菊芋全粉对米发糕贮藏品质特性的影响

Study on correlation between total powder content of jerusalem artichoke and storage quality of rice steamed Chinese sponge cake

目的探究菊芋全粉添加量与米发糕品质特性之间的相关性。方法在米发糕中添加不同比例(5%、10%、15%、20%、25%)的菊芋全粉,测定其贮藏过程(0、1、3、5、7 d)中感官品质、质构特性和体外消化特性等指标,探究菊芋全粉与米发糕品质指标之间的相关性。结果与未添加菊芋全粉的米发糕相比,菊芋全粉的添加降低了米发糕的硬度、粘性和咀嚼性,感官评分从81.91下降到70.91,而米发糕抗性淀粉从26.02%增加至34.59%。菊芋全粉的添加能有效减缓米发糕在贮藏期间质构的劣变,贮藏第7d时,添加15%菊芋全粉的米发糕感官评分(80.83)高于对照组(66.57),且添加10%菊芋全粉的米发糕抗性淀粉高达42.23%。通过相关性分析,回复值、弹性和粘聚性是影响米发糕感官品质的主要因素,其中弹性与米发糕感官评分呈极显著负相关(P<0.01)。结论添加菊芋全粉可有效提升米发糕的感官品质及抗消化特性,并能有效减缓米发糕在贮藏期间的质构劣变,同时也丰富了米发糕品种多样性,可为菊芋资源的开发和高值化利用、发糕制品的深度研究提供理论参考。

Objective To explore the correlation between the quality characteristics of rice steamed Chinese sponge cake and the total powder content of jerusalem artichoke powder.Methods Different proportions of jerusalem artichoke powder(5%,10%,15%,20%,25%)were added to rice steamed Chinese sponge cake,and its sensory quality,texture quality and in vitro digestion characteristics during storage(0,1,3,5,7 d)were measured to explore the correlation between jerusalem artichoke powder and rice steamed Chinese sponge cake quality.Results Compared with rice steamed Chinese sponge cake without jerusalem artichoke powder,adding jerusalem artichoke powder reduced the hardness,stickiness and chewability of rice steamed Chinese sponge cake,the sensory score decreased from 81.91 to 70.91,and the resistant starch increased from 26.02%to 34.59%.On the 7th day of storage,the sensory scores of rice steamed Chinese sponge cake(80.83)supplemented with 15%jerusalem artichoke powder were higher than those of control group(66.57),and the resistant starch of rice steamed Chinese sponge cake supplemented with 10%jerusalem artichoke powder was 42.23%.Through correlation analysis,the recovery value,elasticity and cohesiveness were the main factors affecting the sensory quality of rice steamed Chinese sponge cake,and the elasticity was significantly negatively correlated with the sensory score of rice steamed Chinese sponge cake(P<0.01).Conclusion Adding jerusalem artichoke powder to rice steamed Chinese sponge cake can improve the sensory quality and anti-digestion properties of rice steamed Chinese sponge cake,effectively reduce the deterioration of the texture of rice steamed Chinese sponge cake during storage,and enrich the variety of the variety diversity of rice steamed Chinese sponge cake,which can provide theoretical reference for the development and high-value utilization of jerusalem artichoke resources and the in-depth research of steamed Chinese sponge cake products.