CAJ | 학술논문

食品的脆度指标冈构成因素复杂,虽有少量探索,目前为止尚没有形成比较一致的客观表征和测量方法.本研究以具有脆度属性要求的各种蔬菜水果类食品为对象,建立食品的感官脆度评价与仪器测定质构图中提取的各种参数的相关性.把所得的力、斜率、面积、而积,距离等参数与感官平均脆度值进行相关性分析,结果表明:斜率与感官脆度值具有最高的相关性,据此建立脆度指标的表征模型.以饼干类食品对该模型进行验证,表明该模型对蔬菜水果及饼干类食品有较好的应用前景.
식품적취도지표강구성인소복잡,수유소량탐색,목전위지상몰유형성비교일치적객관표정화측량방법.본연구이구유취도속성요구적각충소채수과류식품위대상,건립식품적감관취도평개여의기측정질구도중제취적각충삼수적상관성.파소득적력、사솔、면적、이적,거리등삼수여감관평균취도치진행상관성분석,결과표명:사솔여감관취도치구유최고적상관성,거차건립취도지표적표정모형.이병간류식품대해모형진행험증,표명해모형대소채수과급병간류식품유교호적응용전경.
Food crispness is so complex due to multiple factors that have been less explored as yet.Currently,no objective characterization and general measurement equation of food crispness have been available.In this study,vegetables and fruits were used as the subjects to establish the correlation between sensory evaluation and texture analysis profile for food crispness.The correlations between average sensory crispness and parameters including force,slope,area and area-distance ratio were analyzed.Results indicated that the highest correlation between slope and sensory crispness was observed and an evaluation model for food crispness was established based on this.Several kinds of biscuits were used to validate the evaluation model.The validation results demonstrate a good practical prospect of this model in predicting the crispness of vegetables and fruits as well as biscuits.