食品与机械2012，Vol.28Issue(6)：12-15,66,5.DOI:10.3969/j.issn.1003-5788.2012.06.003
水分含量对南酸枣糕质构和色泽的影响
Effects of moisture content on the texture and color of choerospondias axillaris pastilles
摘要
Abstract
The texture and color index were analyzed of choerospondias axillaris pastilles with different moisture content, and the pertinence was discussed between those index and moisture content. The results showed that the moisture content within 12. 1 % — 35. 4%, and the texture properties (hardness, chewiness, gumminess. stickiness and springiness) of choerospondias axillaris pastilles gradually increased with the decrease of moisture content. However the springiness almost remained unchanged when the moisture content was in the range of 20% - 22. h% and 12. 1 % — 14.1%. A significant correla- tion between moisture content and texture index was found when moisture content was in the range of 12. 1% — 22. 5%. The color of choerospondias axillaris pastilles also changed with the decrease of moisture content, with the greenness and yellowness gradually increased, and the brightness increased at first and decreased later. There was a significant correlation between moisture content and greenness and yellowness of choerospondias axillaris pastilles when the moisture content was in the range of 12. 1% — 20%.关键词
水分含量/南酸枣糕/质构特性/色泽Key words
moisture content/ Choerospondias axillaris pastilles: texture features/ color引用本文复制引用
帅希祥,梁瑞红,张红卫,刘继延,刘成梅,刘伟,陈军,吴双双..水分含量对南酸枣糕质构和色泽的影响[J].食品与机械,2012,28(6):12-15,66,5.基金项目
国家自然科学基金(编号:31260386) （编号:31260386）
江西省支撑计划(编号:20121BBF60039) （编号:20121BBF60039）
