Establishment of Sensory Quality Evaluation System for Highland Barley Steamed Sponge Cake Based on Fuzzy Binary Contrast
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Abstract:
In this work, to establish a sensory quality evaluation system suitable for highland barley steamed sponge cake, the preferential sensory quality appraisal indexes, the priority ranking and weight were determined by means of questionnaire based on the fuzzy binary contrast decision. The results of investigation statistics showed that the preferential sensory quality appraisal indexes of highland barley steamed sponge cake were epidermis smoothness, flesh hole evenness, frangrance, taste, hardness, elasticity, viscosity and chewiness, respectively. The order of preferential indexes was as follow: frangrance, taste, hardness, elasticity, viscosity, flesh hole evenness, chewiness and epidermis smoothness, which were determined by the method of fuzzy priority ranking. In addition, the weight of preferential indexes were 21%, 16%, 15%, 14%, 12%, 10%, 9% and 3%, respectively. On this basis, the set of the universe of each preferential index and the method of sensory quality evaluation were determined, and the sensory quality evaluation table of highland barley steamed sponge cake were established ultimately. The study will provide basic data and impressive theoretical support for the sensory quality evaluation analysis and industrialization of highland barley steamed sponge cake.
