Relationship between palatability evaluations and physicochemical properties of Japanese chestnut flesh
2004
Sugimoto, Y. (Kinki Univ., Higashiosaka, Osaka (Japan). Faculty of Agriculture) | Shimazaki, Y. | Asaoka, M. | Fuwa, H.
Synopsis Sensory evaluations of cooked chestnuts were carried out and physicochemical properties of the chestnut were simultaneously measured by using ten kinds of Japanese chestnuts harvested in 1991. The relationship between palatability evaluations and physicochemical properties of the chestnut flesh was also investigated by statistical analysis. Among sensory evaluations of the cooked chestnut, sweetness and mouth feeling were significantly correlated with overall sensory evaluations . Among physicochemical properties of the chestnut, luminosity of boiled chestnut color, starch content, maximum viscosity and setback of chestnut flour measured by Rapid visco analyzer showed siguificantly negative correlation with palatability evaluations. The soluble sugar content of the chestnut showed significantly positive correlation with palatability evaluations. In principal component analysis, mouth feeling and overall sensory evaluations, color of boiled chestnut (luminosity, yellowness and saturation), RVA properties (setback of chestnut flour and break down of chestnut starch ) belonged to the same principal component. Accordingly, positive predictors of high sensory evaluations for chestnuts are evaluation of sweetness and mouth feeling on sensory evaluation and high soluble sugar content of chestnuts, and low luminosity of boiled chestnut color, starch content and viscosity properties on Rapid visco analyzer of chestnut flour.
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