摘要
为了探究烘烤类澳洲坚果果仁的品质评价指标并建立品质评价体系,本文选取21种不同温度和时间烘烤的澳洲坚果果仁,对其进行了16项品质指标(褐变值、水分、总酚含量、ABTS+自由基清除率、酸价、过氧化值、硬度、破裂力、剪切力和7个感官评价项目)的测定和评价,并运用相关性分析、主成分分析和聚类分析的方法对16项指标进行分析,筛选出烘烤类澳洲坚果果仁品质评价的关键性指标。结果表明,随烘烤温度和时间的增加,澳洲坚果果仁水分、硬度、破裂力、剪切力以及感官评价的硬度均呈下降趋势,而褐变值、酸价、过氧化值、感官评价中的颜色、香气、香甜味、焦苦味、脆度、总体喜好度总体呈上升趋势,总酚含量和ABTS+自由基清除率呈先升高后下降的趋势;16项品质评价指标之间,11对指标之间有显著的相关性(P<0.05),66对指标之间有极显著的相关性(P<0.01),褐变值与感官评价中的颜色、香气、脆度、焦苦味呈极显著的正相关(P<0.01),水分与硬度、破裂力、剪切力呈极显著的正相关(P<0.01),总体喜好度与褐变值、总酚含量、ABTS+自由基清除率呈正相关,与硬度、破裂力、剪切力呈负相关,与感官评价中的颜色、香气、香甜味和脆度呈正相关;主成分分析表明130℃/30 min烘烤的澳洲坚果果仁综合得分最高;结合聚类分析,最终确定水分、褐变值、硬度、ABTS+自由基清除率、酸价和过氧化值6个指标为评价烘烤类澳洲坚果果仁品质的关键性指标。本文的研究结果为烘烤类澳洲坚果果仁的品质评价和研发加工提供了理论基础和科学依据。
To explore the quality evaluation indicators of roasted macadamia nut kernels and establish a quality evaluation system,21 samples of macadamia nuts roasted by different temperature and time duration were selected to determine with 16 quality indicators which included in browning index,moisture,total phenolic content,ABTS+free radical scavenging activity ratio,acid value,peroxide value,hardness,fracture force,shear force and 7 sensory evaluations.These 16 indicators were comprehensively explored by correlation analysis,principal component analysis and cluster analysis to screen the critical indicators of quality evaluation for roasted kernels in macadamia nuts.As indicated by the research findings,with the augment of roasting temperature and time duration,the indicators including moisture,hardness,fracture force,shear force and sensory evaluation of hardness exhibited downturn trends,but the browning index,acid value,peroxide value,and the sensory evaluation of color,aroma,sweetness,bitterness,crispness,overall preference took on an overall upward trend.Aside from that,the total phenolic content and ABTS+free radical scavenging activity ratio displayed changing trends of initial augment and subsequent reduction.As demonstrated by the results of correlation analysis on 16 indicators,11 pairs of indicators had remarkable correlation(P<0.05)and 66 pairs of indicators had extremely noticeable correlation(P<0.01).There was a striking positive correlation between browning index and color,aroma,crispness,bitterness in sensory evaluation and a marked positive correlation between moisture and hardness,fracture force,shear force.What’s more,overall preference was positively associated with browning index,total phenolic content and ABTS+free radical scavenging ratio,and was negatively linked to hardness,fracture force and shearing force.Furthermore,overall preference was also positively associated with color,aroma,sweetness and crispness in sensory evaluation.The roasted kernels with 130℃/30 min obtained the highest comprehensive score in principal component analysis,which indicating the best comprehensive quality in all samples.Meanwhile,by combining with cluster analysis,moisture,browning index,hardness,ABTS+free radical scavenging activity ratio,acid value and peroxide value were determined as the critical indicators to evaluate the quality of roasted kernels in macadamia nuts.The research findings in this paper would provide a certain theoretical basis and scientific reference for the quality evaluation and processing of roasted kernels in macadamia nuts.
作者
秦力悦
石萍萍
李荣辉
马菲菲
胡昕
何代琴
申挥
苏火生
QIN Liyue;SHI Pingping;LI Ronghui;MA Feifei;HU Xin;HE Daiqin;SHEN Hui;SU Huosheng(The Institute of Agro-products Processing Science and Technology,Yunnan Academy of Agricultural Sciences,Kunming 650221,China)
出处
《食品工业科技》
CAS
北大核心
2023年第18期331-341,共11页
Science and Technology of Food Industry
基金
云南坚果健康休闲食品开发专项经费。
关键词
澳洲坚果
烘烤
主成分分析
聚类分析
品质评价
相关性分析
macadamia nuts
roasting
principal component analysis
cluster analysis
quality evaluation
correlation analysis
