Applying sensory and instrumental techniques to evaluate the texture of French Fries from fast food restaurant,Journal of Texture Studies

当前位置： X-MOL 学术 › J. Texture Stud. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Applying sensory and instrumental techniques to evaluate the texture of French Fries from fast food restaurant
Journal of Texture Studies ( IF 2.8 ) Pub Date : 2020-02-05 , DOI: 10.1111/jtxs.12506
Peiyan Li _{1,

2,

3} , Gangcheng Wu _{1,

2,

3} , Dan Yang _{1,

2,

3} , Hui Zhang _{1,

2,

3} , Xiguang Qi _{1,

2,

3} , QingZhe Jin _{1,

2,

3} , Xingguo Wang _{1,

2,

3}

Affiliation

The aim of the work is to explore the relationship between the instrument and sensory data and to select the type of probes suitable for determining the texture of French fries. Ten commercial French fries were assessed using different probe types and perceived sensations through descriptive analysis. The eight sensory attributes developed by trained panelists can distinguish samples well. Simultaneously, the result of instrument data analysis revealed that the variation coefficient of three-point bending was the largest, which indicates that the measurement accuracy was lower. The compression test showed significant correlation with most of the sensory attributes (r=0.64-0.90), while the cut test with a Volodkevich Bite Jaws probe does not correlate with all sensory attributes (r= 0.03-0.49). Among these instrumental methods, compression, blade with guillotine probe and puncture test are recommended for texture measuring of French fries. These results will provide a time-saving and efficient method for determining the texture of French fries. This article is protected by copyright. All rights reserved.

中文翻译：

应用感官和仪器技术评估快餐店炸薯条的质地

这项工作的目的是探索仪器和感官数据之间的关系，并选择适合确定炸薯条质地的探头类型。通过描述性分析，使用不同的探针类型和感知感觉评估了十种商业炸薯条。由训练有素的小组成员开发的八种感官属性可以很好地区分样品。同时，仪器数据分析结果表明，三点弯曲的变异系数最大，说明测量精度较低。压缩测试显示与大多数感官属性显着相关 (r=0.64-0.90)，而使用 Volodkevich Bite Jaws 探针的切割测试与所有感官属性不相关 (r=0.03-0.49)。在这些仪器方法中，压缩、建议使用带有断头台探针和穿刺测试的刀片进行炸薯条的质地测量。这些结果将为确定炸薯条的质地提供一种省时且有效的方法。本文受版权保护。版权所有。

更新日期：2020-02-05

点击分享查看原文

点击收藏

阅读更多本刊最新论文本刊介绍/投稿指南11