两种糜子及魔芋胶对糜子蛋糕感官性质的影响  

Effect of Two Types of Proso Millet and Konjac Glucomannan on the Sensory Quality of Proso Millet Cake

作　　者：吴书琪 段建华 索化夷[1,2] 宋佳佳 张玉[1,2] 王洪伟[1,2] WU Shu-qi;DUAN Jian-hua;SUO Hua-yi;SONG Jia-jia;ZHANG Yu;WANG Hong-wei(College of Food Science,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Technology Education(Southwest University),Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]食品科学与工程国家级实验教学示范中心(西南大学),重庆400715

出　　处：《食品研究与开发》2022年第8期61-67,共7页Food Research and Development

摘　　要：经过培训的感官评价小组对不同粳性、糯性糜子粉质量比和魔芋胶添加量制作的糜子蛋糕进行感官定量描述分析,建立10个香气(aroma,ar)描述词、9个风味(flavor,f)描述词、10个质地(texture,t)描述词来描述糜子蛋糕的感官性质。双因素方差分析和主成分分析结果表明,粳性、糯性糜子粉比例是影响样品的甜香(ar)、烘焙香(ar)、熟芝麻香(ar)、焦糖香(ar)、焦糖味(f)、含水量(t)、粗糙度(t)、弹性(t)、硬度(t)、吸水性(t)、黏附性(t)、成团性(t)的最主要的因素。魔芋胶添加量的改变会影响密度(t)。Proso millet cakes were developed by adjusting the ratios of nonwaxy and waxy proso millet flour and konjac glucomannan,and subjected to quantitative description analysis by a trained panel. For the analysis,ten aroma terms,nine flavor terms,and ten texture terms for proso millet cake were developed. Two-way analysis of variance and principal component analysis(PCA)showed that the ratio of nonwaxy and waxy millet flour was the most important factor that affected the aroma attributes of the cakes,including sweetness,baked,cooked sesame,caramel,flavor attributes of caramel,texture attributes of moisture,roughness,springiness,hardness,moisture absorption,adhesiveness to teeth,and cohesiveness of mass. The change in the ratio of konjac glucomannan affected the sensory characteristic of density.

关 键 词：糜子 魔芋胶 感官性质 双因素方差分析 主成分分析 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]