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

Table 1

The sensory evaluation criteria of fried fritters.

Attribute	Criteria
Color	Color and brightness	10
	Gold	8~10
	Light yellow or brown	4~8
	Gray or dark brown	1~4
Odor	Aroma and taste	10
	Strong aroma of deep fried and no smell	8~10
	Strong aroma of deep fried and slightly alkaline or sour taste	4~8
	Heavier slightly alkaline or sour taste	1~4
Palatability	The extent of tenacity and crisp and chewiness	10
	Crisp and refreshing, moderately tenacious, and easy to chew	8~10
	Too soft, too hard, or difficult to chew	1~4
	Middle	4~8
Texture	Pore size and uniformity	10
	Large and uniform pore	8~10
	Large pore but general uniformity	4~8
	Small pore and poor uniformity	1~4