摘要
采用单片、两片纹路90°交错、两片纹路纵向重叠三种方法对小麦粉挤压膨化食品进行质构分析,统计学数据分析表明,单片测试结果相对较好。样本容量为15时,单片TPA测试的几种指标分别是硬度(Std Dev,372.2765;C.V,17.8283)、凝聚性(Std Dev,0.0114;C.V,1.6505)、弹性(Std Dev,0.2190;C.V,11.2598)、胶粘性(Std Dev,250.2788;C.V,17.3929)、咀嚼性(Std Dev,477.4376;C.V,17.1620)。这种方法可以应用到其它类似质构的食品质构分析,并结合样品特点和测试结果决定合适的样本容量。
Three texture analysis methods were studied to test texture of wheat flour extrusion food which included one slice, two slices with vertical grains together and two slices with parallel grains together. After statistic analyses, one slice texture analysis method was regarded better with 15 sample content per method due to data analyses of hardness （Std Dev, 372.2765; C.V, 17.8283 ）, cohesiveness （Std Dev, 0.0114; C.V, 1.6505）, springiness （Std Dev, 0.2190; C.V, 11.2598 ）, gumminess （Std Dev, 250.2788; C.V, 17.3929 ） and chewiness （Std Dev, 477.4376; C.V, 17.1620 ）. This method can also be used to analyze other like food materials with proper sample content by different sample characters.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第2期114-116,119,共4页
Science and Technology of Food Industry
关键词
小麦粉
膨化
质构分析
统计
wheat flour
extrusion
texture analysis
statistic
