摘要
米饭外观品质是其食味品质的重要组成部分.通过分析米饭外观指标的仪器测定值和感官评价值,探索外观仪器评价代替感官评价的可行性.结果表明:米饭外观指标仪器测定值与感官评分值具有显著相关性;以米饭外观感官评价指标为因变量,外观指标仪器测定值为自变量所建立的线性回归方程及其回归系数均达到了显著水平,回归模型预测效果较好,其评分值与预测值相关性最好的是光泽.
The appearance quality of cooked rice is an important part of its eating quality. The instrumental measurement value and the sensory evaluation value of the appearance indexes of the cooked rice were studied to analyze the feasibility of substituting instrumental evaluation for sensory evaluation. The results showed that the instrumental measurement value and the sensory evaluation value were in significant correlation; a linear regression equation constructed by using the sensory evaluation index as a dependent variable and using the instrumental measurement value as an independent variable and its regression coefficient reached a significant level ; the regression model had good prediction effect; and the score value and the prediction value of luster had the highest correlation.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2014年第3期7-11,16,共6页
Journal of Henan University of Technology：Natural Science Edition
关键词
米饭外观
关联性
仪器评价
感官评价
cooked rice appearance
relationship
instrumental evaluation
sensory evaluation
