杂粮面片的蒸煮特性与质构和色差间的相关性分析

Cereal cooking properties of surfaces and correlation analysis between texture and color difference

本试验为研究杂粮面片的蒸煮特性与质构和色差间的相关性,以7种杂粮面片为研究对象,测定色差、质构以及蒸煮特性指标,并研究各指标间相关性。结果表明:硬度与咀嚼性呈极显著正相关、与最佳蒸煮时间呈极显著负相关、与损失率呈显著负相关,蒸煮时间与损失率呈显著正相关,杂粮面片的感官评分与L*呈显著负相关、与C*呈显著正相关、与硬度呈极显著正相关、与弹性呈显著正相关、与咀嚼性呈极显著正相关、与蒸煮时间呈显著负相关,说明杂粮面片的蒸煮特性与质构和色差具有一定的相关性,对杂粮面片的感官品质具有一定影响。通过研究蒸煮特性与色差和质构的相关性分析,对了解杂粮面片的蒸煮特性具有重要意义,为杂粮面片原料的筛选工业化生产提供科学依据。

For the study of cereal cooking properties of surface and texture and colordifference between the relevance of this test in 7 different cereals patch for the study, determination of indicators of color, texture, and cooking characteristics and study on the relationship between indicators.Study results indicate that the hardness and chewing are a very significant positive, and the best cooking time is a very significantly negative correlation, and loss rate is significantly negative correlation, cooking time and the loss rate is significantly positive, sensory scores and cereals patch L* are significantly negative correlation, and C* is significantly positive, and hardness is very significant positive, and the elastic is significantly positive, and chewing is very significantly positive, and cooking time is significantly negatively correlated, description of cereal cooking properties of surface and texture and color differences have a certain relevance, a certain impact on the quality of cereals surface.By studying cooking characteristics and correlation analysis of color and texture, on the face of high quality cereals importance of the choice of cooking, patches filtered industrial production of raw materials for cereals provide a scientific basis.