面条筋道感质地评价的研究

Study on the assessment for cooked noodle chewiness quality

利用感官质地剖面法对不同配方面条的筋道感进行了评价,研究了感官评价和仪器测定之间的关系,并进一步研究了面条的感官评价和原料粉理化特性之间的关系,为利用仪器测定代替感官来评价预测面条筋道感品质提供了理论上的依据。

The chewiness of different ingredient noodles was assessed by sensory texture profile analysis. The chewiness qualities tested by Texture Analyser (TA-XT2i) were significantly different, the relationships between sensory assessment and instrumental parameters were studied, and the sensory chewiness was correlated with the physicochemical property of flour. This research provides theory for using instrumental parameters to assess or predict noodle chewiness instead of using sensory assessment.