熟化方法对迷你甘薯品质和质构特性的影响

Effect of aging method on texture characteristics and quality of mini sweet potato

为提高甘薯加工产品的质量,建立起感官评价与仪器分析之间的相关性模型,采用质地分析仪(质构仪),对7种经不同熟化方法处理的薯块进行感官评价和TPA测试,并对甘薯的质构指标与理化指标之间进行相关性和主成分分析,结果表明,熟化后的甘薯硬度与胶黏性、咀嚼性达到极显著正相关(r=0.991、r=0.991),最大黏附力与弹性达到极显著正相关(r=0.773),黏附性与胶黏性、咀嚼性达到显著负相关(r=-0.768、r=-0.785),胶黏性与咀嚼性达到极显著正相关(r=0.995)。感官硬度与质构硬度、胶黏性、咀嚼性达到了极显著正相关(r=0.946、r=0.931、r=0.939),感官黏度与质构硬度、胶黏性、咀嚼性达到了极显著负相关(r=-0.906、r=-0.895),感官甜度与质构硬度、咀嚼性达到了显著负相关(r=-0.775、r=-0.769)。由此可见,感官评价项目中硬度、黏性和甜度与仪器测得的指标相关性普遍较好,尤其是仪器指标中的硬度、胶黏性和咀嚼性,而感官纤维感、香味和整体口感与仪器指标的相关性较弱。感官评定指标以质构的仪器测定为变量得到的线性回归方程即预测方程中,可以对感官硬度、感官黏度、感官甜度进行预测,得到预测方程,且相关系数均大于0.77,决定系数R^2均大于0.600。经过显著性检验可以看出回归方程均具有统计学意义(P<0.05)。因此可以用仪器测定熟化甘薯质构参数自变量来对感官评定的硬度、黏性、甜度因变量进行预测,从而达到用仪器测定来代替感官评定熟化甘薯质构的目的。

In order to improve the quality of sweet potato processing products, establish a correlation model between the instrument analysis and sensory evaluation in this paper, texture analyzer（TPA）, sensory evaluation and TPA test of seven kinds of potato by different curing treatment, and the sweet potato texture between the index and physicochemical indexes analysis, correlation and the principal component analysis showed that the cooked sweet potato hardness and gumminess, chewiness was significantly correlated（r=0.991, r=0.991）, the maximum adhesion force and elasticity was significantly correlated（r=0.773）, adhesion and adhesiveness, chewiness significantly negative correlation（r=-0.768, r=-0.785）, adhesive and chewing to achieve significant positive correlation（r=0.995）. The sensory hardness and quality structure hardness, adhesiveness, chewiness reached extremely significant positive correlation（r=0.946, r=0.931）, viscosity and sensory quality structure hardness, adhesiveness, chewiness reached extremely significant negative correlation（r=-0.906, r=-0.895）, sensory sweetness and quality structure hardness, chewiness reached significant negative correlation（r=-0.775, r=-0.769）. Thus, sensory evaluation items in hardness, stickiness and sweetness and instrument measuring index correlation is generally good, especially instrument index of hardness, adhesiveness and chewiness, and sense of sensory fibres, flavor and overall taste and instrument index of weak correlation. Sensory evaluation to texture instrument was obtained for the variable linear regression equation is forecast equation, the sensory hardness and viscosity of sensory and sensory sweetness prediction, prediction equations were obtained, and the correlation coefficients were greater than 0.77, decision coefficient R2 were higher than 0.600. After the significant test, we can see that the regression equation has statistical significance（P〈0.05）. So you can instrument determination of cooked sweet potato quality structure argument of sensory evaluation of the hardness, adhesiveness, the sweetness of the dependent variable to predict, so as to achieve with instrumental determination instead of sensory evaluation of cooked sweet potato texture of the objective.