【摘要】 以实验室制作的5种手工空心面为研究对象,用质构仪和色差仪分别测定面条的质构指标和色泽指标分析了空心面质构指标、色泽指标与感官指标之间的相关关系,建立了质构、色泽指标与感官指标的逐步回归模型。结果表明:质构仪的9个测量指标最大剪切力、韧性、硬度、黏附性、内聚性、胶着性、咀嚼性、回复性以及色差仪的3个测量指标亮度参数L*、红绿参数A*、黄蓝参数B*与感官评价所有6个单项指标以及总分都存在着极显著的相关关系。逐步回归分析发现,可以仅使用黏附性、内聚性、亮度L*和黄蓝参数B*这2个仪器测量值来代替感官评价总分。更多还原

【Abstract】 Five types of empty-inside noodles made in laboratory were analyzed by texture analyzer and colorimeter, and the correlations between instrumental results and sensory evaluation scores were calculated. Then, stepwise regression model was built to find the relationships. The results showed that 9 textural measurements including maximum shear force, toughness, hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience as well as 3 color characteristics including L*, A*, B* were significantly correlated to the sensory evaluation scores. The stepwise regression model showed that the total score of sensory evaluation could be replaced by adhesiveness, cohesiveness, L* and B*.更多还原