Tp ch Khoa hc Trng i hc Cn Th Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 52-58

XY DNG GIN S THCH S DNG PHNG PHP FLASH PROFILE

TRONG NH GI CHT LNG YAOURT TRI CY NHIT I

Dng Th Phng Lin1, Nguyn Trn Thy i2 v Nguyn Th Thu Thy1

1
Khoa Nng nghip & Sinh hc ng dng, Trng i hc Cn Th
2
Sinh vin ngnh Cng ngh Thc phm, Trng i hc Cn Th

Thng tin chung:
Ngy nhn: 28/03/2013
Ngy chp nhn: 30/10/2013
Title:
Preference mapping using
flash profile method for
evaluation of the tropical
fruit yogurt
T kha:
Phng php flash profile,
phng php th th hiu, jackfruit, mango, papaya or pineapple jams were of good sensory quality
cht lng cm quan, yaourt and got high acceptibility from the consumers.
tri cy, gin s thch sn
phm
Keywords:
Flash profile, preference test,
sensory quality, fruit yoghurt,
preference map
ABSTRACT
Flash profile is a quick sensory profiling technique designed to meet
industrial needs. It is based on the combination of free choice profiling
and a comparative evaluation of the whole product set. This research
applied the flash profile method associated with investigating of consumer
tastes to build the preference map for tropical fruit yogurt products.
Yogurts enriched with jams of ten tropical fruits, namely pineapple,
jackfruit, mango, papaya, red flesh dragon, palm, orange, grapefruit,
longan and sim were analyzed using the flash profile method. Besides,
products were compared for the consumer liking according to the scoring
method using the hedonic scale. Based on the combination of above results
the preference map of products was developed. Yogurts added with
TM TT
Flash profile l mt k thut m hnh ha nhanh chng c tnh cm quan
c thit k p ng nhu cu cng nghip. Phng php da trn s
kt hp ca cch la chn t do v nh gi so snh thit lp cho ton b
sn phm. Phn nghin cu p dng phng php flash profile kt hp vi
iu tra th hiu ngi tiu dng xy dng gin s thch cho cc sn
phm yaourt tri cy nhit i. Yaourt vi mi loi mt tri cy: khm,
mt, xoi, u , thanh long rut , tht lt, cam, bi, nhn v sim c
phn tch cht lng cm quan theo phng php flash profile. ng thi,
sn phm c so snh th hiu ngi tiu dng theo phng php cho
im s dng thang im a thch. T cc kt qu nhn c xy dng
gin s thch cho sn phm. Yaourt tri cy c cht lng cm quan tt
v c a s ngi tiu dng chp nhn khi s dng cc loi mt: mt,
xoi, u hoc khm.

1 T VN yaourt d tiu ha v ngon ming hn so vi sa

(Nur Hossain et al., 2012). Yaourt l sn phm
Yaourt l sn phm rt ph bin trn ton th
c hnh thnh t qu trnh ln men sa vi ging
gii (Munzur et al., 2004; Mansour et al., 1994).
vi khun bao gm hn hp ca Streptococcus
Ging nh sa, yaourt c bit nh mt thc
subsp. thermophilus v Lactobacillus delbrueckii
phm ngon, c gi tr dinh dng v dc tnh cao
subsp. bulgaricus. C hai loi yaourt chnh, yaourt
(Perdigon et al., 2002). Do hm lng lactose thp,

