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文章摘要
马铃薯全粉对速冻油条品质的影响
Effect of Potato Flakes on the Quality of Frozen Fried Bread Sticks
投稿时间:2017-10-08  修订日期:2017-11-14
DOI:
中文关键词: 速冻油条  马铃薯全粉  含油率  微波  质构
英文关键词: frozen fried bread sticks  potato flakes  oil content  microwave  texture
基金项目:国家十三五重点研发计划专项(2016YED04007)
作者单位E-mail
杨玉婷 江南大学食品学院 2547408431@qq.com 
周惠明 江南大学食品学院 hmzhou@jiangnan.edu.cn 
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中文摘要:
      通过对油条的色泽、含油含水率、比容、复热失水率、质构以及感官的分析测定,研究了马铃薯全粉对速冻油条品质的影响.结果表明:添加马铃薯全粉能降低速冻油条的含油率.当添加10%马铃薯全粉时,速冻油条的干基含油率比对照组降低12.44%.在色泽上,添加马铃薯全粉后,油条的黄度和红度增加,白度有所降低.质构分析结果表明,添加马铃薯全粉后,速冻油条的硬度显著(p<0.05)降低,弹性显著(p<0.05)升高,当添加10%马铃薯全粉时,油条的弹性值最高,感官评分也最高。
英文摘要:
      In this paper, the color, water content, oil content, expansibility, water loss, texture and sensory of fried bread sticks (FFBS) were measured to study the effects of potato flakes (PF) on the quality of FFBS. The results showed that the addition of PF reduced the oil content of FFBS. The oil content of the FFBS dry-matter was 12.44% lower than the control group when 10% PF added. It also affected the color. The yellow and red values of the FFBS increased and the whiteness value decreased with the increasing ratio of PF. The results of texture showed that the hardness value of FFBS was significantly lower (p < 0.05) while the elasticity value was significantly higher (p < 0.05) than the control group and it was the most elastic when 10% PF added. Meanwhile, the sensory score of FFBS was the highest when the PF amount was 10%.
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