Spectrum Descriptive Sensory Analysis of Dried Bean Curd’s Texture and Panel Performance Analysis

Abstract:

A sensory panel was trained to screen a list of texture attributes to evaluate different dried bean curds by Spectrum descriptive sensory analysis method.Panel performance during training sessions including panel agreement,panelists’ discrimination ability and repeatability was studied by the development of signal to noise ratio and Panel Check software.Furthermore,principal component analysis presented a general overview over how the attributes were structured among the dried bean curds.The results showed that the trained panel performed well and the data was reliable.The major texture attributes of dried bean curds were surface oiliness,cohesiveness,hardness,cohesiveness of mass and number of chewing.