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Titolo:
Analyzing and correlating instrumental and sensory data: A multivariate study of physical properties of cooked wheat noodles
Autore:
Tang, C; Hsieh, F; Heymann, H; Huff, HE;
Indirizzi:
Univ Missouri, Dept Biol & Agr Engn, Columbia, MO 65211 USA Univ MissouriColumbia MO USA 65211 ol & Agr Engn, Columbia, MO 65211 USA
Titolo Testata:
JOURNAL OF FOOD QUALITY
fascicolo: 2, volume: 22, anno: 1999,
pagine: 193 - 211
SICI:
0146-9428(199906)22:2<193:AACIAS>2.0.ZU;2-5
Fonte:
ISI
Lingua:
ENG
Soggetto:
COOKING QUALITY; PROTEIN-CONTENT; SPAGHETTI; SURFACTANTS; PREDICTION; STARCH; GLUTEN;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
25
Recensione:
Indirizzi per estratti:
Indirizzo: Hsieh, F Univ Missouri, Dept Biol & Agr Engn, Columbia, MO 65211 USA Univ Missouri Columbia MO USA 65211 Engn, Columbia, MO 65211 USA
Citazione:
C. Tang et al., "Analyzing and correlating instrumental and sensory data: A multivariate study of physical properties of cooked wheat noodles", J FOOD QUAL, 22(2), 1999, pp. 193-211

Abstract

The physical characteristics and sensory properties of eight wheat noodlesformulated with wheat gluten (0, 3 and 6%) and glyceryl monostearate (0, 1.4 and 2.8%) were investigated. Color parameters and texture attributes were instrumentally characterized. Four visually observed appearance attributes and four manually or orally assessed textural attributes, were sensorially profiled quantitatively. Glyceryl monostearate, at 1.4% and 2.8% fortification levels, had more profound influences than wheat gluten, at 3% and 6% fortification levels, and exhibited different behaviors in most of the physical and sensory properties of cooked noodles. These two additives well separated the eight noodle products along two independent dimensions. As to instrumental-sensory relations, principal component analysis (PCA), partial least squares regression (PLS) and Procrustes analysis (PA) confirmed that the instrumental and sensory analysis procedures reached a true consensus.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/04/20 alle ore 21:47:05