QIAO Ming-wu,ZHANG Ying,YANG Yue,et al.Applications of Sensory and Instrumental Analysis in North Tofu Quality Evaluation[J].Soybean Science,2011,30(04):648-651.[doi:10.11861/j.issn.1000-9841.2011.04.0648]
感官评定与仪器分析在北豆腐品质评价中的应用
- Title:
- Applications of Sensory and Instrumental Analysis in North Tofu Quality Evaluation
- 文章编号:
- 1000-9841（2011）04-0648-04
- 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.
- 分类号:
- TS201.1
- 文献标志码:
- A
- 摘要:
- 采用感官评定、质构测定及色泽测定对不同大豆品种加工的北豆腐的品质进行了研究。结果表明：感官评定与仪器测定指标间具有良好的相关性。仪器测定指标中硬度、胶着性、咀嚼性、L*值与感官的总体可接受性呈显著相关关系，相关系数分别为-0.642、-0.447、-0.620、0.624。建立了各相关指标间的回归方程，F值及相关系数R均达到了显著水平。经聚类分析选出了适合加工北豆腐的大豆品种。
- Abstract:
- Sensory evaluation;Instrumental analysis;North tofu
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备注/Memo
基金项目：河南省科技攻关资助项目（082102110014）。