Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters
The quality of traditional Chinese fried fritters is typically measured using human sensory evaluation techniques and physicochemical indices, the process of which is laborious and time-consuming. This study aimed to investigate the relationship between instrumental parameters, sensory criteria, and...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2016-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2016/3626581 |
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| _version_ | 1832549779003932672 |
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| author | Daming Fan Bowen Yan Huizhang Lian Jianxin Zhao Hao Zhang |
| author_facet | Daming Fan Bowen Yan Huizhang Lian Jianxin Zhao Hao Zhang |
| author_sort | Daming Fan |
| collection | DOAJ |
| description | The quality of traditional Chinese fried fritters is typically measured using human sensory evaluation techniques and physicochemical indices, the process of which is laborious and time-consuming. This study aimed to investigate the relationship between instrumental parameters, sensory criteria, and physicochemical indices. Significant correlations were found using principle component analysis. Volume, fat, texture, palatability, and instrumental parameters (hardness, fracturability, springiness, and gumminess) were found to be the main factors influencing the quality of Chinese fried fritters by principal component analysis (PCA) and instrumental methods, which were satisfactory replacement for human evaluation in correlation testing. |
| format | Article |
| id | doaj-art-3704ce2a870040f18be032e1031991fc |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2016-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-3704ce2a870040f18be032e1031991fc2025-02-03T06:08:29ZengWileyJournal of Chemistry2090-90632090-90712016-01-01201610.1155/2016/36265813626581Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried FrittersDaming Fan0Bowen Yan1Huizhang Lian2Jianxin Zhao3Hao Zhang4State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaWuxi Huashun Minsheng Food Co. Ltd., Wuxi 214218, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaThe quality of traditional Chinese fried fritters is typically measured using human sensory evaluation techniques and physicochemical indices, the process of which is laborious and time-consuming. This study aimed to investigate the relationship between instrumental parameters, sensory criteria, and physicochemical indices. Significant correlations were found using principle component analysis. Volume, fat, texture, palatability, and instrumental parameters (hardness, fracturability, springiness, and gumminess) were found to be the main factors influencing the quality of Chinese fried fritters by principal component analysis (PCA) and instrumental methods, which were satisfactory replacement for human evaluation in correlation testing.http://dx.doi.org/10.1155/2016/3626581 |
| spellingShingle | Daming Fan Bowen Yan Huizhang Lian Jianxin Zhao Hao Zhang Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters Journal of Chemistry |
| title | Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters |
| title_full | Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters |
| title_fullStr | Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters |
| title_full_unstemmed | Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters |
| title_short | Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters |
| title_sort | instrumental and sensory analysis of the properties of traditional chinese fried fritters |
| url | http://dx.doi.org/10.1155/2016/3626581 |
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