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Tp ch Khoa hc Trng i hc Cn Th Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 52-58
c nhanh (set yoghurt) v yaourt khuy (stirred
yoghurt). Trong sn phm yaourt khuy (yaourt tri
cy), gel acid hnh thnh do qu trnh trong bn
ln men ln tip theo l qu trnh khuy, sn phm
sau khuy thng c bm qua li to cho sn
phm kt cu mn v nht (Tamime v Robinson,
1999). Yaourt tri cy c a chung hn v gi
tr dinh dng, kh nng tiu ha v c tnh dc
l khi so snh vi sa nguyn liu lm ra n. Ch
bin yaourt tri cy c nghin cu bi cc
nh khoa hc nhiu ni trn th gii (Desai et al.,
1994; Shukla et al., 1987). Anh, 90% sn lng
yaourt tiu th l yaourt tri cy v yaourt b sung
mi (Tamime v Robinson, 1999). Nhiu loi tri
cy c s dng lm yaourt tri cy trong cc
nghin cu nh du, chui, xoi, m, to,... (Nuzat
et al., 2003; Julien and Jean-Marc, 2004). Tuy
nhin vic phn tch cht lng cm quan v so
snh th hiu ngi tiu dng i vi cc sn phm
yaourt tri cy b sung cc loi tri cy khc nhau
cha c ch trng.
Sieffermann (2000, 2002) ngh kt hp
phng php m t t do vi phng thc nh gi
so snh l sn phm thnh mt k thut c tn l
Flash profile. Flash profile l phng php c
xy dng p ng nhu cu ca ngnh cng
nghip thc phm. Phng php ny c th dng
iu tra cc c tnh ca cc sn phm sn c
trn th trng hoc nh gi tc ng ca mt
cng thc mi, cng ngh mi hay bao b mi n
cht lng sn phm. Bn cnh n c th d
on s thch ca ngi tiu dng khi tung ra mt
sn phm mi no . Thc cht ca phng php
flash profile l m t v nh lng cm quan khc
bit gia cc sn phm (Julien and Jean-Marc,
2004). Phng php flash profile c s dng
trong phn nghin cu ny phn tch cht lng
cm quan v so snh th hiu ngi tiu dng ca
cc sn phm yaourt b sung vi 10 loi mt tri
cy nhit i ph bin, t xy dng gin s
thch cho cc sn phm.
2 VT LIU V PHNG PHP
2.1 Chun b nguyn liu
Nguyn liu sa s dng lm yaourt bao gm:
sa b ti Long Thnh, sa bt t bo Obilac v
sa bt nguyn kem C gi H Lan. Hn hp sa
ti, sa bt nguyn kem v sa bt t bo c
phi ch chun ha t hm lng cht kh tng
s l 17%, trong hm lng cht bo t 3%
(Tamime v Robinson, 1999).
Ging vi khun lactic s dng (starter culture)
t cng ty Delvo Yog (H Lan), bao gm
h Streptococcus thermophilus & Lactobacillus
delbrueckii subbsp. Bulgaricus.
Mt ng tri cy (c Brix 50-55%) cc
loi: khm, mt, thanh long rut , nhn v sim l
cc sn phm ti B mn Cng ngh thc phm,
Khoa Nng nghip & SHD, Trng i hc
Cn Th. Mt ng tri cy cc loi: xoi, u ,
tht lt, bi v cam c mua ti siu th Big C
Cn Th.
2.2 Phng php th nghim
2.2.1 Qui trnh ch bin yaourt tri cy
Sa ti gia nhit ln khong 70oC. Nc un
si ngui xung 70-75oC, phi trn sa bt C
gi H Lan v sa bt Obilac, khuy sa bt tan
trong nc n khi hn hp khng cn vn cc.
Chun ha cc thnh phn t hm lng cht
kh tng s l 17% trong cht bo l 3%. Dch
sa c lm ngui n 40-42oC, thm vo dch
sa 0,35% gelatin v ln men nhit 40-42oC
(Tamime v Robinson, 1999) vi t l stater culture
( c hot ha trong dch sa 10 pht nhit
40-42oC) 0,006% (Bi Th Qunh Hoa et al.,
2012). Trong qu trnh ln men theo di hm lng
acid lactic sinh ra theo thi gian, n khi t
acid 0,9%. Khi yaourt c lm lnh n nhit
20oC (Tamime v Robinson, 1999). Dch ln men
c khuy v b sung mt tri cy vi t l 14%
khi lng (Bi Th Qunh Hoa et al., 2012). Hn
hp c rt vo hp nha tit trng v bo qun
lnh 4oC (Tamime v Robinson, 1999).
2.2.2 B tr th nghim
Nhn t kho st l loi mt tri cy b sung,
gm mt khm, mt bi, mt xoi, mt cam, mt
sim, mt tht lt, mt mt, mt thanh long, mt
nhn v mt u .
Ch tiu theo di: Cht lng cm quan ca cc
loi yaourt tri cy v th hiu ngi tiu dng i
vi sn phm.
2.2.3 nh gi cm quan sn phm
Cht lng cm quan ca sn phm c phn
tch bi hi ng cm quan chuyn mn gm 10
thnh vin c hun luyn nh gi theo
phng php flash profile.
Hi ng cm quan chuyn mn gm 10 thnh
vin c chuyn mn v cng ngh thc phm v
c tham gia 3 bui hun luyn v php th m t
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Tp ch Khoa hc Trng i hc Cn Th Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 52-58

