Understanding consumer perception of deep-fried battered and breaded coatings
Research output: Contribution to journal › Article › peer-review
Colleges, School and Institutes
- University of Birmingham
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 micro-computerized tomography, texture analysis, and acoustic analysis confirms significant differences between each sample in terms of physical and mechanical properties. Four hedonic and 9 sensory attributes were evaluated by 185 consumers for preference and acceptance (9-point scale and just-about-right-scale). Penalty analysis confirmed significant mean drops within all three samples (p <.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 flavor, appearance, and texture-related attributes significantly reduce hedonic score (p <.05). Agglomerative hierarchical cluster analysis confirms three clusters of consumers based on liking for either “coarse,” “medium,” or “fine.” Each of these samples has 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 <.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 battered and breaded goods.
|Number of pages||11|
|Journal||Journal of Texture Studies|
|Publication status||Published - Dec 2020|