食用槟榔卤水质地剖面分析及测试条件的优化

Texture profile analysis of edible betel nut brine and the optimization of testing conditions

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.