Identification of Key Textural Attributes of Fluid and Semi‐Solid Foods Using Regression Analysis
作者： JOZEF L. KOKINI , MARGARET POOLE , PHILLIP MASON , SUSAN MILLER , ELIZABETH F. STIER
DOI: 10.1111/J.1365-2621.1984.TB13666.X
关键词: Semi solid 、 Statistics 、 Identification (information) 、 Variables 、 Regression analysis 、 Regression 、 Mathematics
摘要: Regression analysis was used to identify key attributes from 15 textural terms generated by a panel for 27 fluid and semi-solid commercial foods. A search using single independent variables showed that “thick” gave the best average R2 with value of 0.548; two “soft” 0.748; three “slippery”, “thick,” highest values 0.803. The final equations provided set regression parameters which can be predict twelve scores obtained “thick”, “soft”, “slippery”.
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