Acceptability of batter-coated squid rings prepared without industrial pre-frying
A panel of 50 consumers was recruited to study the sensory acceptability of batter-coated squid rings prepared by an innovative method that eliminates the pre-frying step through the addition of a cellulose derivative and, compared with traditional batter-coated squid rings, reduces oil absorption during the final frying stage. Three tasting sessions were used to study the effect of providing nutritional information (fat content), before or after a familiarisation period of 7 days' home use, on the assessment of appearance, crispness, batter thickness, taste and global product acceptance. The results indicate that, in general, scores for the innovative low-fat product rose after the familiarisation period. Nutritional information provided before the familiarisation period did not give rise to significant differences in the rating of the innovative batter-coated squid rings.
| Main Authors: | , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Springer
2005-07
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| Subjects: | Fried food, Consumer acceptance, Nutritional information, Familiarisation, Reduced fat, |
| Online Access: | http://hdl.handle.net/10261/332914 |
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