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http://dx.doi.org/10.5762/KAIS.2020.21.7.292

Sensory Characteristics of Noodles by Descriptive Analysis  

Son, Eun-Shim (BNF Solution Co., Ltd.)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.21, no.7, 2020 , pp. 292-302 More about this Journal
Abstract
The purpose of this study was to investigate the sensory characteristics of 11 noodles from four countries by descriptive analysis and consumer acceptance test. Noodle types were udon, pasta, kalguksu, and plain noodles. Fourteen sensory descriptors were developed to evaluate the sensory characteristics of the noodles. The sensory characteristics of the noodles were sweetness, saltiness, springiness, hardness, chewiness, milk flavor, yeasty odor, milk powder flavor, loose particles, and so on. PCA conducted to visually summarize the sensory characteristics of noodles by consumer preference test revealed that 77.1% of the variance was positively defined by sweet, springiness, cohesiveness, chewiness, and moisture and was negatively defined by hardness, color, and floury taste. Yk_udng_KR, thin_KR showed high scores for attributes of springiness and cohesiveness. Overall consumer acceptance was surveyed. Udng_KR scored the highest for attributes such as gusu. Udng_KR showed the highest springiness and high moisture, taste acceptance, and overall acceptance. Note: Please confirm this word.
Keywords
Noodles; Descriptive Analysis; Consumer Acceptance Test; PCA; Sensory Characteristics;
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Times Cited By KSCI : 4  (Citation Analysis)
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