PREDICTING HEDONIC RATINGS OF RAW CARROT TEXTURE BY SENSORY ANALYSIS |
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| Authors: | H. G. SCHUTZ J. D. DAMRELL B. H. LOCKE |
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| Affiliation: | Department of Consumer Sciences, University of California, Davis, Calif., U.S.A. |
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| Abstract: | A trained panel was used to evaluate degrees of flexibility, hardness, chewiness, and juiciness, while an untrained panel indicated hedonic values for texture on a rating scale. A multiple regression analysis showed that 83% of the variation in the hedonic ratings could be accounted for by sensory scores on flexibility, hardness, and chewiness. |
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