Effects of Softening Process on TPA Parameters and Sensory Quality of Purple Sweet Potato Moon Cake

Abstract

Abstract: This study investigated the changes of TPA parameters such as hardness, resilience, as well as cohesiveness and their correlations between sensory evaluation of purple sweet potato moon cakes during softening process. The results showed that all the TPA parameters firstly increased and then decreased during 72 hours softening process. The 50% sweet potato stuffing moon cake reached its TPA peaks at 24h, while 100% sweet potato stuffing moon cake reached peaks at 48h. In overall, the 50% sweet potato stuffing moon cake’s TPA parameters were less than 100% sweet potato stuffing moon cake’s. Sensory evaluation made at 12h, 24h, 48h and 72h in softening process showed that the sensory scores were the highest at 72h and were significantly negatively correlated with their TPA parameters（p≤0.05）. Therefore, softening process could improve the sensory quality of purple sweet potato moon cakes, while TPA parameters such as hardness, resilience and cohesiveness could be applied objectively to evaluate the quality of purple sweet potato moon cakes.

Key words: purple sweet potato moon cake, softening process , TPA(Texture Profile Analysis), sensory evaluation, correlation

CLC Number:

TS255.5

Xian CHEN. Effects of Softening Process on TPA Parameters and Sensory Quality of Purple Sweet Potato Moon Cake[J]. FOOD SCIENCE, 0, (): 0-0.

References

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