【摘要】 采用质地剖面法对不同原料配方的面条,从筋道感、硬度、弹性、滑口感等方面分别进行感官评价,并用质构仪对其进行了TPA实验、剪切实验和拉伸实验.结果表明,TPA实验中的Hardness、Gumminess、Chewiness参数,剪切实验中的最大剪切力参数,拉伸实验中的拉断力参数均和面条感官评价筋道感、硬度、弹性呈高度显著正相关(α=0.01);拉伸实验中的拉断力参数和面条的滑口感呈高度显著负相关(α=0.01).本研究为利用质构仪测定代替感官来评价面条质地品质提供了理论上的依据.更多还原

【Abstract】 Different ingredients of noodles were assessed by sensory texture profile analysis,whose sensory texture characters including chewiness?firmness?elasticity and smoothness.After that,those noodles were tested by TPA experiment?shear experiment and extension experiment through texture analyser.The results showed:Positive correlation coefficients(α=0.01)were excessively significant when sensory texture characters including chewiness,firmness and elasticity were respectively correlated with instumental parameters,which include the parameters of Hardness,Gumminess and Chewiness got from TPA experiment;and negtive correlation coefficient(α=0.01)was excessively significant when sensory texture character of smoothness was correlated with instumental parameter of Maximum shear force got from shear experiment.This research provided theory for using texture anslyser to assess noodle texture instead of using sensory assessment.更多还原