Consumer acceptance towards potato chips fried in yellow mealworm oil

2021 ◽  
pp. 104487
Author(s):  
Daylan A. Tzompa-Sosa ◽  
Koen Dewettinck ◽  
Xavier Gellynck ◽  
Joachim J. Schouteten
Keyword(s):  
Potato Chips ◽  
Consumer Acceptance ◽  
Yellow Mealworm

Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking?

2019 ◽  
Vol 84 (12) ◽  
pp. 3763-3773 ◽  
Author(s):  
Aimee E. Buechler ◽  
Soo‐Yeun Lee
Keyword(s):  
Potato Chips ◽  
Consumer Acceptance ◽  
Puffed Rice

Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements

2014 ◽  
Vol 50 (2) ◽  
pp. 500-506 ◽  
Author(s):  
Han Sub Kwak ◽  
Yoon Hyuk Chang ◽  
Youngseung Lee
Keyword(s):  
Potato Chips ◽  
Consumer Acceptance ◽  
Acoustic Measurements

scholarly journals Determination of the best formula to increase potato chips quality with the integration of consumer acceptance and laboratory testing

2021 ◽  
Vol 924 (1) ◽  
pp. 012061
Author(s):  
S Karina ◽  
S A Mustaniroh ◽  
I Purwaningsih ◽  
I Santoso
Keyword(s):  
Moisture Content ◽  
Laboratory Testing ◽  
Potato Chips ◽  
Consumer Acceptance ◽  
Frying Process ◽  
Multiple Attribute ◽  
Standard Quality ◽  
Small Medium Enterprises ◽  
Medium Enterprises

Abstract Consumers’ demand for competitive product quality is a challenge for Small Medium Enterprises (SMEs) producing potato chips. One of the constraints is the inconsistent quality of the production. Thus, it is necessary to determine a formula as a standard for optimization in production. This research aims to determine the best formula in the quality of the production process based on the integration of consumer assessment and laboratory testing. The analytical method for determining the best formulation was the Effectiveness Index (EI) and Multiple Attribute (MA) and it will be compared with the standard quality of potato chips (SNI 01-4031-1996). The research object was the SMEs cluster of the potato chip (9 units) in Batu City. The indicators for consumer acceptance tests include color, taste, aroma, wholeness, and crunchiness, while indicators for laboratory tests include moisture content, fat content, and free fatty acids. The results showed that the best performance of SMEs A and the worst of SMEs C compared to SNI01-4031-1996 as a basis for improvement in its critical processes. The results of determining the best formula show that the moisture content for SMEs A is still not suitable so that improvements in the drying and frying process are recommended.

Quality of Potato Chips Fried in Different Oils

2011 ◽  
Vol 2 (1) ◽  
pp. 90-92 ◽  
Author(s):  
Saranya K. K Saranya K. K ◽  
◽  
B. Barathi B. Barathi
Keyword(s):  
Potato Chips

CONSUMER ACCEPTANCE OF SELF-SERVICE TECHNOLOGY IN FASHION RETAIL STORES

2019 ◽  
Vol 2019 ◽  
pp. 440-440
Author(s):  
Jee-Sun Park ◽  
◽  
Sejin Ha ◽  
So Won Jeong
Keyword(s):  
Consumer Acceptance ◽  
Retail Stores ◽  
Fashion Retail ◽  
Self Service ◽  
Self Service Technology

Analysis of Consumer Acceptance of VR Shopping

2019 ◽  
Vol 33 (1) ◽  
pp. 79-97
Author(s):  
Yeon sung Jung ◽  
◽  
SuJin Ahn
Keyword(s):  
Consumer Acceptance

Research of moisture content in formed potato chips

2019 ◽  
Vol 25 (5) ◽  
pp. 240-248
Author(s):  
A. Kovtun ◽  
V. Kovbasa ◽  
K. Soloschenko ◽  
V. Soloschenko ◽  
О. Baldyniuk
Keyword(s):  
Moisture Content ◽  
Potato Chips

Effects of the HMR(Home Meal Replacement) O2O(Online to Offline) Characteristics on Consumer Acceptance Intentions and Preference

2019 ◽  
Vol 14 (2) ◽  
pp. 73-89
Author(s):  
Jeong-Hee Yoon ◽  
Hyun-Kyung Jeong ◽  
Sun-Il Lee
Keyword(s):  
Consumer Acceptance ◽  
Meal Replacement

Consumer acceptance of retail service robots

2020 ◽  
Vol 28 (4) ◽  
pp. 409-419 ◽  
Author(s):  
So Won Jeong ◽  
Sejin Ha
Keyword(s):  
Consumer Acceptance ◽  
Service Robots ◽  
Retail Service
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