添加藜麦对面条食用品质的影响

Effect of Adding Quinoa on the Edible Quality of Noodle

利用中心组合试验设计研究添加藜麦对面条食用品质的影响规律,在单因素试验的基础上,筛选确定藜麦添加比例(%)和水添加量(g)为主效因子;采用二因素三水平的中心组合试验对主效因子的交互作用进行分析,得出各因素对面条蒸煮后的吸水率、蒸煮损失率、拉伸长度及影响规律;结果表明:面条蒸煮损失率回归模型显著(P<0.05),水添加量(B)对蒸煮损失率有极显著影响(P<0.01);面条吸水性回归模型不显著(P>0.05),各因素对吸水性的影响都不显著(P>0.05);面条拉伸长度的回归模型显著(P<0.05),藜麦添加比例(A)对拉伸长度有极显著影响(P<0.01)。

In this paper,the effects of quinoa on the edible quality of noodle were studied by the central composite design(CCD).On the basis of single factor experiment,the proportion of quinoa addition(%)and the amount of water added(g)were determined as the main effect factors by screening.The interaction of main effect factors was analyzed by CCD of two factors on three levels,and the effects of each factor on the water absorption capacity,cooking loss rate,and stretching length were obtained.The results showed that the regression model of noodle cooking loss rate was significant(P<0.05),and the addition of water(B)had a significant effect on the cooking loss rate(P<0.01).The regression model of noodle water absorption was not significant(P>0.05),and the influence of each factor on water absorption was not significant(P>0.05).The regression model of noodle stretch length was significant(P<0.05).The effect of the ratio of quinoa(A)on the stretch length was highly significant(P<0.01).