米饭外观仪器评价与其感官评价的关联性研究  

INSTRUMENTAL EVALUATION OF COOKED RICE APPEARANCE AND ITS RELATIONSHIP WITH SENSORY EVALUATION

作　　者：张玉荣[1] 邢晓丽[1] 周显青[1] 王学锋[1] 于素平[2] 郝伟[2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]国家粮食局科学研究院北京东方孚德技术发展中心,北京100037

出　　处：《河南工业大学学报（自然科学版）》2014年第3期7-11,16,共6页Journal of Henan University of Technology：Natural Science Edition

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.

关 键 词：米饭外观 关联性 仪器评价 感官评价 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]