Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters

Table 5

The correlation between sensory evaluation and physicochemical indexes.

		Odor	Color	Texture	Palatability
Moisture	Correlation			0.251	0.243
	Sig	0.143	0.717	0.227	0.243
Fat	Correlation	0.125	0.121
	Sig	0.551	0.565	0.012	0.000
Volume	Correlation	0.210	0.299
	Sig	0.315	0.146	0.000	0.027

indicates statistical significance and indicates statistical significance .