薯片酥脆度的感官评价和仪器分析及其相关性研究  

Correlation between Texture Analyzer Parameters and Sensory Evaluation of Potato Chips Crispness

作　　者：孔宇[1] 韩冉[1] 王汝华[1] 刘常金[1] 

机构地区：[1]天津科技大学生物工程学院,天津300457

出　　处：《农产品加工（下）》2016年第3期36-38,共3页Farm Products Processing

摘　　要：利用感官评价法和质构仪质地评价法,对市售4种不同品牌薯片的质地特征进行分析,并对2种评价方法的相关性进行分析,得到以质构测定仪所测指标为变量的感官评价指标线性回归模型。结果表明,感官评价的硬度用薯片断裂过程中曲线上的最大力(Fm)和达到最大力处斜率(G)表示,酥性用薯片断裂过程中曲线上的最大力(Fm)描述,脆性用薯片断裂过程中曲线上的最大力(Fm)、正峰面积(A)和断裂前曲线上的正峰数(NB)描述;预测模型的相关系数较高,质构测定仪可以代替感官评价进行薯片质地的评价和预测。The texture feature of potato chips with different brands is measured by sensory evaluation and texture analyzer. The relationship of measured index between the two kinds of evaluation method is researched, and the linear regression model of sensory evaluation is got with the index measured by a texture analyzer. The results show that the hardness of sensory evaluation can be characterized by the maximum force （Fm） and the gradient （slope of the first part of the force curve） （G）, crisp can be characterized by the maximum force （Fm）, brittle can be characterized by the maximum force （Fm） and the area under the force versus displacement curve, which is related to the total work involved in the test （A） and the number of force peaks before breaking （NB） . The correlation coefficient of the prediction model is high, and the texture analyzer can replace the sensory evaluation to evaluate and predict the texture of potato chips.

关 键 词：薯片 质构特性 感官评价 相关关系 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]