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首页> 外文期刊>The Kasetsart Journal >Effect of Coating on Doughnut Cake Preference using R-index
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Effect of Coating on Doughnut Cake Preference using R-index

机译：涂层对R指数对甜甜圈蛋糕偏好的影响

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摘要

Signal detection has been used to explain the underlying basis of difference testing from control and produces accurate different values on consumer acceptance. The number of samples presented in signal detection rating test was much lower than that of the instrumental method of limit test, which would require less time and cost for preparation by the experimenter. Signal detection on the preference of coated doughnut cake with different coatings from blend polymer between chitosan (CH) and methylcellulose (MC) at different ratios of CH: MC (1.00:0.00, 0.00:1.00, 0.75:1.25, 1.00:1.00 and 1.25:0.75) were conducted by R-index method. Instrumental measurement on coated doughnut cake were also determined. Results showed that the instrumental method was highly correlated with R-index method. Coating solution of CH:MC at 1.00:0.00 and 1.25:0.75 showed the difference of instrumental measurement on brownish color, odor, hardness and oil content higher than that of the control. The optimum coatings at CH:MC of 0.00:1.00 (MC) and 0.75:1.25 (CM1) significantly reduced oil uptake without any effect on overall liking.
机译：信号检测已被用来解释与对照进行差异测试的基础，并在消费者接受时产生准确的不同值。信号检测等级测试中显示的样本数量远少于极限测试的仪器方法，这将减少实验人员准备样品所需的时间和成本。在壳聚糖（CH）和甲基纤维素（MC）之间以不同的CH：MC（1.00：0.00、0.00：1.00、0.75：1.25、1.00：1.00和1.25的比例）从混合聚合物中选择不同涂层的甜甜圈蛋糕的信号检测：0.75）通过R-index方法进行。还确定了对涂覆的甜甜圈蛋糕的仪器测量。结果表明，仪器方法与R-index方法高度相关。 CH：MC的1.00：0.00和1.25：0.75的涂布液显示仪器测量的褐色，气味，硬度和油含量的差异高于对照。 CH：MC的最佳涂层为0.00：1.00（MC）和0.75：1.25（CM1），可显着降低吸油量，而不会对总体喜好产生任何影响。

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