Correlation Analysis between Measured Values of the Texture Analyzer and Scale Values of Sensory Evaluation for Food Hardness
In order to crystallize hardness features of common foods, the TA-XT2i texture analyzer and HDP/BS blade-type probes are applied to measure the hardness of 16 kinds of common foods. The samples are divided into groups according to proximity and deviation of the measured values, and consequently, the evaluators carry out sensory evaluation adopting sequential method and scale method in succession. After that, correlation analysis is been analyzed between measured values of the texture analyzer and scale values of sensory evaluation, correlation diagrams are drawn and regression equations are established to analyze. The results demonstrate that a close linear correlation exists between measured values and scale values. It is also concluded that reliability of scale values decreases with the growing quantity of tested samples, and its more difficult to scale when texture and property of the samples tend to have minor difference, therefore, scale values become less reliable.
Li Xiaomei
College of Food Engineering Harbin University of Commerce, Harbin 150076, China
国际会议
哈尔滨
英文
882-886
2011-03-26（万方平台首次上网日期，不代表论文的发表时间）