機器測定による感覚評価の予測--ゲル状食品のテクスチャ-

概要

論文の詳細を見る
Prediction of sensory evaluation (SE) based on instrumental parameters was studi ed using a Rheometer and gels, i.e., konjak, kamaboko and pudding. Correlation coef ficients between SE and values derived from regression equations containing the instrumen tal parameters depended on the kind of gels and the parameters utilized. The most re markable progress was observed in "Hagire" of kamaboko. Namely, correlation coefficient between "Hagire" and the value derived From the regression equation was higher (r=0.964) as compared with that between "Hagire" and "breaking strength" (r=0.628). The effec tive instrumental parameter for predicting SE of konjak was cohesiveness and that of kamaboko was breaking strength, respectively.
社団法人日本食品科学工学会の論文