木薯全粉添加量及储藏条件对木薯薄饼食用品质的影响

Effects of Cassava Flour Addition and Storage Conditions on Quality of Cassava Pancake

研究不同木薯全粉添加量对木薯薄饼感官品质、质构特性的影响,同时考察4℃冷藏和-18℃冷冻储藏条件对木薯薄饼质构特性的影响。结果表明,木薯全粉的添加量为10%时,木薯薄饼蓬松柔软、弹性适中、木薯香气适宜、口感细腻,感官评分最高。木薯全粉添加量超过10%时,木薯薄饼硬度、咀嚼性明显增大,弹性和内聚性降低,整体食用品质变差,10%木薯全粉添加量所制备的木薯薄饼食用品质最佳。4℃冷藏条件下储存的木薯薄饼具有较好的质构特性,与-18℃冷冻储藏条件相比,具有较低的硬度、咀嚼性和较高的弹性、内聚性。

Effects of cassava flour addition and storage conditions on edible qualities of cassava pancake. The results showed that when the additive amount of cassava flour was 10 %,the cassava pancake were fluffy soft,moderately elastic,aroma and taste were appropriate,sensory evaluation results showed that sensory evaluation score was higher than other volumes. When substitution amount of cassava flour exceeded 10 %,the hardness and chewiness of cassava,pancake were significantly increased,springiness and cohesiveness of that were lowered,and the edible quality was deteriorated. The cassava pancake prepared with substitution of 10 %cassava flour was the best quality. The cassava pancake stored at 4 ℃ has better texture property and lower hardness,chewiness and higher springiness and cohesiveness rather than that stored at-18 ℃.