Abstract:

The hardness and stickiness of compound fruit bar of longan and plum was tested using texture analyzer, and the factors affecting the testing results were explored, including cross-head speed, sample mass (thickness fixed, but length and width varying), material mass ratio, and storage time. For the compound fruit bar composed of half longan and half plum, significant differences in the hardness and stickiness were found between two results tested at the cross-head speed of 3-120 mm/min and at 240-480 mm/min while no pronounced differences were found between two testing results in 3-120 mm/min or 240-480 mm/min．No marked effect of sample mass was seen on the hardness and stickiness for compound fruit bar composed of half longan and half plum, while mass ratio of longan to plum did affect significantly on the hardness and stickiness, and the compound fruit bar composed of half longan and half plum had the best taste. During storage for 45 days at room temperature, the hardness and stickiness had no significant changes.

Key words: compound fruit bar, hardness, stickiness, texture analyzer, testing parameter