大豆科学2011，Vol.30Issue(4)：648-651,4.
感官评定与仪器分析在北豆腐品质评价中的应用
Applications of Sensory and Instrumental Analysis in North Tofu Quality Evaluation
摘要
Abstract
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, gummi-ness.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.关键词
感官评定/仪器分析/北豆腐Key words
Sensory evaluation/ Instrumental analysis/ North tofu分类
轻工纺织引用本文复制引用
乔明武,张莹,杨月,石佳楠,宋莲军..感官评定与仪器分析在北豆腐品质评价中的应用[J].大豆科学,2011,30(4):648-651,4.基金项目
河南省科技攻关资助项目(0821021 10014). （0821021 10014）
