Correlation between Texture and Sensory Evaluation of Bean Products

The correlations between texture and sensory qualities of bean products were studied by the texture analyzer and sensory evaluation method.The results showed that the best test parameters were P/50 for probe,1.0mm/s for testing speed and 50% for compression degree.For Tofu with different coagulants,chewiness and resilience tested by texture analyzer were correlated with toughness and acceptability determined by sensory evaluation method,respectively.For Tofu with different additives,resilience,springiness and adhesiveness tested by texture analyzer were correlated with structure,toughness and acceptability determined by sensory evaluation method,respectively.For Tofu with different water content,adhesiveness and chewiness tested by texture analyzer were correlated with acceptability and structure,toughness determined by sensory evaluation method.For bean products processed with different methods,springiness tested by texture analyzer was correlated with structure determined by sensory evaluation method.