米饭适口性仪器评价模型的建立

本研究依据国家标准GB1354-2009制米,依据国家标准GB/T15682-2008中大量样本制作米饭样本,依据GB/T15682-2008中评分方法一所述的评价方法对米饭进行总体评分,目的是通过质构仪测定的参数预测感官评价分数。研究选择了不同地区的粳米样本60份,籼米样品60份。以米饭适口性指标的客观质构特性为自变量,以依据米饭国家标准获得主观的感官评定分数为因变量,采用偏最小二乘法建立质构仪测定值和感官评价分数之间线性模型。不同的大米的总体感官评价分数及质构参数具有显著性差异。同一种大米的质构参数与感官评价分数之间线性相关。获得的模型回归方程为拟合度最低为95.86%,通过质构仪测得的参数能够准确的预测米饭的感官评价分数。

Development of a Prediction Model for Evaluation of Palatability of Cooked Rice

To predict the sensory evaluation scores based on the parameters determined by a texture analyzer, the raw rice samples were prepared according to the national standard GB1354-2009, and the cooked rice samples were prepared in large amounts and evaluated according to GB/T15682-2008. In this study, 60 lots of Japonica rice (round-grained) samples and 60 lots of Indian rice (long-grained) samples were collected from different regions. The palatability of cooked rice as an objective quality index was used as the independent variable, the subjective sensory evaluation score was obtained according to the national standard GB/T15682-2008 as the dependent variable, to establish a linear model between the textural parameters and the sensory evaluation score of the same rice by the partial least squares method. There were significant differences among the different rice samples in the overall sensory evaluation scores and textural parameters. But a linear correlation between the textural parameters and the sensory evaluation scores was found for the same rice. The equation for the obtained linear regression model has a minimum fitting degree of 95.86%. Therefore, the measurements of textural parameters using the texture analyzer allow an accurate prediction of the sensory evaluation scores of cooked rice samples.