摘要
采用质构仪对甘薯淀粉凝胶质构特性进行测定,研究测试速度、测后速度、测试距离和2次压缩之间的停留时间对甘薯淀粉凝胶质构特性测定结果的影响。结果表明,影响凝胶硬度测定结果的测定条件为测试距离和测试速度;对凝胶胶凝性测定结果有显著影响的测定条件为测试距离、停留时间和测试速度;对凝胶内聚性测定结果有显著影响的测定条件为测试速度和测后速度;各种测定条件对凝胶脆性的测定结果均无显著影响。
Texture analyzer was used to measure the starch gel texture properties of sweet potato to investigate the influence of test speed, posttest speed, time between compressions on TPA test results. The results showed that hardness of starch gel was affected by test distance and test speed. Test speed, time between compressions and test speed had significant influence on gumminess. Test speed and posttest speed had significant influence on cohesiveness. None of the test conditions had significant influence on fracturability.
出处
《山西农业科学》
2013年第12期1323-1326,共4页
Journal of Shanxi Agricultural Sciences
关键词
TPA
质构特性
甘薯淀粉凝胶
测定条件
TPA
texture properties
starch gel of sweet potato
test condition
