关键词: 凝固型酸奶, 形变量, 测试速率, 探头, 压缩间隔时间, 质构实验参数

Abstract:

To understand the effects of test conditions on the measurement of texture parameters and establish an analytical
method for testing set yogurt, set yogurt samples with different solid concentrations were investigated in this study. The
results showed that hardness and adhesiveness were positively proportional to deformation. Adhesiveness was inversely
proportional to the test speed and other parameters increased with increasing test speed. Extension of pressurization interval
enlarged cohesiveness rather than other parameters. The values of all the texture parameters increased with increasing
diameter of the probe. A 20% deformation and test speed of 60 mm/min without pressurization interval were determined
as the optimal test conditions. In addition, a 12.7-mm-diameter probe was the most sensitive to distinguish concentration
discrepancy of set yogurt with a sensitivity of 0.8%.

Key words: set yogurt, deformation, test speed, probe, pressurization interval, texture profile analysis