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该试验通过对市售的10种含油量高的油性剁辣椒和10种不含油或含油量极低的水性剁辣椒进行全质构分析(TPA),对测试结果与感官评定进行相关性分析,并建立以剁辣椒脆度的感官评分为因变量的回归方程。试验结果发现,剁辣椒的硬度、剪切强度、韧性与剁辣椒的感官评分之间有良好的正相关性,证明剁辣椒的脆性在一定程度上能代表剁辣椒的品质。并对剁辣椒脆度的感官评分与仪器测定的指标进行逐步回归分析,较为准确的计算出当水性剁辣椒硬度>5 719 g,剪切强度>272.8 g,韧性>35.15 g·s时,剁辣椒的脆性非常好;当油性剁辣椒硬度>7 372 g,剪切强度>316.42 g,韧性>44.76 g·s时,剁辣椒的脆性非常好。 相似文献
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薯片是一种喜闻乐见的休闲类小食品,尤其得到青少年消费者的青睐。而产品的销售数量会受到感官特性的影响,比如薯片的脆度,硬度,薄厚等。在本次调研中,通过感官描述分析,首先筛选出9种不同味道薯片,并对18名在校生评定员进行培训,对每个感官描述词汇进行定义和标准样品的选择,得到一个28个感官描述词汇表,最后生成薯片的感官描述分析图。
本文是感官分析在大专院校科研技术平台应用的一个典范,通过科学、系统的建立一个特定产品的感官评定小组(招募、筛选、培训和感官能力评估),产生感官描述词汇、定义和参照物评分原则,建立产品的感官属性图谱,从而达到感官属性定性定量的目的。 相似文献
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采用氯化钙、乳酸钙、丙酸钙3种保脆剂对腌制大头菜进行保脆处理,利用质构仪质地多面分析(TPA)方法定时测定大头菜腌制期间硬度、脆度、弹性、咀嚼性、黏附性和凝聚性6个质构参数的变化情况,并分析各质构参数之间的相关性。结果表明,在腌制期间,TPA测试反映了经保脆剂处理后的大头菜各项质地参数总体呈先上升后下降的趋势,且不同保脆剂间各质地参数下降规律有所差异。大头菜的黏附性和硬度、脆度、弹性、咀嚼性、凝聚性均呈负相关;硬度和脆度具有高度的正相关性(R=0.966);咀嚼性与弹性、凝聚性、硬度呈较好的相关性(R=0.876、R=0.964、R=0.923);凝聚性和硬度、脆度的相关性较好(R=0.934、R=0.919)。 相似文献
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以豆粕为原料,采用酶法生产腐乳,考察了蛋白降解程度以及油脂含量对腐乳流变学性质的影响。结果表明,蛋白水解程度及油脂含量对腐乳质构特性都有重要的影响,样品水解度或油脂添加量越大,硬度、胶黏性及咀嚼性越小,黏性越大,而碾磨状态下样品的表观黏度越小,且相同蛋白降解程度下含油样品表观黏度随时间变化下降趋势越明显。 相似文献
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黑小麦麸皮超微粉配粉对黑小麦加工品质的影响 总被引:1,自引:0,他引:1
为了提高黑小麦麸皮的利用价值,将其超微粉碎后按一定比例与其面粉进行配粉,研究其加工品质特性。结果表明:添加麸皮后的混合粉热糊稳定性良好,回生速度较慢,膨胀特性降低;吸水率、面团形成时间和弱化度提高,面团稳定时间和评价值降低;按全粉比例添加黑小麦麸皮超微粉制作饼干的脆性优于添加20%黑小麦麸皮超微粉制作饼干的脆性,但其硬度较大,韧性较差。黑小麦麸皮混合粉制作饼干的脆性、硬度和韧性均与其糊化温度呈显著正相关,其中脆性与弱化度呈显著正相关;饼干的脆度与其硬度和韧性呈显著和极显著负相关,硬度与韧性呈极显著正相关关系。添加黑小麦麸皮超微粉后的混合粉较适宜加工高膳食纤维饼干等酥脆类面食品。 相似文献
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薯片在油炸过程中品质变化及其货架期预测 总被引:2,自引:0,他引:2
为了探究薯片在油炸过程中品质变化,以不同油炸时间马铃薯片为研究对象,测定马铃薯片的品质变化,观察其微观结构并对马铃薯片货架期进行预测。结果表明:随油炸时间的延长,马铃薯片的水分含量降低,含油率升高,脆度变化较大;马铃薯片表面淀粉颗粒糊化逐渐形成凸起和空隙,由于外皮壳的保护作用,空隙先在横断面中出现,薯片内部空隙多于其表面;通过比较脱脂前后薯片,表明薯片与煎炸油之间以物理作用为主;随着薯片贮藏时间的延长,薯片中油脂的酸值、过氧化值和羰基值逐渐增大,根据Arrhenius方程预测薯片在20℃的货架期约为102d。 相似文献
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A. Salvador 《LWT》2009,42(3):763-767
The fracture and acoustic properties of six commercial potato chips that differ in sensory hardness and sensory crispness were analysed and related in this work. Principal component analysis showed a correlation among the sensory attributes and the instrumental parameters (both mechanical and acoustic). Two components mainly explained the behaviour of the different potato chips. The first component was positively related to the number of force and sound events, to sound pressure level maximum, to the area under the force curve, and to sensory crispness, and negatively related to fat content; and the second component was positively related to the gradient (slope of the first part of the curve), the potato chip thickness, and to sensory hardness and sensory crispness. The behaviour of the different potato chips was explained by either one of the two components or by both components. Results indicate that certain degree of sensory hardness is necessary for higher crispness perception. 相似文献
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Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer 总被引:5,自引:0,他引:5
