Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method

Table 2

Mean values of total area (TA) and number of force peaks (NFP) by texture analyzer and sensory crispness of potato chips having different moisture contents.

Moisture content (%)	TA	NFP	Sensory crispness
2.2	26.0^a1	4.50^c	11.92^a
3.0	23.6^ab	4.87^abc	9.92^b
3.3	22.3^b	5.16^ab	9.50^b
3.7	22.3^b	5.05^abc	8.42^c
4.3	21.6^b	5.44^a	8.25^d
5.0	21.4^b	5.36^ab	6.75^e
6.4	18.6^c	4.77^bc	5.42^f
7.3	16.9^c	3.73^d	4.42^g
9.2	11.2^d	2.97^e	3.33^h
value	<0.001	<0.001	<0.001

¹Different letters within the column meant the values are significantly different at by Fisher’s least significant difference test.