摘要
简要介绍质构分析(Texture Profile Analysis)的方法,具体阐述TPA质构参数的含义,并对新鲜湿面进行TPA测试,研究压缩速率、压缩程度及停留时间对测试结果的影响。结果表明,压缩速率对F1及弹性影响显著,对硬度影响极显著,对内聚性、耐咀性及回复性影响不显著。而压缩程度对6个参数影响均为极显著。停留时间对F1、硬度、内聚性、耐咀性及回复性影响不显著,而对弹性影响显著。
Texture profile analysis（TPA） is briefly introduced and the textural parameters derived from TPA test are respectively explained in details. We made TPA test on wet noodle to investigate the influence of compression rate and compression degree on TPA test results. We concluded that deformation degree has extremely significant effect on the six textural parameters involved, while deformation rate has significant effect on F1 and springiness, extremely significant effect on hardness with the exception of none of effect on chewiness, cohesiveness and resilience. In addition, time between two cycles has significant effect on springiness and none of effect on the other textural parameters involved.
出处
《食品科技》
CAS
北大核心
2008年第8期196-199,共4页
Food Science and Technology
关键词
TPA
新鲜湿面
压缩程度
压缩速率
停留时间
TPA （Texture Profile Analysis）
non-fried wet noodle
compression degree
compression rate
timebetween two cycles
