摘要
借助品评试验及统计分析结果对研制出的不同样品进行品质评价，以鉴定影响微波膨发杏仁的感官品质的因素。结果表明，浸泡及冷冻样品品质产生正面影响，整粒膨发杏仁的感官品质较半粒的为好。另外，整粒膨发杏仁样品膨发率与品评试验的质地外观属性结果相一致。
Identifying of factors influencing the sensory quality of microwave puffed almond products by means of taste test and statistics analysis. Based upon one way ANOVA and multiple regression result,the following conclusion is reached.Soaking and freezing play a determining role in improving puffing rate， texture， flavor and overall acceptability of puffed almond.It is also found that the puffing rates of almond samples are consistent with the scores of texture and appearance attribute rated in taste test， somehow the result illustrates the reliability of the particular methodology.
出处
《保鲜与加工》
CAS
2001年第5期12-14,共3页
Storage and Process
