低脂冰淇淋质构与感官评价的相关性研究

Correlation between texture and sensory evaluation of low-fat ice cream

分别利用南瓜、大豆、菊粉以及变性淀粉作为脂肪的替代品,制作脂肪替代度为60%的低脂冰淇淋。采用感官评价和质构仪器分析法分别对所制得的低脂冰淇淋品质进行分析,然后使用SPSS19.0对感官评价与仪器分析结果进行主成分分析和相关性分析。通过因子和主成分分析,感官评定得出2个主成分。通过相关性分析发现,感官评价与质构特性参数二者之间在程度不同的相关性(r=-0.187^-0.991,P<0.05或P<0.01)。由感官评价和质构特性参数二者之间的相关性可知,黏稠度和坚实度与TPA模式中的硬度、内聚性、胶黏性和弹性4个指标之间存在显著或极显著的相关性(r=-0.756^-0.991,P<0.05或P<0.01)。故选取主要感官指标为因变量,仪器分析指标为自变量,得到具有统计意义的感官指标平滑性和坚实度的回归模型,为低脂冰淇淋的研究提供可行的评价方法。

The fat in ice cream was substituted 60% by pumpkin, modified starch, soybean and inulin, respectively, and then the qualities of ice creams were evaluated using sensory evaluation and instrumental analysis. The correlation analysis between the sensory parameters and instrumental parameters were conducted using SPSS19.0. Three principal components of sensory evaluation were extracted by principal component analysis. Correlation analysis indicated that the correlation was significant between TPA analysis and sensory evaluation measure（r=-0.187^-0.991, P〈0.05 or P〈0.01）. The instrumental parameters gumminess and smoothness were notably correlated with texture attributes（r=-0.756^-0.991, P〈0.05 or P〈0.01）. Stepwise regression analysis was used to generate prediction equations with the parameters of TPA as independent variables, and the data of principal sensory attributes as dependent variable. The prediction equations of sensory gumminess and smoothness were significantly in statistics. This can provide a practical evaluation method of low-fat ice cream.