山药茯苓曲奇感官评定与质构评价相关性分析  

Correlation analysis between sensory and texture evaluation of yam poria cookie

作　　者：刘艳 汪友仁 毛群芳 喻祖文[1] 李志华[1] 彭攸灵[1] Liu Yan;Wang Youren;Mao Qunfang;Yu Zuwen;Li Zhihua;Peng Youing(Hunan Traditional Chinese Medical College,Zhuzhou,Hunan 412012;Hunan Applied Technology University,Changde,Hunan 415000)

机构地区：[1]湖南中医药高等专科学校,湖南株洲412012 [2]湖南应用技术学院,湖南常德415000

出　　处：《粮食科技与经济》2023年第2期102-108,共7页Food Science And Technology And Economy

基　　金：湖南省教育厅科学研究项目(19C1450);湖南中医药高等专科学校药食同源功效研究与健康产品开发科技创新团队项目(202206);湖南中医药高等专科学校大学生研究性学习和创新性实验计划项目(202004)。

摘　　要：为探寻综合评价山药茯苓曲奇感官品质的方法,采用质地多面剖析法(TPA)测定山药茯苓曲奇的质构特性,同时进行感官评定试验,并对感官指标和质构指标进行相关性分析。结果表明:各感官指标之间以及感官指标与综合评价之间均存在极显著正相关(R=0.610~0.965,P <0.01)。TPA试验的内聚性、硬度、黏附性、回复性、咀嚼性均与感官综合评价呈显著或极显著负相关(R=-0.360~-0.506,P <0.05或P <0.01)。TPA试验的硬度、黏附性、咀嚼性间存在极显著正相关(R=0.695~0.971,P <0.01),内聚性与回复性间存在极显著正相关(R=0.470,P <0.01)。由此,山药茯苓曲奇感官品质可采用TPA试验的硬度、内聚性结合感官评定进行综合评价,为构建客观、精准的曲奇饼干感官性状评价体系提供依据。In order to explore a method to comprehensively evaluate the sensory quality of yam poria cookie,texture profile analysis(TPA)was used to measure the texture characteristics of cookie,and sensory evaluation tests were carried out,and the correlation analysis between sensory and texture indexes was performed.The results showed that the positive correlation between each sensory index,and between sensory indexes and comprehensive evaluation(R=0.610~0.965,P<0.01)was extremely significant.The TPA indexes(cohesion,hardness,adhesiveness,resilence and chewiness)were significantly or extremely significant negative correlated with sensory comprehensive evaluation(R=-0.360~-0.506,P<0.05 or P<0.01).The positive correlation between hardness,adhesiveness and chewiness(R=0.695~0.971,P<0.01)and between cohesion and resilence(R=0.470,P<0.01)of TPA was extremely significant.Therefore,the sensory quality of yam poria cookie could be comprehensively evaluated by TPA testing hardness,cohesion and sensory evaluation,which would provide a basis for constructing an objective and accurate sensory evaluation system for cookie.

关 键 词：曲奇 质地多面剖析法 相关性分析 感官评价 质构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]