COLOR, TEXTURE AND SENSORY EVALUATION OF SELECTED HYBRIDS OF POPPED POPCORN

Autor:	Joseph A. Maga, Donkeun Park
Rok vydání:	2001
Předmět:	Color texture Horticulture biology Safety Risk Reliability and Quality biology.organism_classification Texture (geology) Aroma Food Science Mathematics Hybrid
Zdroj:	Journal of Food Quality. 24:563-574
ISSN:	1745-4557 0146-9428
DOI:	10.1111/j.1745-4557.2001.tb00631.x
Popis:	Hot air popped kernels of six selected popcorn hybrids were evaluated by 74 subjects for Hunter color values, texture maximum force (g) and total area (g s), and ranking tests on popped kernel shape, color, aroma, taste and texture. Panel preference for butterfly and mushroom popped kernel shapes were not significantly different from each other (p = 0.20). However, yellow popcorn color was significantly preferred to white by panelists (p = 0.00025). Hunter b value (yellowness) was the most important color determinant among Hunter values. Aroma preference for the yellow popcorn hybrids was higher than that of white hybrids (p = 0.0003). Panel texture preference was related to texture maximum force (r = 0.85). La texture du pop-corn eclate influe sur la preference gustative. La preference des consommateurs est influencee par la couleur des grains eclates et non par leur forme.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f9bdc1c7bf13af41451dead94c7b25da https://doi.org/10.1111/j.1745-4557.2001.tb00631.x Zobrazit plný text záznamu