摘要
该文研究了不同参数(测试速率、形变量)设置对食用槟榔卤水质地剖面分析(texture profile analysis,TPA)测试结果的影响。结果表明,形变量会导致槟榔卤水TPA测试结果中各指标参数发生显著变化,其中形变量与弹性、胶黏性、咀嚼性呈极显著正相关(P<0.01,R^(2)=0.78~0.85),与弹性、回复性呈极显著负相关(P<0.01,R^(2)=0.333,R^(2)=0.795),而测试速率对各指标参数的影响较小。经过分析得知,测试速率为1.00 mm/s,形变量为40%较为合适。通过多项式拟合模型对硬度、咀嚼性和回复性进行回归方程拟合,拟合度R^(2)分别达到0.99937,0.99945,0.99799,具有统计学意义,可用于食用槟榔卤水质构的预测分析。该研究可为优化槟榔卤水质构测试条件提供一定的理论基础。
In this paper,the effects of different parameters(test rate,deformation)on texture profile analysis(TPA)of edible betel nut brine were studied.The results showed that the significant differences in the parameters of the betel nut brine TPA test were affected by the shape variables.Among them,the shape variables were significantly positively correlated with elasticity,adhesiveness,and chewiness(P<0.01,R^(2)=0.78-0.85),and wereSignificantly negative correlation(P<0.01,R^(2)=0.333,R^(2)=0.795)with elasticity and resilience.The analysis showed that the optimum test speed was 1.00 mm/s and the shape variable was 40%.A polynomial fitting model was used to fit regression equations for hardness,chewiness and resilience,and the fitting degree R^(2)reached 0.99988,0.99943,and 0.99163 respectively.This study could provide a theoretical basis for optimizing the TPA text conditions of edible nut brines.
作者
李良怡
钱鑫
吴安琪
赵培瑞
李嘉灏
张家铭
赵野
周文化
LI Liangyi;QIAN Xin;WU Anqi;ZHAO Peirui;LI Jiahao;ZHANG Jiaming;ZHAO Ye;ZHOU Wenhua(Hunan Key Laboratory of Processed Food for Special Medical Purpose,Changsha 410004,China;Food Science and Engineering,Central South Forestry University of Science and Technology University,Changsha 410004,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第10期278-283,共6页
Food and Fermentation Industries
基金
海南华创槟榔研究院长基金(HCBL2020YZ-001)
湖南省创新平台与人才计划(2017TP1021)
湖南省重点研发计划(2020NK2020)
湖南省创新型省份建设专项(2019TP2011)
长沙市自然科学基金资助项目(kq2014150)
长沙市科技计划(KC17040007)。
关键词
质地剖面分析
食用槟榔卤水
测试速率
形变量
texture profile analysis
edible betel nut brine
test rate
deformation