摘要
以面条为载体,可开发魔芋减肥面条。在魔芋面条研制过程中,采用模糊数学感官评价法分析控制面条感官质量,取得良好效果。经实验表明,魔芋粉对面条的色泽、适口性和光滑性具有明显改良效果,而对面条的黏性和食味几乎没有影响。
The konjac noodles with losing weight function can be developed through noodles, the fuzzy math evaluation was used to control the noodles＇ sensory quality in the process of developing, which could obtain good result. The test showed that the konjac powder could improve the noodles＇ color, palatability and smooth obviously, but had no effects on the noodles＇ viscosity and taste.
出处
《食品研究与开发》
CAS
北大核心
2012年第1期77-79,共3页
Food Research and Development
基金
河南省教育厅自然科学计划项目(2009C550002)
关键词
魔芋粉
面条
感官评价
konjac powder
noodles
sensory evaluation
