摘要
研究分析五种粗粮挂面的质构特性、营养成分,并对其进行感官评价。TPA结果表明:五种粗粮面条质构特性差异明显,玉米面条的质构参数值偏高,硬度314.867 g、胶着性219.352、咀嚼性208.672、弹性0.994、拉断力19.8 g、拉伸距离58.840 mm,其感官评分较高,蛋白质含量高。根据营养成分分析,每天吃50 g粗粮,玉米面条所提供的蛋白质为4.5 g,脂肪2.2 g,磷188.5 mg,钙15.5 mg,接近标准值,适合人们食用。
The texture properties,nutritional components and sensory evaluation of five coarse grain noodles were investigated. The result showed that the texture properties were significant difference in this five coarse grain noodles. The parameters of the corn noodles were higher,hardness 314. 867 g,gumminess219. 352,chewiness 208. 672,springiness 0. 994,tensile force 19. 8 g,tensile distance 58. 840 mm. The sensory evaluation of corn noodles was better than others,and the content of protein was abundant. The nutritional composition of corn noodles was close to national standards,i. e. protein content 4. 5 g,fat content 2. 2 g,phosphorus 188. 5 mg,calcium 15. 5 mg in 50 g corn noodles.
出处
《粮油食品科技》
2016年第2期43-46,共4页
Science and Technology of Cereals,Oils and Foods
基金
山东省"泰山学者"建设工程资助(6631114314)
2011年山东省教育厅高等学校科研计划项目(J11LC07)
关键词
粗粮挂面
感官评价
质构特性
营养成分
coarse grain dried noodle
sensory evaluation
texture property
nutritional components