cm quan sn phm yaourt tri cy trc khi tham Bng 1: Danh mc v tn sut xut hin ca
gia nh gi sn phm 1 thng. Cc thnh vin cc thuc tnh cm quan ca yaourt
c la chn da vo s nhit tnh v kh nng tri cy
nh gi trong qu trnh hun luyn. Ch tiu cm quan Cc thuc tnh Tn sut
Phng php flash profile c tin hnh qua 4 Chua 10
bc. u tin, cc thnh vin c yu cu nu ra Ngt 9
cc thuc tnh cm quan m t cho sn phm ng 1
V
sau khi nh gi s b cc mu. Bc hai, tt c Cht 2
cc thuc tnh sau c gp li trong mt danh L 3
sch v c cng khai cho mi thnh vin. Bc Ha hp 5
th ba, cc thnh vin c yu cu c qua danh ng nht 5
sch ca cc thuc tnh va c tng hp v cp Tch nc 2
Trng thi
nht vo danh mc thuc tnh ca ring mnh nu c st 7
cn thit. Bc cui cng l cc thnh vin tin Mn 9
hnh nh gi cc mu theo phng php xp th Tri cy 7
t tng thuc tnh cho tt c cc mu (Nguyn Mi Sa chua 7
Hong Dng v Valentin, 2012). Bn cnh , cc Sa 1
thnh vin trong hi ng cng c yu cu xp Hng 2
th t cc mu theo cht lng tng th. Mu Vng 1
Th hiu ngi tiu dng i vi sn phm Trng sa 2
c iu tra trn 100 sinh vin ca Trng i Kt qu t Bng 1 lit k hon ton y
hc Cn Th (phng php u tin yu cu s cc thuc tnh cm quan ca yaourt tri cy. S liu
lng thnh vin ti thiu l 75). Ngi tiu dng tn sut xut hin cc thuc tnh cho thy cc thuc
c yu cu th cc sn phm v chm im theo tnh cm quan c quan tm ch yu i vi sn
thang im s thch (Hedonic). phm yaourt tri cy gm v chua, ngt, ha hp,
2.2.4 X l s liu trng thi ng nht, mn v c st, mi tri cy
v mi sa chua. y cng chnh l nhng thuc
S liu t kt qu nh gi cm quan ca hi
tnh quan trng quyt nh n cht lng ca sn
ng chuyn mn theo phng php flash profile
phm yaourt tri cy. Bn cnh , mu sc ca
c x l phn tch thnh phn chnh (PCA) bng
sn phm t c quan tm hn, s hi ha v mu
chng trnh R2.15.1. im nh gi th hiu ca
sc sn phm ph thuc phn ln vo loi mt tri
ngi tiu dng c x l thng k ANOVA
cy b sung, do kh c th a ra thuc tnh c
bng chng trnh STATGRAPHICS Centurion
th nh gi. Nh vy vic phn tch kt qu
XVI.I. th c xy dng bng phn mm
nh gi ca cc cm quan vin theo cc thuc tnh
Microsoft Excel 2007.
trn l hon ton thch hp.
3 KT QU V THO LUN 3.1.2 nh gi mc ng thun ca hi
3.1 Phn tch thuc tnh cm quan ca ng cm quan
sn phm
Ngoi vic a ra cc thuc tnh y phn
3.1.1 Tng hp cc thuc tnh cm quan ca nh cht lng sn phm, tnh ng thun ca cc
yaourt tri cy cm quan vin trong qu trnh nh gi cng l mt
Cc thuc tnh cm quan ca sn phm c yu t nh hng n kt qu phn tch thuc tnh
cc thnh vin trong hi ng cm quan thit lp cm quan cho sn phm. Phng php phn tch
theo phng php flash profile c tm tt trong thnh phn chnh PCA v tnh ng thun ca cc
Bng 1. cm quan vin c th hin trn th Hnh 1.

