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不同食用木薯品种(系)薯片加工适宜性研究
引用本文:王颖,陆柳英,曹升,尚小红,陈颖慧,肖亮,严华兵. 不同食用木薯品种(系)薯片加工适宜性研究[J]. 食品研究与开发, 2021, 42(1): 15-20
作者姓名:王颖  陆柳英  曹升  尚小红  陈颖慧  肖亮  严华兵
作者单位:广西壮族自治区农业科学院农产品加工研究所;广西果蔬贮藏与加工新技术重点实验室;广西壮族自治区农业科学院经济作物研究所
基金项目:广西自然科学基金项目(2019GXNSFBA245029、2019GXNSFBA245093);广西农业科学院基本科研业务专项项目(桂农科2015YT61)。
摘    要:为了解不同食用木薯品种(系)炸薯片在品质上的差异,探讨其影响因子,筛选适宜加工薯片的木薯品种(系),以12个优良食用木薯品种(系)为材料进行炸片加工,对薯片进行感官评价及薯片含水率、质构等测定,并进行主成分分析和与鲜薯营养品质的相关分析。结果表明:NK-10感官评价值、内聚性和弹性值最高,SC9和M33硬度较大,咀嚼性差异不显著。相关性分析发现,木薯薯片感官组织状态、色泽与鲜薯支链淀粉含量分别呈显著相关(P<0.05)和极显著相关(P<0.01),相关系数分别为0.674、0.795。主成分分析获得了4个主成分,解析贡献率分别为34.325%、23.627%、16.900%、13.205%,品系NK-10综合评分最高,为0.875,其次是M9的0.565、ST的0.401。该研究表明木薯品种(系)NK-10、M9、ST适宜用于炸片加工。薯片口感、风味、含水率、咀嚼性、色泽和组织状态可作为其品质鉴定的重要指标,且木薯炸薯片的组织状态和色泽受到鲜薯支链淀粉含量的影响。

关 键 词:食用木薯  木薯薯片  质构  感官评价  主成分分析
收稿时间:2020-07-16

Study on the Suitability of Different Edible Cassava Cultivars for Chips
WANG Ying,LU Liu-ying,CAO Sheng,SHANG Xiao-hong,CHEN Ying-hui,XIAO Liang,YAN Hua-bing. Study on the Suitability of Different Edible Cassava Cultivars for Chips[J]. Food Research and Developent, 2021, 42(1): 15-20
Authors:WANG Ying  LU Liu-ying  CAO Sheng  SHANG Xiao-hong  CHEN Ying-hui  XIAO Liang  YAN Hua-bing
Affiliation:(Institute of Agro-products Processing Science and Technology,Guangxi Academy of Agricultural Sciences,Nanning 530007,Guangxi,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,Guangxi,China;Cash Crops Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,Guangxi,China)
Abstract:In order to understand the quality difference of chips made from different edible cassava varieties,investigate the influencing factors and screen the varieties suitable for processing chips,twelve improved cassava varieties were used as raw materials to process chips,the sensory evaluation,moisture content and texture of the chips were determined,and principal component analysis and the correlation analysis of fresh potato nutritional quality were also performed.The results showed that the chips made from NK-10 had the highest sensory evaluation value,cohesiveness and elasticity values.The chips made from SC9 and M33 had higher hardness than those of the other ten varieties,and there was no significant difference in chewiness values between the chips of SC9 and M33.The correlation analysis showed that there was a significant(P<0.05)correlation between the texture of chips and amylopectin content of fresh cassava,and an extremely significant correlation(P<0.01)between the color of the chips and amylopectin content of flesh cassava,the correlation coefficients were 0.674 and 0.795,respectively.Four principal components were obtained based on principal components analysis.The analytical contribution rates of the four principal components were 34.325%,23.627%,16.900%and 13.205%,respectively.NK-10 had the highest comprehensive score of 0.875,followed by M9(0.565)and ST(0.401).The results showed that NK-10,M9 and ST were suitable for processing chips.The taste,flavor,moisture content,chewiness,colour and texture could be as important indexes for taste,flavor,moisture content,chewiness,colour and texture could be as important indexes for quality identification,and the tissue state and color of cassava chips were affected by the amylopectin content of fresh tuber.
Keywords:edible Manihot esculenta Crantz  cassava chips  texture  sensory evaluation  principal component analysis
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