| 计算机辅助X光断层扫描对半甜韧性饼干的质构无损量化检测 |
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| 引用本文： | 王艳婕,田金河,宋琳琳,张朝辉,张明霞. 计算机辅助X光断层扫描对半甜韧性饼干的质构无损量化检测[J]. 食品科学, 2018, 39(5): 93-98. DOI: 10.7506/spkx1002-6630-201805015 |
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| 作者姓名： | 王艳婕 田金河 宋琳琳 张朝辉 张明霞 |
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| 作者单位： | 1.河南科技学院生命科技学院，河南 新乡 453003；2.河南省现代生物育种协同创新中心，河南 新乡 453003； 3.新乡学院生命科学技术学院，河南 新乡 453003 |
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| 基金项目： | 河南省高校科技创新人才支持计划项目（15HASTIT032）；河南科技学院高层次人才培养项目（201010611002） |
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| 摘 要： | 采用X光计算断层扫描（X-ray computed tomography，CT）法研究了半甜韧性饼干（以下简称饼干）的 质构特征，并将CT参数与饼干常规物理参数进行了相关性研究。结果显示：CT测试所获得的组织重构可以直观再 现饼干的内部结构（二维及三维）；CT密度、孔隙率以及气泡截面积的平均值与饼干面团中蛋白酶或焦亚硫酸钠 （以下简称焦亚）的添加量、饼干厚度以及表观密度具有显著相关性（R＞0.9，P＜0.05），反映出CT参数可以客 观地量化由于蛋白酶或焦亚添加量不同所导致的饼干组织结构变化。当蛋白酶或焦亚对面团产生程度相当的减弱面 筋（减筋）作用时，两种面团饼干的常规物理参数及CT参数均表现出显著性差异（P＜0.05），并且饼干气泡截面 积的分布也表现出不同的特征，表明CT参数可以反映由于不同的减筋原理导致的饼干质构差异。结果表明，CT测 试可以应用于饼干质构的定性和定量测定，为饼干的生产与研究提供有益的信息。
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| 关 键 词： | X光计算机断层扫描 半甜韧性饼干 质构 蛋白酶 焦亚硫酸钠 |
X-Ray Computed Tomography for Non-Destructive Quantification of Semi-Sweet Biscuit Texture |
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| WANG Yanjie,TIAN Jinhe,SONG Linlin,ZHANG Chaohui,ZHANG Mingxia. X-Ray Computed Tomography for Non-Destructive Quantification of Semi-Sweet Biscuit Texture[J]. Food Science, 2018, 39(5): 93-98. DOI: 10.7506/spkx1002-6630-201805015 |
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| Authors: | WANG Yanjie TIAN Jinhe SONG Linlin ZHANG Chaohui ZHANG Mingxia |
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| Affiliation: | 1. School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China； 2. Collaborative Innovation Center of Modern Biological Breeding, Xinxiang 453003, China; 3. School of Life Science and Technology, Xinxiang University, Xinxiang 453003, China |
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| Abstract: | X-ray computed tomography (CT) was used to explore texture characteristics of semi-sweet hard biscuit, and the correlations between physical properties and CT index were also evaluated. The results showed that the internal texture of the biscuits could be distinctly observed two-dimensionally and three-dimensionally by means of CT reconstruction. CT indexes (CT density, porosity, and average cross-sectional area of bubbles) exhibited significant correlations (R > 0.9, P < 0.05) with protease dosage, sodium metabisulfite (SMS) concentration and biscuit physical properties (thickness and apparent density), indicating that biscuit texture variations with protease or SMS could be quantitatively determined by CT method. When similar reductions in gluten strength were applied to the biscuit dough by protease and SMS, significant differences were found in biscuit physical properties and CT indexes between two kinds of biscuits (P < 0.05) as well as in distribution patterns of average cross-sectional area of bubbles, suggesting that biscuit texture variations with reducing gluten strength by different methods could also be measured by CT method. Therefore, CT method is effective in qualitatively and quantitatively testing biscuit texture, providing valuable information for biscuit production and research. |
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| Keywords: | X-ray computed tomography (CT) semi-sweet hard biscuit texture protease sodium metabisulfite |
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