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Tp ch Khoa hc Trng i hc Cn Th Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 52-58

Khi quan st theo trc thnh phn chnh th hai
trn th Hnh 1, c th thy cm quan vin th 8
c kt qu nh gi khc bit so vi cc cm quan
vin cn li, tuy nhin s khc bit ny khng qu
nhiu. Bn cnh , nu so snh theo trc thnh
phn chnh th nht th 10 cm quan vin c mc
nh gi tng ng nhau. Trc thnh phn
chnh th nht c ngha hn so vi trc thnh
phn chnh th hai. Do , kt qu mc ng
thun ca cc cm quan vin trong hi ng cm
quan c th chp nhn c, v kt qu nh gi
ca hi ng c th s dng phn tch cc thuc
tnh cm quan cho sn phm yaourt tri cy.

Hnh 1: th th hin s sai bit trong nh gi gia cc cm quan vin

Vi Exp: Cm quan vin chuyn mn t 1-10
3.1.3 Phn tch thuc tnh cm quan ca sn
phm yaourt tri cy
Kt qu xp th t cc thuc tnh ca yaourt
tri cy do hi ng cm quan chuyn mn nh
gi c x l theo phng php phn tch thnh
phn chnh v c minh ha trn th Hnh 2.

Hnh 2: Biu th hin s tng quan gia cc thuc tnh cm quan

v cht lng sn phm yaourt tri cy

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Tp ch Khoa hc Trng i hc Cn Th Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 52-58
So snh v tr ca cc thuc tnh cm quan trn
Hnh 2 theo thnh phn chnh th nht c th thy
cc thuc tnh cm quan ca sn phm c phn
tn thnh 3 vng. Vng 1 bao gm cc thuc tnh
mu hng, trng thi mn, v ngt, v ha hp, mi
sa. Vng 2 bao gm cc thuc tnh mu trng sa,
v ng, trng thi ng nht, trng thi c st,
mi sa chua, trng thi tch nc v mi tri cy.
Vng 3 bao gm cc thuc tnh v chua, v l v
mu vng. S phn chia thnh 3 vng ny to nn
cc cp thuc tnh i khng nh v chua v v
ngt, mi tri cy v mi sa, v ha hp v v l,
trng thi mn v trng thi tch nc, mu vng v
Hnh 3: S tng quan gia cc thuc tnh cm quan vi cc sn phm yaourt tri cy
Quan st Hnh 3 cho thy vi v tr trn th
ca 10 loi yaourt tri cy c th chia thnh thnh 3
nhm. Nhm 1 bao gm yaourt b sung mt bi,
mt cam, mt nhn v mt tht lt. Nhm 2 bao
gm yaourt b sung mt thanh long v mt sim.
Nhm 3 bao gm yaourt b sung mt mt, mt
xoi, mt khm v mt u .
Nhm 1 c v tr gn cc thuc tnh nh mu
vng, v chua, v l, trng thi tch nc. Cc c
tnh ny khng th hin cht lng cao cho sn
phm. Cc sn phm trong nhm 2 c cc thuc
tnh nh mu hng (i vi thanh long rut ), v
ng, trng thi ng nht (cho mt thanh long) v
tch nc (cho mt sim), mi tri cy kt hp vi
mi sa chua. Mt s thuc tnh trn th hin cht
mu trng. Chnh nhng cp thuc tnh i khng
ny to nn s khc bit v cht lng cm quan
sn phm yaourt tri cy. V tr ca nhng cp
thuc tnh theo thnh phn chnh th nht cho thy
cc thuc tnh nhm th 3 nm xa nht so vi
thuc tnh cht lng tng th hn so vi cc thuc
tnh thuc nhm th 2 v nhm th 1. Chng t
vic iu chnh cc thuc tnh cc nhm vi t l
hp l s ci thin c cht lng yaourt. Kt qu
phn tch thnh phn chnh cc thuc tnh cm
quan tng ng vi tng sn phm c minh ha
trn th Hnh 3.
lng tt nhng cng tn ti mt s thuc tnh
khc lm gim cht lng sn phm. Cc sn phm
thuc nhm 2 c cht lng ci thin hn so vi
cc sn phm thuc nhm 1. Cc sn phm thuc
nhm 3 c v tr gn vi cc thuc tnh nh v ngt,
v ha hp, trng thi mn, v gn vi cht lng
tng th. Do , cc sn phm nhm ny c
khuynh hng to cht lng tt cho sn phm so
vi cc sn phm thuc nhm 1 v 2. Da trn kt
qu phn tch cc thuc tnh sn phm t hi ng
cm quan cho thy nhm yaourt b sung cc loi
mt mt, xoi, u , khm c u th v cht lng
hn cc loi cn li do c ta trn trc thnh
phn chnh th nht gn thuc tnh cht lng tng
th cng nh cc thuc tnh th hin cht lng tt
cho sn phm.
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Tp ch Khoa hc Trng i hc Cn Th Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 52-58

