Understanding consumer perception of deep-fried battered and breaded coatings

Consumer preferences for deep-fried foods are influenced by sensory attributes such as texture and appearance. While prior research has explored the effects of frying on food quality, the specific role of coating microstructure in shaping consumer perception remains unclear. Existing studies have focused on broad categories of texture but have not examined how variations in breadcrumb size affect liking and acceptance. Instrumental methods have been used to assess food properties, but their connection to consumer behavior is not well established. This gap motivated the need to link microstructural differences with sensory evaluation outcomes. No prior work had resolved how breadcrumb size affects liking scores and purchase intent. The study addresses this by combining instrumental and sensory data to understand consumer preferences. It was already known that texture impacts food perception, but the relationship between microstructure and liking scores was not fully understood. This research fills that gap by analyzing how coating size influences sensory attributes and consumer behavior.

The study aimed to evaluate how different breadcrumb sizes in deep-fried coatings influence consumer perception and acceptance. Researchers focused on three coating types: fine, medium, and coarse. They wanted to determine how microstructural differences affect liking scores and sensory attributes. The motivation came from the need to understand how texture and appearance drive consumer choices. The research also sought to identify clusters of consumers based on their preferences for specific coating types. The goal was to link instrumental measurements with sensory data to explain liking scores. No prior work had resolved the relationship between breadcrumb size and purchase intent. The study aimed to provide insights into how coating microstructure can be optimized for consumer satisfaction.

Researchers used X-ray micro-computerized tomography to analyze the microstructure of each coating type. Texture analysis and acoustic analysis were also performed to assess mechanical properties. A total of 185 consumers evaluated four hedonic and nine sensory attributes using a 9-point scale and a just-about-right scale. Penalty analysis was applied to identify which attributes led to lower liking scores. Agglomerative hierarchical cluster analysis grouped consumers based on their preference for fine, medium, or coarse coatings. Chi-square tests were used to determine differences in product quality and purchase intent between clusters. The study combined instrumental and sensory methods to provide a comprehensive view of consumer perception. The approach allowed researchers to connect microstructural data with sensory evaluation outcomes.

Penalty analysis revealed significant mean drops in liking scores for all three coating types, with coarse coatings showing the largest drop (2.01). Medium coatings had the highest overall liking score (6.72), while coarse had the lowest (5.88). Coarse coatings had the highest crispness scores but also the greatest mean drop, suggesting a negative impact on liking. Flavor, appearance, and texture-related attributes significantly reduced hedonic scores (p < 0.05). Agglomerative hierarchical cluster analysis identified three distinct consumer groups based on preference for coating type. Microstructural differences were confirmed to significantly affect textural properties. Chi-square tests showed significant differences in product quality and purchase intent between clusters (p < 0.05). The results highlight how coating microstructure influences consumer perception and acceptance.

The findings show that coating microstructure significantly affects textural properties and consumer liking. Coarse coatings, despite high crispness, had the lowest overall liking score. Medium coatings were preferred by the largest consumer group. The study confirms that flavor, appearance, and texture-related attributes influence hedonic scores. Agglomerative hierarchical cluster analysis revealed distinct consumer preferences for different coating types. The results suggest that breadcrumb size plays a key role in shaping consumer perception. The authors propose that these findings can be applied to improve battered and breaded food products. The study supports the idea that microstructural differences in coatings influence liking and purchase intent. The authors suggest that optimizing coating size can enhance consumer satisfaction.