TPA测试条件对豆腐质构测试结果的影响

Effects of Testing Conditions on Texture Profile Analysis (TPA) of Tofu

豆腐的质构是衡量豆腐品质的重要指标,该研究探究了豆腐TPA测试中测试方向、压缩比、测试速度和停顿时间对豆腐TPA测试值的影响,并进行测试条件的优化。结果表明:测试方向、压缩比和测试速度对测试结果有显著性影响,其中平行方向测得的硬度、咀嚼性、胶着性和回复性高于垂直方向;随着压缩比增大,硬度、咀嚼性、胶着性显著增大,回复性降低;随着测试速度的增大,咀嚼性、胶着性、凝聚性、回复性增大;停顿时间的变化对测试结果基本上没有显著性影响,只对弹性和凝聚性有影响。对测试条件进行初步优化,建议的测试条件是:平行测试方向,压缩比为40%,测试速度为2mm/s,停顿时间为2s。

The texture of tofu is an important index to measure the quality of tofu.This study has explored the effects of test direction,compression ratio,test speed and pause time on TPA test value of tofu,and the test conditions are optimized.The results show that the test direction,compression ratio and test speed have significant effects on the test results,in which,the hardness,chewiness,gumminess and resilience measured in parallel direction are higher than those measured in vertical direction;with the increase of compression ratio,the hardness,chewiness and gumminess increase significantly,while the resilience decreases;with the increase of test speed,the chewiness,gumminess,cohesiveness and resilience increase.The change of pause time has no significant effect on the test results,but only on the springiness and cohesiveness.The test conditions are optimized preliminarily.The recommended test conditions are parallel test direction,compression ratio of 40%,test speed of 2 mm/s,and pause time of 2 s.