摘要
快速准确的评价方法对面条品质改良至关重要。目前对发酵玉米面条品质评价指标及方法还没有统一的标准,本研究用不同的方法 (感官评价、质构测试、蒸煮品质测试)对发酵的玉米面条的品质进行了评价,并用SPSS13.0对各参数进行了相关性分析。结果表明,仪器质构测试指标和蒸煮品质测试指标均与感官评分呈极显著相关。其中硬度、咀嚼性能可表征发酵玉米面条的品质,而蒸煮品质测试则可用于表征发酵玉米面条品质的辅助手段。
Fast and accurate evaluation method is essential to the improvement of the quality of noodles. Different evaluation methods including sensory assessment, instrumental test and cooking quality test were used to assess the quality of fermented corn noodles. The relationships between these parameters were studied, and results showed that both the instrument test and cooking quality test were correlated with sensory assessment significantly. Hardness and chewiness could be good indicators of fermented corn noodles, and cooking quality test could be used as an adjunct method.
出处
《中国食物与营养》
2012年第12期26-31,共6页
Food and Nutrition in China
基金
国家"十二五"科技支撑计划项目(项目编号:2012BAD37B05)
教育部新世纪优秀人才支持计划项目(项目编号:NETC-10-0776)
教育部2011年度基本科研业务费支持项目
北京市优秀人才培养资助计划(项目编号:2011D009007000001)
关键词
发酵玉米面条
品质
评价指标
感官评价
质构测试
fermented corn noodles
quality
evaluation index
sensory evaluation
instrumental test
