美国杏仁月饼的感官与质构特性研究

Sensory and Textural Characteristics of Low-Carb Moon Cakes Formulated with Wheat and California Almond Flours

本文主要研究了美国杏仁粉、麦芽糖醇糖浆、脂肪和胶体对月饼的感官与质构特性的影响。以九个不同月饼饼皮配方为研究对象, 通过对月饼的全质构分析及感官特性的评定, 并采用方差分析及主成分分析法分析了感官结果和仪器测定结果的相关性。感官特性评定结果表明:月饼的杏仁风味、颜色、油润度、油腻感、粘性、以及咀嚼性的强度都随杏仁粉对小麦粉取代量的增加而增大,而硬度随杏仁粉取代量增加而减小,甜度几乎不受杏仁粉含量的影响;质构特性的仪器分析结果表明:随杏仁粉取代量增加, 月饼的粘聚性和咀嚼性的强度均增大,而硬度值减小。月饼表皮颜色中的L*值随杏仁粉取代量的增加而明显减小,a*值明显增大,b*值几乎不受杏仁粉取代量的影响。麦芽糖醇糖浆对蔗糖糖浆的取代量的增加可使月饼含糖量降低,也可使月饼产生不受欢迎的颜色,但随着杏仁粉含量的增加, 这种现象可以得到弥补。脂肪含量的变化能显著影响月饼产品的油润度、粘性、硬度和油腻感,而对杏仁风味没有显著性影响。月饼感官评定和仪器测定的硬度值、感官评定和仪器测定的咀嚼性值、感官评定的粘性值与仪器测定的粘聚性值显示出良好的相关性,相关系数分别为0.983、0.963和0.996。本研究将为开发低碳水化合物(糖)型、低脂型、并符合美国FDA健康声称?

Moon cakes are a baked food product that is unique both in shape and in having a shiny surface with various specially-designed patterns characteristic of Chinese culture. Well-established as a traditional snack food in China, moon cakes are heavilyconsumed during Mid-Autumn Day, a traditional Chinese holiday, with sales over $15 billion RMB each year in China market.However, the moon cakes are traditionally high in sugar, and formulated with wheat flour. Almonds produced in CaliforniaValley are low in carbohydrates, rich in dietary fibers and proteins, and are a nut that benefits heart health as claimed by the FDA.The objectives of this research were to formulate a new type of moon cake that satisfies the qualified health claim criteria usingCalifornia almond flour, as another key ingredient besides wheat flour, and to investigate the rheological, textural and sensorycharacteristics. Crust doughs of moon cakes were made from wheat and almond flours based on a traditional Chinese formulation.Nine formulations were investigated according to orthogonal statistical design (3 levels, variables of almond flour, maltitol,peanut oil and a combination of xanthan gum and gum Arabic). Baked moon cake products were evaluated for quantified texturalattributes by a trained sensory panel, and descriptive profiles of textural attributes were obtained. Products were also testedinstrumentally by use of Texture Analyzer and Minolta chroma meter. Experimental data were analyzed using analysis ofvariance and principal components analysis. Relationships between sensory and instrumental analyses were identified withcorrelations. Sensory results showed that addition of almond flour had positive effects on the attributes of moon cakes in regardsto flavor, chewiness, oiliness, fattiness, stickiness and color, but had negative effect on hardness, as well as a little on sweetness.Texture Profile Analysis results showed that chewiness and cohesiveness increased, but hardness decreased, as the amount ofalmond flour increased. The sensory hardness and chewiness had good linear correlations with instrumental data with correlationcoefficients of 0.983 and 0.963, respectively. The sensory stickiness was also found to be linearly related to the instrumentalcohesiveness (R2 =0.996). The formulated almond-containing moon cake meet the qualified health claim criteria as defined by FDAthat may reduce the risk of heart disease.