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Correlation between Texture and Sensory Evaluation of Labadou 被引量:1
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作者 李清明 蔡霞 +1 位作者 蒋立文 陶湘林 《Agricultural Science & Technology》 CAS 2014年第1期159-161,165,共4页
[Objective] The aim was to measure hardness and chewiness of Labadou with a texture analyzer and explore correlation of hardness and chewiness with quality by sensory evaluation. [Method] Labadou underwent compression... [Objective] The aim was to measure hardness and chewiness of Labadou with a texture analyzer and explore correlation of hardness and chewiness with quality by sensory evaluation. [Method] Labadou underwent compression, puncture, shearing and batch compression with four probes (P/100, P/2, A/LKB-F and A/BE) and sensory evaluation was made on Labadou as per Nine Point Calibration Method. Specifical y, chewiness measured by batch compression was taken as an independent variable and hardness as a dependent variable to get a prediction model of Labadou hardness by model fitting. [Result] The ideal parameters of Labadou included probe at A/BE, test speed at 1.0 mm/s, and strain at 70%. The chewiness was of extremely significant correlation with hardness (r=0.92, P〈0.01). [Conclusions] The detecting method could detect distinct texture of different Labadou accurately and expediently. 展开更多
关键词 labaclou TEXTURE CORRELATION Sensory evaluation
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