Relationship between Sensory Evaluation and Tensipresser Analysis of Reimen (Korean Noodle)

Abstract

Relationships between the items of sensory evaluation and the items of texture analyzing by tensipresser in reimen (Korean noodle) were investigated. As the results, we found the quadratic function relationships between some items. Two principal component factors were identified by factor analysis with the items of tensipresser analysis. The lst factor was regarded as the factor of quality, because the factor has high correlation coefficients with the items of ratio of deformation stress (100% deformation stress/50% deformation stress), pliability, breaking stress, 100% deformation stress and breaking strain. The 2nd factor was regarded as the factor of intensity, because the factor has high correlation coeflicients with the items of 50% deformation stress, thickness, 100% deformation energy and breaking energy. Using these factors, the noodle thickness, amount of starch combined, screw revolution rate of extrusion were able to distinguish. Applying multiple quadratic equation of y=b+a1x1+a2x2+a3x1²+a4x1x2+a5x2², the 2 items of tensipresser analysis having high correlation coefficients to the each factors, or the 2 factors themselves as independent variables(x1, x2), and the attribute of sensory evaluation as dependent variables (y), gave higher multiple correlation coefficients than the single correlation coefficients. Demonstration of 3 dimensional curve surfaces that were brought from multiple quadratic equations, led to the consequence that the relationships between quality factor and intensity factor to the sensory evaluation attribute were just inverse relationships in relation to the thickness of noodle. Namely, in case the thin noodle extruded through the die whose hole diameter is 1.1 mm had an optimum with the quality factor, and was preferred an harder and moderately springy texture, but the thick noodle extruded through the die whose hole diameter is 1.5 mm had an optimum in the intensity factor, and was liked a more springy and moderately hard texture.