添加丝瓜纤维对花生饼干感官及风味的影响

Effects of Loofah Fibers Addition on Sensory and Flavor of Peanut Biscuits

为缓解和解决花生饼干中花生特征香气不足,风味特色不鲜明等问题,以新鲜焙烤的花生、改性丝瓜纤维粉为原料,制备丝瓜纤维花生饼干;以感官评定、电子鼻为指标分析丝瓜纤维对饼干感官及风味的影响。结果显示:以每100g花生中添加5g纤维制备的花生饼干口感最佳;25℃储藏7、15d后,添加丝瓜纤维的样品其感官香味、风味、整体口感等属性明显高于空白样品;且贮藏7d时,添加丝瓜纤维的样品与空白样品之间,及不同添加量的样品之间,其电子鼻风味指纹图谱存在明显差异。结果表明,丝瓜纤维用于保持花生特征风味香气具有明显效果。

In order to alleviate and resolve the problem of less peanuts characteristic aroma and flavor in peanut biscuits, freshly baked peanuts and modified loofah fiber powders were used as raw materials to prepare loofah fiber peanut biscuits. Sensory evaluation and electronic nose were used to analyze the sensory flavor and aroma retention of biscuits in loofah fibers. The results showed that: the biscuits tasted best when 5 g fiber were added to every 100 g peanuts. After stored 7 days and 15 days at 25 degrees celsius, the samples added with loofah fiber had significantly higher sensory aromas, flavors, and overall mouthfeel than unaddition samples (the control samples). The results of electronic nose showed that, after stored 7 days, there samples had significant differences between the added loofah fibers samples and unadditions, as well as between samples with different amounts of addition. The results showed that the loofah fiber had significant effect in maintaining the characteristic flavor of peanuts.