小米品种特性与米发糕品质特性的相关性研究

Correlation Between Variety Characteristic of Different Millet and Quality Properties of Steamed Millet Sponge Cake

对6种小米的营养特性和糊化特性及其米发糕的感官特性和质构特性进行了研究,并对二者之间的相关性进行分析,探究小米发糕原料的量化指标。结果表明:6个小米品种的直链淀粉含量为15.73%~21.19%,蛋白质含量为10.02%~12.84%,脂肪含量为2.08%~3.49%。直链淀粉含量与黏聚性、回复性均呈显著负相关,脂肪含量与黏聚性、回复性呈显著负相关,糊化温度与弹性和回复性呈显著正相关,口感与质构弹性、黏聚性和回复性呈显著相关,回复性与感官弹性呈显著正相关。因此,直链淀粉含量、脂肪、糊化温度对发糕成品品质影响较大。发糕质构参数与感官品质存在显著的相关性,可以用部分质构参数代替感官评定。

The nutritional quality&gelatinization of 6 varieties of millet and sensory quality&texture characteristics of steamed millet sponge cake were analyzed,the relationships between them were discussed,and finally the standard for raw material selecion was established.Results showed that the amylose contents of six varieties were about 15.73%~21.19%,crude protein contents was about 10.02%~12.84%;crude fat contents was about 2.08%~3.49%.The contents of amylase and crude fat were negatively correlated with cohesiveness and resilience.Gelatinization temperature were positively correlated springiness and resilience.Taste were positively correlated texture springiness,cohesiveness and resilience,and resilience were positively correlated sensory springiness.Therefore,the contents of amylase crude fat and gelatinization temperature contributed greatly to the quality of steamed millet sponge cake.Texture parameterse were positively correlated the sensory quality and can be used as the sensory evaluation.