Research on Sensory Evaluation Methods for Pressed and Fresh Rice Noodles
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Abstract:
To establish a sensory evaluation system for pressed fresh rice noodles, the related indicators were screened according to GB/T 16861~1997. Based on the two-element comparison method, index weight was calculated and the score of the indicators was assigned. Thereafter, the Quantitative Description Analysis and the Hierarchical Cluster Analysis were combined to classify the indicators and describe their classification. Last, these factors were unified to form the rice vermicelli sensory evaluation system. The first grade indices included odor, appearance of the structure, texture, and taste. The second grade indices for the appearance of the structure included color, luster, structural integrity, and homogeneity; the second grade indices for texture included viscosity, hardness, and chewiness. Each index had 3 to 4 levels, and the different levels had a different description of characteristics and scores. Compared to the previous studies on rice noodle sensory evaluation systems, the indicators of the system in this study were comprehensive, the score distribution was reasonable, and the index grading and description of classification was exhaustive. Correlation analysis between the sensory evaluation of rice noodles and gelatinization and texture characteristics showed that the instrument measuring the indices demonstrated a good prediction of the sensory score.
