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低钠盐多味花生的质构特性与感官评价相关性分析 被引量:6

Textural properties and sensory evaluation correlation analysis of low sodium salt multi-flavored peanut
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摘要 采用物性测定仪对低钠盐多味花生进行压力测试和TPA测试,选取硬度、酥脆性、咀嚼性、压力面积4个指标结合感官评定,分别分析在调整低钠盐多味花生的油炸时间、油炸温度、白糖面粉比例三个因素下指标间的相关性。结果表明:在不同工艺下,样品的硬度、酥脆性、咀嚼性、压力面积都存在一定的相关性。调整油炸时间时,硬度与口感评分呈极显著相关性(P<0.01),酥脆性、咀嚼性与口感评分呈显著相关性(P<0.05)。调整油炸温度时,酥脆性与口感评定呈显著相关性(P<0.05)。调整白糖面粉比例时,硬度、咀嚼性与口感评分呈显著相关性(P<0.05)。 The stress test and texture profile analysis ( TPA) of the low sodium salt multi-flavored peanut were tested by the Texture Analyzer , correlation of relevant indicators:hardness fracturability ,cherriness and pressure area were analyzed by adjusting the frying time , frying temperature and the sugar/flour ratio.The result shows , there are some correlations among the hardness , fracturability , chewiness and pressure area of the sample under different process.Hardness was significantly correlated to the mouthfeel score of the sample in adjusting the frying time ( P〈0 .01 ) .Fracturability showed a significant correlation to the mouthfeel score of the sample in adjusting the frying temperature (P〈0.05).Hardness and chewiness showed a significant correlation to the mouthfeel score of the sample in adjusting the sugar/flour ratio (P〈0.05).
出处 《武汉轻工大学学报》 CAS 2014年第2期8-12,25,共6页 Journal of Wuhan Polytechnic University
基金 武汉市科技局2012年高新技术产业发展行动计划现代农业专项(产业创新服务平台 201220837307)
关键词 质构特性 相关性分析 低钠盐多味花生 textural properties correlation analysis low sodium salt multi-flavored peanut
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