Texture Evaluation of Boiled Zhacai by Fuzzy Mathematic

LI Min; KANG Li; TAN Suo; LONG Yin-qing; HE Yun-chuan

doi:10.13386/j.issn1002-0306.2020.16.008

LI Min, KANG Li, TAN Suo, LONG Yin-qing, HE Yun-chuan. Texture Evaluation of Boiled Zhacai by Fuzzy Mathematic[J]. Science and Technology of Food Industry, 2020, 41(16): 43-46,53. DOI: 10.13386/j.issn1002-0306.2020.16.008

Citation:

Texture Evaluation of Boiled Zhacai by Fuzzy Mathematic

Abstract

Abstract

To study the influence of different boiling time on the textural characteristics of Zhacai,fuzzy mathematics sensory evaluation was conducted. The membership degree were as follows:Brittleness(0.33),chewiness(0.26),hardness(0.23),springiness(0.18). With the increasing of boiling time,the sensory evaluation of membership degree decreased with quality declining. Upon boiling for 0 and 20 min,the membership degrees of Zhacai were all closed to level one,presenting a superior quality. Upon boiling for 40,60 and 80 min,the quality was good. Upon boiling for 100 min,the quality was barely satisfactory.

FullText(HTML)

References (0)

Relative Articles

Supplements (0)

Cited By

Science and Technology of Food Industry

Texture Evaluation of Boiled Zhacai by Fuzzy Mathematic

Abstract

Catalog

Export File

Citation

Format

Content