测试条件对麻糬凝胶质构特性测定结果的影响  

Influence of Test Conditions on the Results of Texture Profile Determination of Mochi Gel

作　　者：韩晓翠 周显青[1] HAN Xiaocui;ZHOU Xianqing(School of Food and Strategic Reserves,Engineering Research Center of Grain Storage and Security of Ministry of Education,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮食和物资储备学院,粮食储藏与安全教育部工程研究中心,河南郑州450001

出　　处：《食品研究与开发》2024年第11期16-21,共6页Food Research and Development

基　　金：国家现代农业产业技术体系资助项目(CARS-03)。

摘　　要：该研究通过单因素试验探究不同测试条件(压缩比、测试速度、停留时间)对麻糬凝胶质构特性参数测定结果的影响,采用全质构分析(texture profile analysis,TPA)测试模式得到硬度、黏性、回复性、弹性、咀嚼性、胶着性和内聚性指标,并采用变异系数(coefficient of variation,CV)和方差分析(analysis of variance,ANOVA)方法对质构参数测定结果进行分析,结果表明:压缩比对硬度、黏性、弹性、咀嚼性、胶着性、内聚性和回复性有显著性影响;测试速度对黏性、硬度、弹性、咀嚼性、胶着性、内聚性及回复性均有显著性影响;停留时间对回复性、咀嚼性、胶着性、内聚性和弹性有显著性影响。通过变异系数对比分析选择适宜的质构测试条件为压缩比40%、测试速度1.0 mm/s、停留时间3 s;并对单因素优化得到的测定条件进行重复试验验证,发现质构测定结果的变异系数均小于5%,说明该测试条件下测定结果稳定性较好,可较好地反映麻糬凝胶质地特征,适用于麻糬凝胶类样品的质构测试。This study investigated the effects of different test conditions(compression ratio,test speed,and residence time)on the determination results of texture profile parameters of mochi gel.The texture profile analysis(TPA)test mode was employed to obtain parameters such as hardness,viscosity,resilience,elastic-ity,chewiness,adhesiveness,and cohesiveness.Coefficient of variation(CV)and analysis of variance(ANOVA)were used to analyze the results of texture profile parameters.The results show that the compression ratio has significant effects on hardness,viscosity,resilience,elasticity,chewability,adhesiveness and cohe-sion.The test speed has significant influence on hardness,viscosity,resilience,elasticity,chewability,adhe-siveness and cohesion.Residence time has significant influence on resilience,elasticity,mastication,adhe-siveness and cohesion.Through comparative analysis using the CV,appropriate testing conditions for texture were determined to be a compression ratio of 40%,test speed of 1.0 mm/s,residence time of 3 s.The deter-mined conditions obtained through single-factor optimization were subjected to repeated experimental verifica-tion,revealing CV of less than 5%for all texture profile parameters.This indicated good stability of the deter-mination results under these test conditions,which effectively reflected the texture characteristics of mochi gel and was suitable for texture test of mochi gel samples.

关 键 词：麻糬 凝胶 质构特性 全质构分析 测试条件 

分 类 号：TS2[轻工技术与工程—食品科学与工程]