Establishment and application of evaluation system for sweet potato taste by statistics
Nutritional factors including starch,reducing sugar,saccharose,proteins,vitamin C,Diet fiber, PCarotene,were measured for different varieties of sweetpotatoes. Furthermore,an evaluation equation (p=0. 0298, F=701. 3035, R=1. 0, adjusted R square=0. 999 3) was establ ished for sweetpotato taste. It showed that the evaluation equation could be validated statistically. It was confirmed that the scores obtained from the equation agreed with the score shown by peoples mouth taste. The results demonstrated that all factors we measured showed strong correlation with sweetpotato taste, in the order of importance being diet fiber,proteins,PCarotene,starch,reducing sugar,sucrose and vitamin C. From taste evaluation for sweetpotatoes after different storage periods, it showed that different sweetpotato varieties required different days of storage to show improved taste.
sweetpotato taste statistics evaluation storage
Yongkang Song Qinghua Yao Hua Yu Wei Pan Wenjing Liu Chengzhang Yu
Central Laboratory,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian,350003,China Fujian Key lab Institute of agricultural science,Quanzhou,Fujian,362212,China
国际会议
徐州
英文
697-703
2010-11-27（万方平台首次上网日期，不代表论文的发表时间）