质构仪对米饭适口性的评价研究

Evaluation of palatability of cooked rice by texture analyzer

着重研究了利用质构仪对米饭适口性进行评价,通过相关性和回归分析建立了质构仪评价米饭适口性的回归模型,并对模型进行了验证。结果显示:质构仪所测参数值与适口性感官评价指标具有显著的相关性,以适口性感官评价各指标为因变量所建立的回归方程及回归系数达到了显著水平,平均相对预测误差值较小,且方差分析显示预测值与实测值无显著差异,这为仪器代替米饭适口性感官评价提供了理论依据。

The evaluation of cooked rice palatability by texture analyzer was studied. The regression model to evaluate cooked rice palatability by the texture analyzer was established by correlation and regression analysis, and the model was verified as well. The results showed that it was significantly related between the texture indexes of cooked rice determined by texture analyzer and the palatability indexes obtained by sensory evaluation. The regression equations and the palatability indices（ as dependent variables）reached regression coefficients which were built by various significant level with small average relative predic- tion errors. The analysis of variance showed there was no significant difference between prediction value and measured value. Thus, it offered a theoretical basis for evaluation of cooked rice palatability by instru- ment instead of by sense.