低钠盐多味花生的质构特性与感官评价相关性分析

Textural properties and sensory evaluation correlation analysis of low sodium salt multi-flavored peanut

采用物性测定仪对低钠盐多味花生进行压力测试和TPA测试,选取硬度、酥脆性、咀嚼性、压力面积4个指标结合感官评定,分别分析在调整低钠盐多味花生的油炸时间、油炸温度、白糖面粉比例三个因素下指标间的相关性。结果表明:在不同工艺下,样品的硬度、酥脆性、咀嚼性、压力面积都存在一定的相关性。调整油炸时间时,硬度与口感评分呈极显著相关性(P<0.01),酥脆性、咀嚼性与口感评分呈显著相关性(P<0.05)。调整油炸温度时,酥脆性与口感评定呈显著相关性(P<0.05)。调整白糖面粉比例时,硬度、咀嚼性与口感评分呈显著相关性(P<0.05)。

The stress test and texture profile analysis （ TPA） of the low sodium salt multi-flavored peanut were tested by the Texture Analyzer , correlation of relevant indicators：hardness fracturability ,cherriness and pressure area were analyzed by adjusting the frying time , frying temperature and the sugar/flour ratio.The result shows , there are some correlations among the hardness , fracturability , chewiness and pressure area of the sample under different process.Hardness was significantly correlated to the mouthfeel score of the sample in adjusting the frying time （ P〈0 .01 ） .Fracturability showed a significant correlation to the mouthfeel score of the sample in adjusting the frying temperature （P〈0.05）.Hardness and chewiness showed a significant correlation to the mouthfeel score of the sample in adjusting the sugar/flour ratio （P〈0.05）.