不同淀粉对饼干口感润滑质地的影响

Effects of different starches on the lubricating texture of biscuits

中文关键词:  淀粉  润滑性  感官评价  摩擦系数

英文关键词:starch  lubricity  sensory evaluation  friction coefficient

中文摘要:

      目的 探究不同植物源淀粉对饼干口感润滑质地的影响规律。方法 以不同植物源淀粉和面粉进行配比加入配料研制不同植物源淀粉饼干, 结合流变学、感官评价、摩擦学参数考察其对饼干质地、口腔润滑及感官属性的影响。结果 不同淀粉饼干的润滑性结果为: 马铃薯淀粉饼干>豌豆淀粉、红薯淀粉饼干>绿豆淀粉饼干, 其结果与感官差异分析结果一致。结论 淀粉作为润滑质地调节剂, 可以提高饼干产品口腔润滑性能, 同时该研究也为口腔摩擦学用于主观感官分析提供参考。

英文摘要:

      Objective To explore the effects of different plant-derived starches on the lubricating texture of biscuits. Methods Different plant-derived starch biscuits were prepared by adding ingredients in different proportions of plant-derived starch and flour. Combined with rheology, sensory evaluation, and tribological parameters, their effects on biscuit texture, oral lubrication and sensory attributes were investigated. Results The lubricity results of different starch biscuits were: Potato starch biscuits>pea starch, sweet potato starch biscuits>mung bean starch biscuits, and the results were consistent with the results of sensory difference analysis. Conclusion As a lubricating texture modifier, starch can improve the oral lubricating properties of biscuit products. At the same time, this study also provides a reference for the subjective sensory analysis of oral tribology.