食品科学2017，Vol.38Issue(13)：138-142,5.DOI:10.7506/spkx1002-6630-201713023
回软对紫薯类月饼TPA参数及感官品质的影响
Effect of Post-Baking Softening on Texture Profile Analysis (TPA) Parameters and Sensory Quality of Moon Cake Stuffed with Purple Sweet Potato
摘要
Abstract
This study investigated the change of texture profile analysis (TPA) parameters such as hardness,resilience,and cohesiveness of moon cakes stuffed with purple sweet potato during the softening (chilling) process after baking,and also examined their correlations with sensory evaluation.The results showed that all the TPA parameters increased firstly and then decreased during 72 h of post-baking softening.The TPA parameters of moon cakes stuffed with 50％ purple sweet potato and 50％ lotus seed paste (sample 1) reached their peaks at 24 h of post-baking softening,while the peaks of TPA parameters attained at 48 h for those stuffed with 100％ purple sweet potato (sample 2).Overall,the TPA parameters of the first sample were lower than those of the second sample.Sensory evaluation at 12,24,48 and 72 h of post-baking softening showed that the sensory scores were the highest at 72 h,which were extremly significantly negatively correlated with the TPA parameters (P ≤ 0.01).Therefore,the post-baking softening process could help improve the sensory quality of purple sweet potato moon cakes,while TPA parameters such as hardness,resilience and cohesiveness could be applied to objectively evaluate the sensory quality of purple sweet potato moon cakes.关键词
紫薯类月饼/回软/质构剖面分析/感官评价/相关性Key words
purple sweet potato moon cake/post-baking softening/texture profile analysis (TPA)/sensory evaluation/correlation分类
轻工纺织引用本文复制引用
陈弦,张凌泓,张雁,周世斌,唐小俊..回软对紫薯类月饼TPA参数及感官品质的影响[J].食品科学,2017,38(13):138-142,5.基金项目
广东省现代农业产业技术体系创新团队项目(2016LM1089) （2016LM1089）
广东省应用型科技研发专项(2015B020230005) （2015B020230005）
广东省省属科研机构改革创新领域项目(2016B070701012) （2016B070701012）