The crispness of different potato chip samples was evaluated by uniaxial compression using a widely employed instrument. Acoustic and mechanical events were measured simultaneously during deformation and fracture of the samples at a constant speed. We particularly focused on the mechanical and acoustic characteristics in the vicinity of the major fracture point to confirm the hypothesis that the crispness of potato chips is perceived when they are totally fractured. The results indicated a significant correlation between the magnitudes of the force drop at the fracture point and associated sound pressure. The magnitude of the force drops at the major fracture point differed significantly among the samples, however, the results did not perfectly reflected the perceived crispness of the potato chip samples. 相似文献
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W. E. LEE III M. A. SCHWEITZER G. M. MORGAN D. C. SHEPHERD 《Journal of texture studies》1990,21(2):165-178
The total sound level of airborne noise was measured continuously during consecutive chews of fresh and stale samples of potato chips and tortilla chips. Sensory estimations of crispness were also made. Samples were evaluated using both an open mouth and a closed mouth procedure. Analysis showed that the total sound level decreased as chewing progressed. Significant differences were observed between open mouth and closed mouth chewing, with the former displaying higher sound levels. However, there were no statistical differences in the sound levels between fresh and stale samples. Sensory assessments ofcrispness showed decreasing crispness as chewing progressed. Statistical differences were observed in the sensory evaluations between fresh and stale samples. Openmouth sensory evaluations were significantly different from closed-mouth evaluations for potato chips but not for tortilla chips. Good correlations were observed between the acoustic measurements and the sensory estimations, in agreement with the work of other investigators. 相似文献
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Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements 总被引:1,自引:0,他引:1
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Youngseung Lee 《International Journal of Food Science & Technology》2015,50(2):500-506
Fried potato chips retaining various moisture contents (MCs) (2.21–9.20%) were analysed to estimate the intensity of crispness and consumer acceptance by texture and acoustic measurements. The MC of the chips was highly correlated with the mechanical maximum force (MMF) in the texture measurement, total area (MTA) and number of sound peaks (NSP) in the acoustic measurement. The intensities of crispness and consumer acceptance decreased as the MC of potato chips increased. For the predictive models established, the combined use of mechanical and acoustic parameters was shown to better predict sensory crispness intensity [R2 = 0.975, root mean square error of prediction (RMSEP) = 0.138] and consumer overall liking (R2 = 0.966, RMSEP = 0.111) than either parameter alone. Based on the instrumental‐sensory crispness equivalent table established, the estimated values of the MTA were below 71.24, while the NSP should be above 22.81 to meet ‘slightly like’ category of consumer acceptance. 相似文献
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Mitsuru Taniwaki Naoki Sakurai Hiroyuki Kato 《Food research international (Ottawa, Ont.)》2010,43(3):814-818
The texture of potato chips was evaluated using a novel method. Four kinds of potato chips with different thicknesses and crispness were fractured by a probe and the corresponding acoustic vibrations were detected by a piezoelectric sensor. The vibration signals were filtered into 19 frequency bands. The texture index (TI) was calculated for each band, using data from three selected parts of the time-domain signals: the anterior part from the probe contact point to a major fracture, the major fracture part, and the full texture signals. The TI was the lowest for the anterior part at all bands. The TI of the major fracture part was the highest in all frequency bands except for 100–140 Hz. The new analysis method revealed that the TI above 1600 Hz reflected the crispness of potato chips. 相似文献
