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Level: Beginner
【Presenter】
Yuka Higuchi, Research and Development Department, Unitech Foods Co., Ltd.
[Co-presenter]
Momoko Asano, R & D Department, Unitech Foods Co., Ltd.
[Announcement summary]
Texture is one of the important factors for the deliciousness of food. In a gelling agent that imparts the texture of gelled foods such as jelly and pudding, various texture designs are made possible by adjusting the types of high molecular weight polysaccharides and their blending ratios. Sensory evaluation is important in order to develop and propose gelling agents that meet the needs and trends of manufacturers. However, since there are individual differences in how textures are perceived, if evaluation terms are set subjectively, there is a possibility that appropriate terms will not be selected and the person in charge will be strongly biased. In addition, the evaluation criteria depend on the individual, and there is a risk that the recognition of the characteristics of the gelling agent may differ. In this study, evaluation terms were objectively selected using multiple correspondence analysis, and evaluation criteria were standardized. Furthermore, by performing multivariate analysis (principal component analysis, cluster analysis) on the results of sensory evaluation, the texture characteristics of the gelling agent could be relatively positioned and visually shared by texture mapping.
[Presenter Profile]
We have a lineup of hydrocolloids such as pectin, natural food materials, and functional materials from overseas material manufacturers, and conduct research and development at Unitech Foods Co., Ltd., which provides domestic food manufacturers with utilization know-how. Engaged in product development and creation of core technologies from data analysis utilizing statistical analysis.
