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

Table 4

Observed and predicted values of crispness intensity by psychophysical models and their model statistics.

Moisture content (%)	Total area^1	Crispness^2	Fechner	Stevens	Beidler
2.2	26.0	11.2	11.2	15.0	12.1
3.0	23.6	9.9	11.1	14.8	12.1
3.3	22.3	9.5	10.7	13.4	11.7
3.7	22.3	8.4	10.6	13.3	11.7
4.3	20.9	8.2	10.5	12.9	11.6
5	21.6	6.7	10.5	12.9	11.6
6.4	21.4	5.4	10.1	11.9	11.3
7.3	18.6	4.4	9.7	11.0	11.0
9.2	16.9	3.3	8.3	8.2	9.7
R^2 3	—	—	0.8	0.8	0.7
RMSEC	—	—	1.3	0.9	1.9
RMSEP	—	—	3.4	5.2	4.4
Robustness^4	—	—	2.4	5.2	2.2
SD	—	—	11.2	12.0	16.9
MD	—	—	3.3	2.3	3.8

¹Mean of total area measured by a texture analyzer. ²Mean intensity of crispiness evaluated by 6 panelists. ³Coefficient of determination. ⁴Robustness: RMSEP/RMSEC. RMSEC: root mean square error of calibration; RMSEP: root mean square error of prediction; SD: standard deviation of residual; MD: model discrimination index.