南瓜粉添加量对鲜湿面品质特性影响

目的：研究南瓜粉添加量对南瓜鲜湿面品质特性的影响。方法：对不同南瓜粉添加量鲜湿面的色泽、蒸煮特性、质构特性及感官评价得分进行测定，结合相关性分析及主成分分析方法进行综合评价。结果：随着南瓜粉添加量的上升，鲜湿面亮度下降、色泽从亮黄色转变为橙黄色；5%南瓜粉鲜湿面断条率、损失率最低，最佳烹煮时间最短为202.36 s；南瓜粉添加量至20%时硬度均高于小麦鲜湿面，5%南瓜粉鲜湿面的回复性、内聚性、弹性及咀嚼性均为最高，随着南瓜粉添加量的增加均有下降趋势；感官评价得分均高于小麦鲜湿面，15%南瓜粉鲜湿面得分最高。相关性分析结果表明南瓜粉鲜湿面的各项特性均有较强的相关性；主成分分析结果表明添加5%南瓜粉鲜湿面综合得分最高。结论：适量添加南瓜粉能改善鲜湿面的品质特性，改良风味，且南瓜粉添加量5%时效果最佳。

Effects of the addition of pumpkin powder on the quality characteristics of fresh noodles

Objective: This study focuses on the effect of different additions of pumpkin powder on the quality characteristics of fresh pumpkin noodles. Methods: The color, cooking characteristics, texture characteristics and sensory evaluation scores of fresh noodles with different additions of pumpkin powder were determined, and the comprehensive evaluation was carried out by correlation analysis and principal component analysis. Results: With the increase in the amount of pumpkin powder added, the brightness of the fresh noodles decreased and the color changed from bright yellow to orange yellow. The 5% pumpkin powder fresh noodles had the lowest breakage rate and loss rate, and the shortest best cooking time was 202.36 s. When the amount of pumpkin powder was added to 20%, the hardness has been found higher than that of wheat fresh noodles; the recovery, cohesion, elasticity and chewiness of 5% pumpkin powder fresh noodles were the highest; with the increase of pumpkin powder addition, all had a downward trend; sensory evaluation scores were higher than wheat fresh noodles, 15% pumpkin powder fresh noodles score was the highest. The results of correlation analysis showed that the characteristics of fresh noodles with high-quality pumpkin powder had a strong correlation; the results of principal component analysis showed that fresh noodles with 5% pumpkin powder had the highest comprehensive score. Conclusion: The quality and flavor of fresh noodles can be improved by adding pumpkin powder, and the optimum addition of pumpkin powder was 5%.