棕榈油和奶油混合油对馕感官、色差和质构的影响  

Effects of mixed oil of palm oil and cream on sensory,color difference and texture of naan

作　　者：马启昱 季敏 陈诗晴 YOONG Jun-hao 刘忠义 庞庭才 MA Qi-yu;JI Min;CHEN Shi-qing;YOONG Jun-hao;LIU Zhong-yi;PANG Ting-cai(Food Engineering College,Beibu Gulf University,Qinzhou 535011,Guangxi,China;Palm Oil Reasearch and Technical Service Institute of Malaysian Palm Oil Board,Shanghai 201108,China)

机构地区：[1]北部湾大学食品工程学院,广西钦州535011 [2]大马棕榈油技术研发(上海)有限公司,上海201108

出　　处：《粮食与油脂》2023年第5期110-113,共4页Cereals & Oils

基　　金：马来西亚棕榈油总署研究项目(PORTSIM 062/2018)。

摘　　要：为了考察棕榈油和奶油混合油对馕品质的影响,对不同混合油添加量及不同油脂质量比的馕的感官评分、色差及质构特征值进行检测。结果表明:当混合油添加量为小麦粉质量的8%、棕榈油和奶油质量比为6∶4时,馕的感官评分最高,其色泽和质构品质均最好,表明棕榈油可以取代部分奶油加工馕。In order to investigate the effect of palm oil and cream blended oil on the quality of naan,sensory scores,color differences,and texture characteristics of naan with different blended oil additions and different fat mass ratios were tested.The results showed that when the amount of mixed oil added was 8%of the mass of wheat flour and the mass ratio of palm oil to cream was 6∶4,the sensory score of naan was the highest,and its color and texture quality were the best,indicating that palm oil could replace part of cream in processing naan.

关 键 词：馕 棕榈油 奶油 质构 感官品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.1[轻工技术与工程—食品科学与工程]