米饭适口性仪器评价与其感官评价的关联性研究  

Instrumental Evaluation of Cooked Rice Palatability and Its Relationship with Sensory Evaluation

作　　者：张玉荣[1] 刘敬婉 周显青[1] 邢晓丽[1] 高佳敏[1] 

机构地区：[1]河南工业大学粮油食品学院粮食储藏与安全教育部工程研究中心粮食储运国家工程实验室,郑州450001

出　　处：《粮食加工》2015年第3期26-30,共5页Grain Processing

摘　　要：米饭适口性是食味品质评价的重要指标。通过分析米饭适口性指标的仪器测定值与感官评价值,探索利用质构仪测得的质构指标代替感官评价的可行性,结果表明:质构仪测定的米饭质构指标与适口性感官评价各指标之间具有显著相关性;以各适口性感官指标为因变量,质构仪测定指标为变量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,其感官评分值与预测值相关性最好的是弹性。The ment value and th sibility of substitu it was significantl cooked rice palatability is an important index of its eating quality. The instrumental measure- e sensory evaluation value of the palatability of the cooked rice were studied to analyze the fea- ring instrumental evaluation by texture analyzer for sensory evaluation. The results showed that y related between the texture indexes of cooked rice determined by texture analyzer and the palatability indexes obtained by sensory evaluation; a linear regression equation constructed by using various sen- sory indices of the palatability as a dependent variable and using the texture indexes of cooked rice determined by texture analyzer as an independent variable and its regression coefficient reached a significant level. The re- gression model had good prediction effect, and the score value and the prediction value of soringiness had the highest correlation.

关 键 词：米饭 适口性 关联性 仪器评价 感官评价 

分 类 号：TS212.7[轻工技术与工程—粮食、油脂及植物蛋白工程]