer perception of crispness in ice cream cones. Uniform cone pieces were equilibrated to three different water activity (A w) levels and 50 untrained judges rated crisp intensity of the pieces at each A w level twice on a 10-point line scale using positional relative rating. Significant differences in perceived crispness between the three different A w levels were found for two different cone types. No significant difference was found between replications. Correlation coefficients between perceived crispness and A w were r = − 0.999 (P < 0.01) for two different cones types. These findings suggest that A w is a simple instrumental measure of crispness in sugar cones. PRACTICAL APPLICATIONS This study contained two key findings. First, they show that water activity is highly correlated with the consumer perception of cone crispness, making it an excellent way to monitor crispness over time and from batch to batch. Second, these findings confirm that, as has been previously shown with model systems, positional relative rating reduces variability across replications when used with actual products. It also demonstrates that it can be used effectively with untrained consumers.
- Subjects
ICE cream cones; HARDNESS testing; CONSUMER behavior; STATISTICAL correlation; CONFECTIONERY; WATER
- Publication
Journal of Sensory Studies, 2007, Vol 22, Issue 6, p687
- ISSN
0887-8250
- Publication type
Article
- DOI
10.1111/j.1745-459X.2007.00128.x