马铃薯全粉馒头质构特性与感官评价的相关性

为对马铃薯全粉馒头的质构作全面评价,以不同添加比例的马铃薯全粉馒头为研究对象,使用质构仪进行分析,用质地剖面检验法进行感官品质评定探讨二者的相关性。结果表明,不同添加量的马铃薯全粉馒头的质地剖面分析(TPA)指标具有差异,对8种马铃薯全粉馒头的质构特性进行分析,得到2个主成分,其方差贡献率分别为81.26%和16.74%;马铃薯全粉馒头的质构分析和感官品质评定有很高的相关性,为质构仪在马铃薯全粉馒头感官品质评价上提供理论依据。

Relationship between Textural Characteristics and Sensory Evaluation of Potato Whole Flour Steam Bread

In order to make a comprehensive evaluation of the texture of potato whole flour steamed bread, a texture analyzer was used to detect the texture of the steamed bread with different proportion of potato flour and a sensory quality evaluation was carried out by the texture profile test, and the correlation between the above two was explored. The results showed that, TPA indicators of potato flour steamed bread with different additive amounts were different. The textural characteristics of 8 kinds of potato whole flour steamed bread were analyzed and two principal components were obtained, and their variance contribution rate was 81.26% and 16.74%, respectively. There was a high correlation between texture analysis and sensory quality evaluation of potato whole flour steamed bread, which would provide a theoretical reference for the sensory quality evaluation of potato flour steamed bread.