大豆科学2011，Vol.30Issue(3)：502-506,5.
腐竹感官评定预测模型的建立
Establishment of Yuba Sensory Prediction Model
摘要
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.关键词
腐竹/感官评定/预测模型Key words
Yuba/ Sensory evaluation/ Prediction model分类
轻工纺织引用本文复制引用
宋莲军,杨月,乔明武,赵秋艳..腐竹感官评定预测模型的建立[J].大豆科学,2011,30(3):502-506,5.基金项目
河南省科技攻关资助项目(082102110014) （082102110014）
