方便面感官品质特性与面条质构、色泽指标的关系研究  

Study on relationship between sensory characteristic and texture,color of instant noodles

作　　者：薛丹[1] 欧阳一非[1] 高海燕[1] 尹京苑[1] 

机构地区：[1]上海大学计算机工程与科学学院,上海200072

出　　处：《食品工业科技》2010年第4期97-99,103,共4页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划项目(2006BAK04A05);2008年上海高校选拔培养优秀青年教师科研专项基金(2008);2008年上海大学创新基金(2008)

摘　　要：以国内市场上5种方便面为研究对象,用质构仪和色度仪分别测定面条的质构指标和色泽指标,分析了方便面质构指标、色泽指标与感官指标之间的相关关系,建立了质构、色泽指标与感官指标的逐步回归模型。结果表明,质构仪的7个测量指标坚实度、断裂变形程度、断裂能量、硬度、粘附性、内聚性、回复性以及色度仪的3个测量指标亮度参数L*、红绿参数A*、黄蓝参数B*与感官评价所有8个单项指标以及总分都存在着极显著的相关关系。逐步回归分析发现,可以仅使用回复性和红绿参数A*这两个仪器测量值来代替感官评价总分。回归方程的决定系数R2为0.873,表明了该回归方程有着重要的参考价值。Five types of instant noodles in the domestic market were analyzed by texture analyzer and colorimeter, and the correlations between instrumental results and sensory evaluation scores were calculated.Then, stepwise regression model was built to find the relationships.The results showed that 7 textural measurements including firmness, fracture deformation, fracture work done, hardness, adhesiveness, cohesiveness and resilience as well as 3 color characteristics including L^＊, A^＊, B^＊ were significantly correlated to the sensory evaluation scores. The stepwise regression model showed that the total score of sensory evaluation could be replaced by resilience and A^＊.The coefficient of determination of the model was 0.873, which indicated that the regression model had an important reference value.

关 键 词：方便面 色泽 质构 感官评价 逐步回归 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]