3.2 So snh th hiu ngi tiu dng Kt qu t Bng 2 cho thy c s khc bit r
nh gi th hiu trn 100 ngi tiu dng bng rt v mc a thch gia cc sn phm yaourt
phng php cho im theo thang im a thch tri cy khi b sung cc loi mt khc nhau. Yaourt
(Hedonic). Kt qu thng k im a thch ca cc b sung mt bi, mt tht lt km c a thch
mu c cho trong Bng 2. nht. Cc loi yaourt b sung mt cam, mt thanh
long, mt nhn v mt sim c im a thch mc
Bng 2: Kt qu thng k im a thch trung
trung bnh v khng khc bit nhau. Yaourt b
bnh ca sn phm yaourt tri cy
sung mt mt, mt xoi, mt khm v mt u
Loi yaourt tri cy im a thch c ngi tiu dng a thch nh gi cao khc
Yaourt b sung mt bi 3,37a bit c ngha so vi cc sn phm lit k
Yaourt b sung mt tht lt 4,48b trc. Kt qu ny cng trng khp vi kt qu
Yaourt b sung mt cam 4,7bc nh gi ca hi ng cm quan chuyn mn
Yaourt b sung mt thanh long 4,9cd phn tch phn trn.
Yaourt b sung mt nhn 5,1cde
Yaourt b sung mt sim 5,3de Kt hp kt qu phn tch cc thuc tnh cm
Yaourt b sung mt xoi 5,9f quan chuyn mn v th hiu ngi tiu dng, xy
Yaourt b sung mt khm 6,2g dng gin s thch cho sn phm trn c s chia
Yaourt b sung mt u 7,0h kt qu nh gi ca ngi tiu dng thnh 9 nhm
Yaourt b sung mt mt 7,8i c khuynh hng a thch gn ging nhau. Gin
Cc ch ci ging nhau biu th s khng khc bit vi s thch sn phm c minh ha trn Hnh 4.
mc ngha 0,05

Hnh 4: Biu s thch ca sn phm

Vi : tn loi yaourt tri cy v 1,2,3,4,5,6,7,8,9 l 9 nhm ngi tiu dng

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Tp ch Khoa hc Trng i hc Cn Th Phn B: Nng nghip, Thy sn v Cng ngh Sinh hc: 28 (2013): 52-58
th Hnh 4 cho thy 9 nhm ngi tiu dng
nh gi khng sai bit nhiu khi so snh theo c
hai trc thnh phn chnh th nht v th hai.
Yaourt c b sung cc loi mt xoi, u ,
khm v mt u c v tr trong vng c kh nng
a thch cao nht (80100%). Sn phm yaourt
c b sung cc loi mt cam, bi, tht lt v
nhn c v tr trong vng c kh nng a thch thp
nht (020%). Kt qu ny hon ton ph hp vi
kt qu thng k Bng 2 v kt qu phn tch
thuc tnh cm quan sn phm.
4 KT LUN
Loi mt b sung nh hng rt ln n cht
lng cm quan yaourt tri cy. Cn s dng loi
mt tri cy mang li cc thuc tnh cho sn phm
nh: to hng v ha hp, c v chua t kt hp
vi v ngt, c mu sc ph hp, trng thi mn v
ng nht. Cc loi mt tri cy nh mt, u ,
khm v xoi b sung vo yaourt to nn cc thuc
tnh tt lm nn cht lng sn phm, ng thi
cng c a s ngi tiu dng a thch.
TI LIU THAM KHO
1. Bi Th Qunh Hoa, L M Hng, Phan Th
Thanh Qu, Dng Th Phng Lin,
Nguyn Th Thu Thy, Nguyn Ph Cng,
L Nguyn Bnh (2012). nh hng ca
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cht lng yaourt tri cy. K yu Hi ngh
Khoa hc Nng nghip CAAB. Nh Xut
bn Nng nghip.
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Utilization of different fruit in the
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