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中国精品科技期刊2020
陈月清,牛坡. 热风干燥下不同品种猕猴桃果干感官评价与质构特性的相关性分析[J]. 食品工业科技,2024,45(17):1−9. doi: 10.13386/j.issn1002-0306.2023090156.
引用本文: 陈月清,牛坡. 热风干燥下不同品种猕猴桃果干感官评价与质构特性的相关性分析[J]. 食品工业科技,2024,45(17):1−9. doi: 10.13386/j.issn1002-0306.2023090156.
CHEN Yueqing, NIU Po. Correlation Analysis of Sensory Evaluation and Texture Characteristics of Dried Kiwifruit of Different Varieties under Hot Air Drying[J]. Science and Technology of Food Industry, 2024, 45(17): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090156.
Citation: CHEN Yueqing, NIU Po. Correlation Analysis of Sensory Evaluation and Texture Characteristics of Dried Kiwifruit of Different Varieties under Hot Air Drying[J]. Science and Technology of Food Industry, 2024, 45(17): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090156.

热风干燥下不同品种猕猴桃果干感官评价与质构特性的相关性分析

Correlation Analysis of Sensory Evaluation and Texture Characteristics of Dried Kiwifruit of Different Varieties under Hot Air Drying

  • 摘要: 为探究品种、切片厚度及干燥温度对于热风干燥条件下猕猴桃果干品质的影响,选取三种不同品种且切片厚度分别为8、10、12 mm的猕猴桃作为研究对象,在热风干燥温度为60、65、70 ℃下干燥,并对干燥后的果干进行质地剖面分析(Texture Profile Analysis,TPA)和感官评价。结果表明:所有果干的硬度、弹性、咀嚼性在温度变化时存在显著性差异(P<0.05),硬度与胶粘性、咀嚼性之间(r=0.898~0.991,P<0.01)以及胶粘性与咀嚼性之间(r=0.944~0.968,P<0.01)均呈现出极显著的正相关性;所有果干的组织形态在厚度变化时具有显著性差异(P<0.05),硬度、滋味与总分之间呈现出显著或极显著的正相关性(r=0.797~0.981,P<0.05或P<0.01),硬度与滋味之间亦具有显著或极显著的正相关性(r=0.773~0.865,P<0.05或P<0.01);所有样品的TPA硬度指标与感官评价粘度指标都存在强相关性(r=0.557~0.778),但质构指标与感官评价总分均不存在显著的相关关系;绿心样品可利用仪器测定的粘附性、弹性、回复性替代感官评价,黄心样品可以利用硬度、弹性、回复性来替代感官评价,红心样品还有待进一步研究。综上,对猕猴桃干品质的评价起决定性作用的指标是硬度、咀嚼性、胶粘性,且不同种类的猕猴桃干参数指标的相关性分析结果有明显差异。

     

    Abstract: To investigate the impact of variety, slice thickness, and drying temperature on the quality of kiwi fruit slices under hot air drying conditions, three different kiwi fruit varieties with slice thicknesses of 8, 10, and 12 mm were selected as research subjects. The dried kiwi fruit was dried at hot air drying temperatures of 60, 65, and 70 ℃, and texture profile analysis (TPA) and sensory evaluation were conducted on the dried fruit. The results showed that there were significant differences in hardness, springiness and chewiness of all dried fruits when temperature was varied (P<0.05). Highly significant positive correlations were observed between hardness and gumminess and chewiness (r=0.898~0.991, P<0.01), as well as between gumminess and chewiness (r=0.944~0.968, P<0.01). The histomorphology of all dried fruits showed significant difference in thickness variation (P<0.05), and the hardness, taste and overall score showed significant or highly significant positive correlation (r=0.797~0.981, P<0.05 or P<0.01). There was also a significant or highly significant positive correlation between hardness and taste (r=0.773~0.865, P<0.05 or P<0.01). There was a strong correlation between TPA hardness index and sensory evaluation viscosity index of all samples (r=0.557~0.778), but there was no significant correlation between texture index and sensory evaluation total score. The adhesiveness, springiness, and resilience of the green heart sample could be used to replace the sensory evaluation, while the hardness, springiness, and resilience of the yellow heart sample could be used to replace the sensory evaluation. Red heart samples still need further research. In conclusion, index that play a decisive role in the evaluation of the quality of dried kiwifruit are hardness, chewiness, and gumminess, and the correlation analysis of the index of the parameters of dried kiwi fruit of different species were significantly different.

     

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