| Summary: | 碩士 === 國立中興大學 === 食品科學系 === 88 === Cabbage and vegetable soybean after cooking, blanching, freezing or pickling treatments were used as the experimental materials. Each sample was analyzed by sensory and instrumental analyses to evaluate the ability of explaining sample variation and the relationship between sensory with instrumental and physicochemical analyses. The results were as follows:
1. From the results of the principal component analysis for
sensory textural evaluation, the first two components of
sensory descriptive analysis could explain their variation
up to 89 % and 91 %, respectively for cabbage and vegetable
soybean samples using 12 and 11 descriptors. And attributes
could be distinguished into wateriness, crispiness and
fiberiness three main groups for cabbage and wateriness,
hardness, powderiness and swallowness for vegetable soybean.
2. Analysis by instrumental texture analyzer with HDPVB and P3
probe, respectively for cabbage and vegetable soybean, the
first two components could explain samples variation up to
74 % and 82 %. Using P3 and P35 probes to test 21 vegetable
soybean samples, the ability of first two components of PCA
from P3 explain samples variation was higher than from P35
probe (79 %>73 %). It showed different probes have
different determining ability for the texture variation of
samples.
3. From the results of sensory evaluation and instrumental
analyses, the sensory evaluation with QDA has higher
explain ability than instrumental analyses for the texture
variation of cabbage and vegetable soybean samples.
4. The relationship between sensory textural descriptive
attributes and the parameters of instrumental texture
analysis for cabbage and vegetable soybean showed that the
sensory textural descriptive attributes had high
correlation with some of instrumental parameters, so that
some of the instrumental parameters could be used to
determine the sensory texture attributes.
5. In this study, moisture and fiber content of cabbage have
significant correlation (p<0.05) with many sensory textural
descriptive attributes and instrumental parameters. The
moisture content of vegetable soybean have significant
correlation with few descriptive attributes and parameters
and no number of with fiber content, so it is not suitable
by using moisture and fiber content to analysis the
variation of texture for vegetable soybean.
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