Research of correlation between sensory evaluation and insturmental measurement of noodles texture
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摘要: 为了探讨挂面质地参数的感官评定与仪器测定之间的相关性。本研究以12种由不同面粉制成的挂面为研究对象,采用质地剖面检验法进行感官评定,质构仪(压杆后屈曲、拉伸、剪切、TPA)进行仪器分析,对感官评定与质构仪测定结果进行简单相关性分析和二次回归分析。研究结果表明仪器测定出的弹性模量、断裂应力和拉伸力与感官评定结果有显著的相关性。硬度、耐咀性、剪切力与适口性、硬度与韧性均呈二次曲线关系,分别解释其变异的39.69%、65.07%、87.45%、85.51%。选取主要的仪器分析指标为自变量,感官评定指标为因变量进行多元线性回归,得到的感官评定指标的预测方程的R~2均在0.5以上。表明仪器分析能很好的反映感官评定指标,为利用质构仪测定定量表达挂面的感官质构提供理论依据。Abstract: In order to explore the correlation between sensory evaluation and instrumental of noodles texture12 kinds of noodles made of different flour were used as the research object,The texture profile test was used for sensory evaluation,TA- XT.Plus( after compressive bar buckling,tensile,shear and TPA) for instrument analysis,made simple correlation analysis and quadratic regression analysis for the determination results of sensory evaluation and quality and structure apparatus. The results showed that elasticity modulus,fracture stress and tensile force measure by instrumental had significant correlation with the results of sensory evaluation.There was a quadratic curve relationship between hardness,tip resistance,shear force and palatability,hardness and toughness.Selected the main instrument analysis indicators as independent variables,sensory evaluation as a dependent variable for multiple linear regression,statistical significance of sensory evaluation index prediction equation was got. This suggested that instrument analysis could well reflect the sensory evaluation,provide theoretical suppor for instrument applied to quantitative expression of sensory quality and structure of noodles.
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