关键词: 豆沙, 质地, 感官评价, 仪器测试, 回归分析

Abstract: Puncture test, shear test and texture profile analysis (TPA) were carried out on a texture analyzer to investigate texture characteristics of red bean paste, various texture parameters were analyzed for their correlations, and the relationship between the sensory evaluation and instrumentally determined texture parameters of red bean paste were explored and modeled with multiple linear regression. Except springiness and cohesiveness, other determined TPA parameters such as hardness, adhesiveness and shearing force had good correlations with sensory evaluation. A combination of puncture test, shear test and TPA analysis could predict all other sensory indicators except sensory adhesiveness and their prediction models were all highly significant.

Key words: red bean paste, texture, sensory evaluation, instrumental test, regression analysis