食品与机械2011，Vol.27Issue(4)：25-28,39,5.DOI:10.3969/j.issn.1003-5788.2011.04.006
面条的质构与感官评价的相关性研究
Correlation between texture analyzer parameters and sensory evaluation of noodles
摘要
Abstract
Vary width and additives noodles and vary prices of fried instant noodles in the market were analyzed by texture analyzer and the correlations between instrumental results and sensory evaluation scores was calculated. The results showed that for vary width noodles, sensory evaluation of total score, firmness, elasticity and smoothness were recommended for noodle evaluation through fracture force; the noodles with vary additives, sensory evaluation of total score, color and noodle appearance were recommended for noodle evaluation through tensile distance) for vary prices of fried instant noodles, sensory evaluation of noodle appearance and elasticity were recommended for noodle evaluation through Max. Clipping force and clipping time. Besides, there were differences between sensory evaluation and texture analyzer parameters.关键词
挂面/方便面/质构特性/感官评价/相关关系Key words
noodle/ fried instant noodles/ texture property/ sensory e-valuation/ correlation引用本文复制引用
赵延伟,吕振磊,王坤,王雨生,陈海华..面条的质构与感官评价的相关性研究[J].食品与机械,2011,27(4):25-28,39,5.基金项目
山东省高等学校优秀青年教师国内访问学者项目(编号:2010D104) （编号:2010D104）
