|Table of Contents|

Applications of Sensory and Instrumental Analysis in North Tofu Quality Evaluation(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年04期
Page:
648-651
Research Field:
Publishing date:

Info

Title:
Applications of Sensory and Instrumental Analysis in North Tofu Quality Evaluation
Author(s):
QIAO Ming-wu; ZHANG Ying; YANG Yue; SHI Jia-nan; SONG Lian-jun
College of Food Science and Technology，Henan Agricultural University，Zhengzhou 450002，Henan,China
Keywords:
North tofu quality were studied by sensory evaluation and instrumental analysis in this experiment.There were good correlations between sensory evaluation and instrumental analysis indexes of twenty four soybean varieties.Hardness; gumminess; chewiness and L*of instrumental analysis were correlated with general acceptability.The correlation coefficients were -0.642、-0.447、-0.620 and 0.624; respectively.The regression equations of each correlated indexes were established.And F value and correlation coefficient reached significant level.Soybean varieties fit for North tofu processing were chosen by cluster analysis.
PACS:
TS201.1
DOI:
10.11861/j.issn.1000-9841.2011.04.0648
Abstract:
Sensory evaluation;Instrumental analysis;North tofu

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