食品科学 ›› 2017, Vol. 38 ›› Issue (13): 138-142.doi: 10.7506/spkx1002-6630-201713023

• 基础研究 • 上一篇    下一篇

回软对紫薯类月饼TPA参数及感官品质的影响

陈 弦,张凌泓,张 雁,周世斌,唐小俊   

  1. 1.广东省农业科学院蚕业与农产品加工研究所,农业部功能食品重点实验室,广东省农产品加工重点实验室,广东 广州 510610;2.华中农业大学食品科学技术学院,湖北 武汉 430070
  • 出版日期:2017-07-15 发布日期:2017-07-11

Effect of Post-Baking Softening on Texture Profile Analysis (TPA) Parameters and Sensory Quality of Moon Cake Stuffed with Purple Sweet Potato

CHEN Xian, ZHANG Linghong, ZHANG Yan, ZHOU Shibin, TANG Xiaojun   

  1. 1. Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture,Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Online:2017-07-15 Published:2017-07-11

摘要: 分析紫薯类月饼回软过程中硬度、回复性、凝聚性等质构剖面分析(texture profile analysis,TPA)参数的变化及其与感官品质的相关性。结果发现:在72 h的回软过程中,紫薯类月饼TPA参数的变化均呈现先增大后减小的趋势;其中,紫薯莲蓉月饼(紫薯和莲蓉馅料质量各占50%)TPA参数峰值出现在回软24 h,紫薯月饼(紫薯馅料100%)TPA参数峰值出现在回软48 h;紫薯莲蓉月饼的TPA参数总体低于紫薯月饼。分别在回软12、24、48 h及72 h对紫薯类月饼进行感官评定,结果表明,72 h感官评分最高,且感官评分与相应TPA参数呈现极显著负相关性(P≤0.01),说明回软过程有助于提高紫薯类月饼的感官品质,且TPA参数可以客观评价紫薯类月饼的感官品质。

关键词: 紫薯类月饼, 回软, 质构剖面分析, 感官评价, 相关性

Abstract: This study investigated the change of texture profile analysis (TPA) parameters such as hardness, resilience, and cohesiveness of moon cakes stuffed with purple sweet potato during the softening (chilling) process after baking, and also examined their correlations with sensory evaluation. The results showed that all the TPA parameters increased firstly and then decreased during 72 h of post-baking softening. The TPA parameters of moon cakes stuffed with 50% purple sweet potato and 50% lotus seed paste (sample 1) reached their peaks at 24 h of post-baking softening, while the peaks of TPA parameters attained at 48 h for those stuffed with 100% purple sweet potato (sample 2). Overall, the TPA parameters of the first sample were lower than those of the second sample. Sensory evaluation at 12, 24, 48 and 72 h of post-baking softening showed that the sensory scores were the highest at 72 h, which were extremly significantly negatively correlated with the TPA parameters (P ≤ 0.01). Therefore, the post-baking softening process could help improve the sensory quality of purple sweet potato moon cakes, while TPA parameters such as hardness, resilience and cohesiveness could be applied to objectively evaluate the sensory quality of purple sweet potato moon cakes.

Key words: purple sweet potato moon cake, post-baking softening, texture profile analysis (TPA), sensory evaluation, correlation

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