| 引用本文: | 高瑞萍1,2,涂鸿阳1,2,梁明艳1,2.添加慈姑粉对馒头品质特性影响的研究(J/M/D/N,J:杂志，M：书，D：论文，N：报纸).期刊名称,2026，43（2）：18-26 |
| CHEN X. Adap tive slidingmode contr ol for discrete2ti me multi2inputmulti2 out put systems[ J ]. Aut omatica, 2006, 42(6): 4272-435 |
|
| 摘要: |
| 目的 探究不同比例的慈姑粉对小麦馒头质构、比容、白度、水分含量、pH 值、抗氧化活性和感官特性的影响。
方法 以小麦馒头为对照,研究添加不同比例的慈姑粉(0. 5%、1. 5%、2. 5%、3. 5%)对馒头咀嚼性、硬度、弹性、回复
性、比容、pH 值、白度、水分含量、抗氧化能力以及感官特性等 10 个品质指标的影响,并对品质指标进行相关性分
析。 结果 随着慈姑粉含量增加,馒头的硬度、咀嚼性、pH 值显著增大(P<0. 05),弹性、比容、水分含量随着慈姑粉
添加量的增加而降低(P<0. 05),回复性没有显著性影响(P>0. 05)。 添加量在 1. 5%时,色度值最高,呈现亮白光
泽,添加 0. 5%慈姑粉的馒头感官评分最高(89 分)。 馒头的抗氧化性随慈姑粉添加量增加而提高。 通过相关性分
析表明,慈姑粉馒头的硬度与咀嚼性可以作为质构特性中的分析指标。 馒头的 pH 值与咀嚼性、馒头硬度之间呈正
相关(P<0. 01),慈姑粉馒头的弹性与比容、水分含量呈正相关(P<0. 01),与 pH 值呈负相关(P<0. 01),感官评分
与比容、弹性、白度、水分含量呈正相关(P<0. 05),与硬度、咀嚼性呈负相关(P<0. 01)。 结论 添加慈姑粉会对馒头
理化性质、抗氧化性和感官特性产生显著影响。 |
| 关键词: 慈姑粉 馒头 理化特性 抗氧化性 感官特性 |
| DOI： |
| 分类号: |
| 基金项目: |
|
| Study on the Effect of Adding Sagittaria sagittifolia L. Powder on the Quality Characteristics of Steamed Bread |
|
GAO Ruiping1 2, TU Hongyang1 2, LIANG Mingyan1 2
|
|
1. School of Food Science and Engineering Chongqing Technology and Business University Chongqing 400067 China
2. Chongqing Engineering Research Center for Processing Storage & Transportation of Characterized Agro-Products
Chongqing 400067 China
|
| Abstract: |
| Objective This study aims to investigate the effects of incorporating different proportions of Sagittaria
sagittifolia L. powder on the quality characteristics of steamed wheat bread including its texture specific volume
whiteness moisture content pH antioxidant activity and sensory properties. Methods Using plain wheat steamed bread
as the control different proportions of Sagittaria sagittifolia L. powder 0. 5% 1. 5% 2. 5% 3. 5% were added. Their
effects on ten quality indicators—chewiness hardness elasticity resilience specific volume pH whiteness moisture
content antioxidant capacity and sensory characteristics—were evaluated and correlation analysis was performed on
these quality indicators. Results With increasing Sagittaria sagittifolia L. powder content the hardness chewiness and
pH of the steamed bread increased significantly P < 0. 05 while elasticity specific volume and moisture content decreased P< 0. 05 . Resilience was not significantly affected P > 0. 05 . The highest whiteness index indicating
bright lustrous appearance occurred at 1. 5% addition. Sensory scores peaked at 89 points with 0. 5% of Sagittaria
sagittifolia L. powder. The antioxidant activity of steamed bread increased with the addition level of Sagittaria sagittifolia
L. powder. Correlation analysis indicated that hardness and chewiness could serve as key indicators for textural analysis.
A positive correlation was found between pH and both chewiness and hardness P < 0. 01 . Elasticity was positively
correlated with specific volume and moisture content P<0. 01 but negatively correlated with pH P<0. 01 . Sensory
scores were positively correlated with specific volume elasticity whiteness and moisture content P < 0. 05 and
negatively correlated with hardness and chewiness P < 0. 01 . Conclusion The addition of Sagittaria sagittifolia L.
powder significantly influences the physicochemical properties antioxidant activity and sensory characteristics of steamed
bread. |
| Key words: Sagittaria sagittifolia L. powder steamed bread physicochemical properties antioxidant activity sensory
characteristic |