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通过单因素试验,对利用微波生产低油马铃薯片工艺中影响产品脆度、色泽和含油量的一些因素进行了探讨。结果表明:利用微波生产马铃薯片可以降低薯片含油量到20%以下;干燥前食盐水溶液浸泡处理(1.5%~2.0%食盐水溶液浸泡5min)和涂油前用豆奶粉裹衣处理,均能降低产品的含油量,提高马铃薯片的脆度;同时,适量的豆奶粉裹衣处理,能赋予产品良好的色泽,豆奶粉的用量6%比较适宜;冷冻处理能加深产品的色泽,但是对产品的脆度和含油量的影响不大。 相似文献
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目的:以6个品种的猕猴桃为原料,筛选出最适合加工成脆片的品种。方法:采用真空冷冻干燥的方法制备猕猴桃脆片,测定猕猴桃脆片的得率、脆片中水溶性果胶含量、酸溶性果胶含量、可溶性糖含量、总酸含量、糖酸比、抗坏血酸含量及脆片的硬度和脆度等9个指标,并对猕猴桃脆片进行感官评价。结果:不同品种猕猴桃脆片的得率、营养物质含量和感官指标不同。其中金艳猕猴桃脆片的得率、水溶性果胶含量、可溶性糖含量和硬度较高,总酸含量和脆度较低;金梅猕猴桃脆片的得率、水溶性果胶含量、可溶性糖含量和抗坏血酸含量较高,总酸含量、硬度和脆度较低;金圆猕猴桃脆片的水溶性果胶、酸溶性果胶、结合果胶、可溶性糖、总酸和抗坏血酸含量较高,脆片的硬度和脆度较低;金桃猕猴桃脆片的得率、糖酸比、抗坏血酸等含量及脆片的硬度和脆度较高,脆片的水溶性果胶和总酸含量较低;翠玉猕猴桃脆片的得率、糖酸比和脆度较高,脆片的酸溶性果胶含量、结合态果胶含量、可溶性糖含量、总酸含量和脆片的硬度较低;东红猕猴桃脆片的得率、酸溶性果胶含量、结合态果胶含量、可溶性糖含量、糖酸比和脆片的硬度较高,脆片中水溶性果胶含量、总酸含量和脆片的脆度较低。结论:品种对猕猴桃脆片的得... 相似文献
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Danuta Jaworska Monika Hoffmann 《Journal of the science of food and agriculture》2008,88(10):1804-1812
BACKGROUND: Understanding the textural properties of a food can be important for producers and marketers of crispy products. Relationships between texture, overall sensory quality (OSQ) and consumer acceptance of different products have been a field of interest for many authors. Despite this, results of research concerning the importance of texture remain inconclusive. The aim of this study was to evaluate the relationship between texture and other sensory attributes on an example of potato chips and their OSQ and consumer acceptance. To determine which attributes played a dominant role in the OSQ of chips, statistical correlations were calculated. RESULTS: Among the 11 attributes analysed, three had a positive relationship with the OSQ. These were: fried potato odour (r = 0.487), fried potato flavour (r = 0.597) and crispness (r = 0.570). The negative relation was observed for off‐flavour notes (r = ? 0.740; ? 0.693). Among the texture attributes, also negative, but without a dominant influence on OSQ, were hardness and undesirable type of fragmentation. CONCLUSION: Texture properties were found to be significantly correlated with OSQ as well as with consumer acceptance, but other attributes, especially those with negative sensory effects, determined OSQ of the products examined and are of crucial importance for consumer acceptance. Copyright © 2008 Society of Chemical Industry 相似文献
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The crispness of selected snack foods, Pringles potato chips, Paprika extruded snack and Munchy crackers, was evaluated by crushing the snack samples with a pair of pincers, and analyzing the frequency domain spectra of acoustic patterns by the neural networks (NNs). The inputs for training the NNs comprised 102 amplitudes of sound signals in 0–7 kHz frequency range at the intervals of about 69 Hz with moisture content or crispness grades as outputs. Both backpropagation (BPNN) and probabilistic (PNN) models showed good performance in classifying the snack foods into four grades of sensory crispness. The prediction accuracy of PNN models ranged approximately from 96 to 98% and was higher than the accuracy of BPNN models by about 10 to 25%. Results showed that frequency domain spectra of acoustic signals could be successfully analyzed by the NNs for predicting the crispness of snack food products. 相似文献