摘要
采用感官评价和仪器测定(剪切、破裂)2种方法对多谷物煎饼的质构特性进行分析,探究感官评价项目与仪器测定指标的相关性,得出感官评价项目的回归方程并建立预测模型。通过样品的测定数据对预测模型进行验证,分析出预测的平均误差在0.84%~4.65%,说明预测模型能很好地预测多谷物煎饼的感官品质。
The texture characteristics of multi-grain pancakes were analyzed by sensory evaluation and instrumentation（shear and rupture）. The correlation between sensory evaluation and instrumental measurement was studied. The regression equation of sensory evaluation was obtained and established forecasting model. The prediction model was validated by the measurement data of the sample. The average error of the forecast was between 0.84% and 4.65%, which indicated that the forecasting model could predict the sensory quality of the multi-grain pancake well.
出处
《食品工业》
CAS
北大核心
2018年第3期186-189,共4页
The Food Industry
基金
"十三五"国家重点研发计划项目(2016YFD0400700)
吉林省"双十工程"重大科技公关项目(20150201010NY)
关键词
多谷物煎饼
感官评价
仪器测定
回归方程
multi-grain pancake
sensory evaluation
instrumental measurement
regression equation
