粮油食品科技2016，Vol.24Issue(2)：43-46,4.
粗粮挂面感官质构及营养成分的对比分析
Contrast analysis of sensory,textural and nutritional components of coarse grain dried noodle
摘要
Abstract
The texture properties,nutritional components and sensory evaluation of five coarse grain noo-dles were investigated.The result showed that the texture properties were significant difference in this five coarse grain noodles.The parameters of the corn noodles were higher,hardness 314.867 g,gumminess 219.352,chewiness 208.672,springiness 0.994,tensile force 19.8 g,tensile distance 58.840 mm.The sensory evaluation of corn noodles was better than others,and the content of protein was abundant.The nutritional composition of corn noodles was close to national standards,i.e.protein content 4.5 g,fat content 2.2 g,phosphorus 188.5 mg,calcium 15.5 mg in 50 g corn noodles.关键词
粗粮挂面/感官评价/质构特性/营养成分Key words
coarse grain dried noodle/sensory evaluation/texture property/nutritional components分类
轻工纺织引用本文复制引用
金静,李颖,王远路,梁文星..粗粮挂面感官质构及营养成分的对比分析[J].粮油食品科技,2016,24(2):43-46,4.基金项目
山东省“泰山学者”建设工程资助（6631114314）；2011年山东省教育厅高等学校科研计划项目 （）
