摘要
采用质构分析与感官评定相结合的方法研究了不同淀粉对微波蛋糕品质的影响。结果表明,TPA的硬度指标和感官评分呈极显著负相关（p〈0.01）,当指标值在200~300g之间时,感官评定分值均在9分以上;粘着性和凝聚性指标与感官评分呈显著正相关（p〈0.05）,当凝聚性值大于0.77,弹性值高于0.87时感官评定分值均8分以上;当粘着性值小于-20时,蛋糕粘牙,感官不可接受。不同种类和添加量的淀粉实验表明,当蜡质玉米淀粉的添加量为1.5%时,微波蛋糕的凝聚性可达0.793,硬度可降至296.55g,明显改善其内部组织结构,提高其柔软性;当加入2%的蜡质玉米淀粉时,蛋糕重量损失最小。籼米淀粉对微波蛋糕品质没有显著影响。
The effect of different starches on cake quality baked with microwave were studied by texture analysis and sensory evaluation. The results showed that the negative correlation of hardness of TPA parameter and the sensory score was significant（p0.01）. If the value of hardness was among 200~300g,the sensory evaluation scores could reach more that 9 points. On the contrary,the value of adhesion and cohesion parameters was positively related to the sensory score（p0.05）. Scores of sensory evaluation were 8 points or more when the value of cohesionwas greater than 0.77,elasticity value higher than 0.87,respectively. It was also indicated that the cake was too stick to be accepted when the value of adhesive was less than-20. The properties of cake were affected by the addition of different kinds of starch. Adding 1.5%（w/w wheat flour） waxy corn starch could make the cohesiveness value was up to 0.793 and the hardness value was reduced to 296.55g. It also improved the texture,making it softer. When adding 2% waxy corn starch,the weight loss was dramatically least. And no significant improvement was detected when indica rice starch was added.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第8期96-100,104,共6页
Science and Technology of Food Industry
基金
"十二五"国家科技支撑项目(2012BAD37B06)
中山市食品科学与技术国家重点实验室咀香园分实验室专项(201203)
关键词
淀粉
微波加热
蛋糕
质构特性
感官品质
starch
microwave heating
cake
textural property
sensory characteristics
