|Table of Contents|

Establishment of Yuba Sensory Prediction Model(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年03期
Page:
502-506
Research Field:
Publishing date:

Info

Title:
Establishment of Yuba Sensory Prediction Model
Author(s):
SONG Lian-jun YANG Yue QIAO Ming-wu ZHAO Qiu-yan
College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan,China
Keywords:
Yuba Sensory evaluation Prediction model
PACS:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2011.03.0502
Abstract:
Twenty soybean varieties were selected to determinate the ingredients of soybean and qualities of Yuba. The relationships between sensory evaluation indicators and instruments value were analyzed by means of correlation and stepwise regression analysis. The results showed that L and mechanical properties (tensile strength, elongation) of Yuba were significantly correlated with many sensory evaluation results. L was significantly correlated with color, smell, overall score, and was negatively correlated with remove speed. Tensile strength and elongation were negatively correlated with color, smell and overall score. Yellowness parameters b was negatively correlated with color. Sensory evaluation and instruments value were analyzed by stepwise regression for establishment of a sensory evaluation prediction model of Yuba. The models were significant or very significant to the evaluation of Yuba.

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Last Update: 2014-09-12