Table 2.
Summary of means (and standard deviation) of the physicochemical and sensory parameters of the PEF-treated and control potato chips used in this study.
| PEF-Treated Sample | Control Sample | t-Test | |||
|---|---|---|---|---|---|
| t-Value | p-Value | ||||
| Physicochemical parameters | Texture measurement 1 | 124.81 ± 46.05 | 97.24 ± 29.98 | −51.23 | <0.01 |
| Water activity (aw at 25 °C) | 0.35 ± 0.00 | 0.35 ± 0.02 | 0.29 | 0.79 | |
| Sensory parameters | Liking | 84.81 ± 30.08 | 80.22 ± 30.40 | 1.53 | 0.13 |
| Crunchiness | 97.45 ± 28.90 | 85.99 ± 27.36 | 3.25 | <0.01 | |
| Crispiness | 91.07 ± 27.21 | 91.74 ± 28.67 | −0.17 | 0.87 | |
1 Mean forces (N) required to break potato chips into halves.