回软对紫薯类月饼TPA参数及感官品质的影响

Effect of Post-Baking Softening on Texture Profile Analysis(TPA) Parameters and Sensory Quality of Moon Cake Stuffed with Purple Sweet Potato

分析紫薯类月饼回软过程中硬度、回复性、凝聚性等质构剖面分析(texture profile analysis,TPA)参数的变化及其与感官品质的相关性。结果发现:在72 h的回软过程中,紫薯类月饼TPA参数的变化均呈现先增大后减小的趋势;其中,紫薯莲蓉月饼(紫薯和莲蓉馅料质量各占50%)TPA参数峰值出现在回软24 h,紫薯月饼(紫薯馅料100%)TPA参数峰值出现在回软48 h;紫薯莲蓉月饼的TPA参数总体低于紫薯月饼。分别在回软12、24、48 h及72 h对紫薯类月饼进行感官评定,结果表明,72 h感官评分最高,且感官评分与相应TPA参数呈现极显著负相关性(P≤0.01),说明回软过程有助于提高紫薯类月饼的感官品质,且TPA参数可以客观评价紫薯类月饼的感官品质。

This study investigated the change of texture profile analysis(TPA)parameters such as hardness,resilience,and cohesiveness of moon cakes stuffed with purple sweet potato during the softening(chilling)process after baking,andalso examined their correlations with sensory evaluation.The results showed that all the TPA parameters increased firstlyand then decreased during72h of post-baking softening.The TPA parameters of moon cakes stuffed with50%purplesweet potato and50%lotus seed paste(sample1)reached their peaks at24h of post-baking softening,while the peaks ofTPA parameters attained at48h for those stuffed with100%purple sweet potato(sample2).Overall,the TPA parametersof the first sample were lower than those of the second sample.Sensory evaluation at12,24,48and72h of post-bakingsoftening showed that the sensory scores were the highest at72h,which were extremly significantly negatively correlatedwith the TPA parameters(P≤0.01).Therefore,the post-baking softening process could help improve the sensory qualityof purple sweet potato moon cakes,while TPA parameters such as hardness,resilience and cohesiveness could be applied toobjectively evaluate the sensory quality of purple sweet potato moon cakes.