现代食品科技2013，Vol.29Issue(6)：1281-1284,4.
响应面法分析TPA测试参数对酸奶质构的影响
Effects of Experimental Conditions on the Texture Properties of Set-style Yoghurt in TPA Test: an RSM Approach
杨莹莹 1贺红军 1郭萌萌 1孙宁 1李新2
作者信息
- 1. 烟台大学生命科学学院,山东烟台264005
- 2. 烟台大学文经学院,山东烟台264005
- 折叠
摘要
Abstract
In this work the influence of the degree of deformation and compression speeds on the mechanical parameters of set-style yoghurt in TPA test was studied.by response surface methodology.Results showed that the degree of deformation had very significant effect on hardness,adhesiveness,cohesiveness and gumminess of the yoghurt (P≤0.0001).Compression speed had significant influence on hardness and adhesiveness(P≤0.0001).Compression speed had significant influence on cohesiveness(0.0l＜P=0.0316＜0.05).Compression speed had no significant influence on gumminess.In general,these textural parameters involved depend mainly on the deformation.So the deformation should be more considered when choosing the appropriate conditions.关键词
凝固型酸奶/TPA测试/响应面Key words
set-style yoghurt/ Texture Profile Analysis/ response surface methodology引用本文复制引用
杨莹莹,贺红军,郭萌萌,孙宁,李新..响应面法分析TPA测试参数对酸奶质构的影响[J].现代食品科技,2013,29(6):1281-1284,4.
