Modeling preference of commercial toasted white corn tortilla chips using proportional odds models

Information effects on consumer attitudes toward three food technologies: Organic production, biotechnology, and irradiation

“…They measure the significance of the regression as a whole, and attempt to provide a scoring similar to the standard R 2 measure; however, even with a perfect fit many of these never approach 1 (e.g., McFadden, 1979). In terms of empirical consistency, our models provide a goodness-of-fit similar or better to many published models (e.g., Easterlin, 2006;Jekanowski, Williams, & Schick, 2000;Meullenet et al, 2003;Verbeke & Ward, 2006).…”

Relative importance of texture properties in the sensory quality and acceptance of commercial crispy products

“…This was shown, for example, in the study by Roberts and Vickers25 in which the influence of flavour, odour and texture attributes on the overall sensory quality of cheese was estimated. Similar conclusions can be drawn from the results obtained in this study and studies by many other authors who tested a variety of crunchy products such as peanuts, corn tortilla chips, snack chips or butter cakes 26–31. In general, it can be said that texture is important only in those products whose flavour and odour are fully accepted by consumers.…”

Comparative study of physical and sensory properties of corn chips made by continuous vacuum drying and deep fat frying

“…One reason for this is that crispness is not always the only attribute that determines acceptability. Meullenet et al (2003) showed that while crispness is often correlated with snack chip acceptability, the acceptability of corn chips is associated with several texture descriptors. These include hardness, toothpack, crispness, oily film, moisture absorption, persistence of crispness and loose particles.…”