נגישות
menu      
Advanced Search
Syntax
Search...
Volcani treasures
About
Terms of use
Manage
Community:
אסיף מאגר המחקר החקלאי
Powered by ClearMash Solutions Ltd -
Kinetics of sensory quality changes in soymilk during thermal processing, by parametric and non-parametric data analyses
Year:
2000
Authors :
Basker, Dov
;
.
Volume :
80
Co-Authors:
Soymilk was subjected to various heat treatments at 90, 120 and 140°C for various lengths of time. The colour and flavour of the soymilk samples were evaluated by a sensory panel consisting of eight semi-trained assessors on (1) a 9-unit hedonic scale, with analysis based on the assumption that the units are equidistant, and (2) a 15-point hedonic 'Smiley' pictorial scale, the results being analysed non-parametrically. The proportion (%) of ratings higher than or equal to/higher than the overall median of the samples was used as a rigorous estimate of product quality. These values were used to determine the colour and flavour changes in heated soymilk and their temperature dependence. The Z-values derived from the parametric and non-parametric analyses were in close agreement, ranging from 31 to 33 °C and from 30 to 32 °C for colour and flavour respectively. (C) 2000 Society of Chemical Industry.
Facilitators :
From page:
595
To page:
600
(
Total pages:
6
)
Abstract:
Non-parametric; Parametric; Sensory quality; Soymilk; Thermal processing
Note:
Related Files :
color
Flavor
Food processing
Heat treatment
quality control
soymilk
temperature
thermostability
Show More
Related Content
More details
DOI :
https://www.scopus.com/inward/record.uri?eid=2-s2.0-0034063452&doi=10.1002%2f%28SICI%291097-0010%28200004%2980%3a5%3c595%3a%3aAID-JSFA579%3e3.0.CO%3b2-8&partnerID=40&md5=02859c17365b87a9a00c228db2af10dc
Article number:
Affiliations:
Database:
Scopus
Publication Type:
Language:
English
Editors' remarks:
ID:
21235
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:42
Scientific Publication
Kinetics of sensory quality changes in soymilk during thermal processing, by parametric and non-parametric data analyses
80
Soymilk was subjected to various heat treatments at 90, 120 and 140°C for various lengths of time. The colour and flavour of the soymilk samples were evaluated by a sensory panel consisting of eight semi-trained assessors on (1) a 9-unit hedonic scale, with analysis based on the assumption that the units are equidistant, and (2) a 15-point hedonic 'Smiley' pictorial scale, the results being analysed non-parametrically. The proportion (%) of ratings higher than or equal to/higher than the overall median of the samples was used as a rigorous estimate of product quality. These values were used to determine the colour and flavour changes in heated soymilk and their temperature dependence. The Z-values derived from the parametric and non-parametric analyses were in close agreement, ranging from 31 to 33 °C and from 30 to 32 °C for colour and flavour respectively. (C) 2000 Society of Chemical Industry.
Kinetics of sensory quality changes in soymilk during thermal processing, by parametric and non-parametric data analyses
Non-parametric; Parametric; Sensory quality; Soymilk; Thermal processing
Scientific Publication
You may also be interested in