麸质馒头感官评价与质构测定指标相关性分析

Correlation Analysis Between Sensory Evaluation and Texture Measurement Parameters of Wheat Bran Steamed Buns

为对麸质馒头的品质做较全面评价,以添加不同比例麦麸(0%、5%、10%、15%、20%)的馒头为研究对象,使用质构仪分析,并结合感官评价探讨二者相关性。结果表明:麦麸添加量5%时为最优用量,馒头品质最佳;随着麦麸添加量的增多,馒头品质逐渐降低。添加不同比例麸质馒头的质构指标和感官指标具有差异性,对5种不同比例的馒头进行主成分分析,共得到2个主成分(方差贡献率分别是78.380%和17.321%);馒头质构结果和感官评价有较高相关性,得到两者回归预测模型经检验具有显著性,可为质构仪在麸质馒头品质评价方面的应用提供理论依据,为馒头品质评价的仪器测定替代感官评价提供参考。

In order to comprehensively evaluate the quality of Chinese steamed bran bread steamed,buns with different proportions of bran(0%,5%,10%,15%,20%)were chosen as research subjects,texture analyzer was used for analysis,the correlation between texture measurements and sensory evaluation was diccussed in combination with sensory evaluation.The results revealed that the optimal wheat bran addition was 5%,resulting in the highest-quality steamed buns.As the amount of wheat bran added increases,the quality of the steamed buns gradually declined.Different proportions of bran bread showed variations in both texture and sensory attributes.Principal component analysis was conducted on the five types of buns,resulting in two principal components with variance contributions of 78.380% and 17.321%.There was a high correlation between the texture analysis results and sensory evaluation of the buns and significant regression prediction models were established,which could serve as theoretical basis for evaluating Chinese steamed bran bread quality using a texture analyzer.These models provide a reference for substituting sensory evaluation with instrumental measurement in bread quality assessment.