Studies on the Relationship between Sensory Evaluation and Instrumental Analyses for the Texture of Cabbage and Vegetable soybean

• Main Authors: Hsiao-Ling Tseng, 曾曉玲
• Other Authors: 區少梅
• Format: Others
• Language: zh-TW
• Published: 2000
• Online Access: http://ndltd.ncl.edu.tw/handle/28155434695359017433

碩士 === 國立中興大學 === 食品科學系 === 88 === Cabbage and vegetable soybean after cooking, blanching, freezing or pickling treatments were used as the experimental materials. Each sample was analyzed by sensory and instrumental analyses to evaluate the ability of explaining sample variation and the relationship between sensory with instrumental and physicochemical analyses. The results were as follows: 1. From the results of the principal component analysis for sensory textural evaluation, the first two components of sensory descriptive analysis could explain their variation up to 89 % and 91 %, respectively for cabbage and vegetable soybean samples using 12 and 11 descriptors. And attributes could be distinguished into wateriness, crispiness and fiberiness three main groups for cabbage and wateriness, hardness, powderiness and swallowness for vegetable soybean. 2. Analysis by instrumental texture analyzer with HDPVB and P3 probe, respectively for cabbage and vegetable soybean, the first two components could explain samples variation up to 74 % and 82 %. Using P3 and P35 probes to test 21 vegetable soybean samples, the ability of first two components of PCA from P3 explain samples variation was higher than from P35 probe (79 %>73 %). It showed different probes have different determining ability for the texture variation of samples. 3. From the results of sensory evaluation and instrumental analyses, the sensory evaluation with QDA has higher explain ability than instrumental analyses for the texture variation of cabbage and vegetable soybean samples. 4. The relationship between sensory textural descriptive attributes and the parameters of instrumental texture analysis for cabbage and vegetable soybean showed that the sensory textural descriptive attributes had high correlation with some of instrumental parameters, so that some of the instrumental parameters could be used to determine the sensory texture attributes. 5. In this study, moisture and fiber content of cabbage have significant correlation (p<0.05) with many sensory textural descriptive attributes and instrumental parameters. The moisture content of vegetable soybean have significant correlation with few descriptive attributes and parameters and no number of with fiber content, so it is not suitable by using moisture and fiber content to analysis the variation of texture for vegetable soybean.