Research Article
Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters
Table 8
Eigenvalues for principal components for all the parameters of fried fritters.
| Mark | Properties | PC1 | PC2 | PC3 | PC4 |
| A | Moisture | | | | | B | Fat | | | | | C | Volume | | | | | D | Odor | | | | | E | Color | | | | | F | Texture | | | | | G | Palatability | | | | | H | Hardness | | | | | I | Fracturability | | | | | J | Adhesiveness | | | | | K | Springiness | | | | | L | Cohesiveness | | | | | M | Gumminess | | | | | N | Chewiness | | | | | O | Resilience | | | | |
|
|