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Relation between preference scores and objective and subjective quality measurements of canned corn and peas



Relation between preference scores and objective and subjective quality measurements of canned corn and peas



Food Technol 17(7): 97-99



Flavor preference scores for corn were related to maturity factors measured by trained-panel scores for tenderness, maturity, shear resistance, percent moisture, soluble solids of kernels and USDA maturity socres. Sweetness and flavor intensity were correlated with flavor preference. Multiple regression analysis indicated flavor intensity and maturity were the only significant factors affecting preference. Flavor preference of peas was correlated with those factors reflecting sweetness as measured by trained panel and physiochemical tests. USDA scores for absence of defects, character and total scores correlated with flavor preference (these correlations were not as high). Multiple regression analysis showed that sweetness of juice, was the most important factor affecting flavor preference.

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