不同品种糯玉米组分对其煮制后食用品质的影响

doi:10.3969/j.issn.1673-1689.2013.10.010

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不同品种糯玉米组分对其煮制后食用品质的影响
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                        10.3969/j.issn.1673-1689.2013.10.010
                    
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基金项目:江苏省农业科技自主创新资金项目(CX(11)2068)

Effect of the Components of the Different Varieties of Waxy Corn on Their Sensory Quality

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摘要:

为了研究影响糯玉米的感官品质的主要因素,对11种糯玉米的鲜食感官品质、组分特征及种皮厚度之间的相关性进行分析。感官评定结果表明:11种糯玉米在味道和口感方面差异不显著,但是在香气和色泽方面差异显著。色差分析结合感官数据结果显示,除了彩糯以外,白糯玉米品种中亮度和黄度值高的品种作为鲜食品种更受人们欢迎。还原糖与玉米棒的色泽呈现极显著正相关(P<0.01)。11种鲜糯玉米的组分差异比较大,水分、直链淀粉、支链淀粉、还原糖和总糖含量各个品种间都有较大差异,其余组分如游离氨基酸、脂肪、灰分等差异相对较小;各个品种的种皮厚度也有较大差异。但是组分变量与感官结果之间相关性不显著,种皮厚度与感官结果之间的相关性也不显著。

Abstract:

The relationship among sensory quality,components and pericarp thickness of 11varieties of waxy corn were investigated in order to study the main effectors on sensory quality of the waxy corn. Sensory evaluation results showed that the differences in taste and chewing quality among 11 waxy corns after cooking were almost unobvious,while the flavor and color are significantly different. The results of colorimeter and sensory evaluation suggested that except colored waxy corn,corn varieties with high value of L and b would be more accepted. The content of reduced sugar and surface color of corn showed a very significant positive(p<0.01). The difference among the components content like water,amylose,amylopectin,reduced sugar and total sugar and pericarp thickness of the 11 waxy corn are obvious,while others like free amino acid,lipid,ash are unobvious. However,there are no obvious correlation between the sensory evaluation results and components and pericarp thickness.

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唐明霞,邱启程,袁春新,冯英委,陈国清,陈洁.不同品种糯玉米组分对其煮制后食用品质的影响[J].食品与生物技术学报,2013,32(10):1070-1074.

TANG Ming-xia, QIU Qi-cheng, YUAN Chun-xin, FENG Ying-wei, CHEN Guo-qing, CHEN Jie. Effect of the Components of the Different Varieties of Waxy Corn on Their Sensory Quality[J]. Journal of Food Science and Biotechnology,2013,32(10):1070-1074.

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在线发布日期: 2014-06-17
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