Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Storage and Process》 2001-05
Add to Favorite Get Latest Update

Identification of Factors Influencing the Sensory Quality of Microwave Puffing Almond

ZHANG Hui- min1, YU Tong- quan2, SUN Rong- fang1, SHI Wei- jie1, LI Jie1 (1.Department of Food Science, Beijing Agricultural College, Beijing 102206, China; 2.Central Laboratory of Beijing Agricultural College, Beijing 102206, China)  
Identifying of factors influencing the sensory quality of microwave puffed almond products by means of taste test and statistics analysis. Based upon one way ANOVA and multiple regression result,the following conclusion is reached.Soaking and freezing play a determining role in improving puffing rate, texture, flavor and overall acceptability of puffed almond.It is also found that the puffing rates of almond samples are consistent with the scores of texture and appearance attribute rated in taste test, somehow the result illustrates the reliability of the particular methodology.
【CateGory Index】: TS255.6
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved