調理科学
Online ISSN : 2186-5795
Print ISSN : 0910-5360
野菜の官能特性の評価
杉山 法子鈴野 弘子三好 恵真子澤山 茂川端 晶子
著者情報
ジャーナル フリー

1993 年 26 巻 4 号 p. 315-326

詳細
抄録

The purpose of this study is to make the sensory attribute clear by image test and sensory evaluaiont of various vegetables.
The results are as follows:
1) The subjects of the image test consisted of 90 students, i. e.,30 males and 60 females. In the answers to the question on the cooking, many vegetables were imagined in combination of meats or other vegetables. Vitamin showed the highest rating in the image on health and nutrition, followed by dietary fiber, low energy and mineral in order. The changes in the preference attribute by boiling were observed on texture, flavour and taste. When the hedonic scale for each vagetable was classified into three groups of like, neither like nor dislike, and dislike, almost subjects answered “like” for each vegetable.
2) As a result of the evaluation of 13 the items by color, flavour, texture and taste according to the semantic differential methad, boiled vegetables were given higher rating than fresh vegetables for softness. After a factor analysis for fresh vegetables, it was determined that the first factor was taste, the second factor was color and the third factor was texture. From a factor analysis for boiled vegetable, it was found that the first factor was texture, the second factor was flavour and the third factor was color.

著者関連情報
© 一般社団法人日本調理科学会
前の記事 次の記事
feedback
Top