食品工业科技2017，Vol.38Issue(18)：211-214,220,5.DOI:10.13386/j.issn1002-0306.2017.18.040
紫马铃薯全粉对马芬蛋糕质构性能和感官品质的影响
Influence of purple potato powders on the physical properties and sensory qualities of muffin cake
张伟君 1钟耀广2
作者信息
- 1. 上海海洋大学食品学院,上海200306
- 2. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海201306
- 折叠
摘要
Abstract
The effects of the addition of purple potato powders on the baking loss rate,color difference,texture property and sensory quality of muffin cake were studied.The results showed that there were significant differences (p ＜ 0.05) in water solubility and water holding capacity of blended flour with different purple potato powders.The difference of baking loss rate was not significant (p ＞ 0.05) when the amount of purple powders was no more than 70％,but the difference was significant (p ＜ 0.05)when the amount of purple potato powders was 90％.The lightness of the muffin cake was significantly reduced with the increasing the amount of purple potato powders,but its hardness increased significantly with the increasing the amount of purple potato powders.When the amount of purple potato powders was 10％ ～30％,the changes of other texture indexes were not obvious (p ＞ 0.05).The sensory evaluation muffin cake got the highest score when the amount of purple potato powers were 10％ and 30％,respectively.The suitable amount of purple potato powders was 30％.关键词
紫马铃薯全粉/马芬蛋糕/质构/持水性Key words
purple potato powder/muffin cake/texture/water holding capacity分类
轻工纺织引用本文复制引用
张伟君,钟耀广..紫马铃薯全粉对马芬蛋糕质构性能和感官品质的影响[J].食品工业科技,2017,38(18):211-214,220,5.
