FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (6): 171-174.doi: 10.7506/spkx1002-6630-201306038

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Optimization of Testing Conditions for TPA Analysis of Rice Dumplings

ZHU Jin-jin,PAN Zhi-li,XIE Xin-hua,SUO Biao,YUE Zong-yang,AI Zhi-lu*   

  1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan
  • Received:2012-03-01 Revised:2013-02-03 Online:2013-03-25 Published:2013-03-01

Abstract: The optimal testing conditions of textural property analysis (TPA) for rice dumplings were explored. Testing speed and compression ratio were selected as research objects. The results showed that compression ratio had a significant impact on textural parameters. Quadratic models were fitted for hardness and resilience, which revealed a statistically significant difference. The ideal testing conditions were testing rate of 1 mm/s and compression ratio of 60%.

Key words: textural property analysis (TPA), rice dumpling, testing rate, compression ratio

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