仪器分析和感官评价对高水分米糕的品质研究

Study on quality of high-moisture Migao by instrument analysis and sensory evaluation

采用感官评定和全质构分析法(TPA)及差示热量扫描(DSC)对米糕的品质进行了分析研究。结果表明,感官评定结果与仪器分析数值之间存在良好的相关性,TPA各参数中硬度、粘性和咀嚼性与感官评定综合评分都在0.01水平上相关显著,相关系数分别为-0.975、-0.966、0.968。热焓ΔH与米糕全质构主要参数呈极显著相关,其与硬度、粘性和咀嚼性的相关系数分别为0.996,0.990和0.991。贮存温度对米糕品质影响比较显著。本研究结论将有利于今后对米糕品质做进一步的改良。

The quality of Migao was analyzed by sensory evaluation, the texture profile analysis （TPA）, and the differential scanning calorimetry （DSC）. It showed that there were closely correlative relationship between the results tested by sensory evaluation and parameters （including the hardness, the cohesiveness and the chewiness） by TPA at 0.01 level and the correlation coefficients were respectively the hardness- 0.975, the cohesiveness-0.966,and the chewiness 0.968.The relationship between Enthalpy AH and the TPA parameters was significant,and the correlation coefficients were respectively the hardness 0.996, the cohesiveness 0.990 and the chewness 0.991. A long with the storage time extension, the enthalpy AH increased gradually and the TPA parameters increased rapidly,which leaded to the deterioration of the Migao quality.The storage temperature had a significantly influence on the quality of Migao.This study was contributed to the improvement of the qualities of Migao in future.