面条品质评价方法研究

2004,37(12):2000-2005ScientiaAgriculturaSinica2003-10-108632002AA2070039732[e-mail]16()19930.73TPA0.540.700.560.665%1%r0.560.660.595%1%r=-0.61MethodsforEvaluationofQualityCharacteristicsofDryWhiteChineseNoodlesLEIJi1,ZHANGYan2,WANGDe-sen2,YANJun2,HEZhong-hu2,3(1BiotechnologyCollege,XihuaUniversity,Chengdu610039;2InstituteofCropBreedingandCultivation,ChineseAcademyofAgriculturalSciences,Beijing100081;3CIMMYT-ChinaOffice,Beijing100081)Abstract:SixteenwheatcultivarsandadvancedlineswithwidevariationinqualitytraitswereusedtoevaluategrainandflourqualitycharacteristicsandtheirinfluenceondrywhiteChinesenoodles(DWCN).Thecolorofflour,noodlesheet,andcookednoodlewasmeasuredusingMinoltaCR-310.DWCNtexturewasevaluatedbytextureprofileanalysis(TPA)usingTextureAnalyzerandtrainedpanelistsaccordingtotheChinesestandardmethodfornoodlequalityevaluation(SB/T10137-93)approvedin1993bytheMinistryofCommerce.ItwasobservedthattheDWCNqualitywasaffectedbygrainhardness,flourash,proteincontentandquality,andstarchproperty.ThecolorofcookednoodlecouldbetestedusingMinoltainsteadofsensoryevaluation,theircorrelationcoefficientis0.73(P0.01).HardnessofTPAparameterswassignificantlyassociatedwithnoodleappearance,firmness,elasiticity,andtotalscoreofsensoryevaluation,withr=0.54,0.70,0.56and0.66,respectively.GumminessofTPAparameterswasalsosignificantlycorrelatedwithnoodleappearance,firmness,andtotalscore,withr=0.56,0.66and0.59,respectively.SpringinessofTPAparameterswassignificantandnegativelycorrelatedwithnoodlestickiness,withr=-0.61.Therefore,sensoryevaluationofnoodleappearance,firmness,andtotalscoreisrecommendedfornoodleevaluationthroughhardnessandgumminessofTPAparametersmeasuredbyTextureAnalyzer.Keywords:Commonwheat;Noodlequality;MinoltaCR310;TextureAnalyzer;Sensoryevaluation40%[1,2]12200120151025151510(10)(20)252555[1,5]5[6]MinoltaL*a*b*InstronUniversal[2,7,8]161993[4]16950718545039023984734186014271604/20102-4682-1702-490831/254002-51495459/89202-4475418/102001-02·12GB1351-78SKCS4100,PertenInstrumentsAB,SwedenFoss1241,SwedenAACC08-0156-6354-2154-1056-81BNewportScientificRVASuper3Batey[9]/(/)Kiribuchi-Otobe[10]Oliver[8]MinoltaCR-310(MinoltaCameraCo.,Ltd.,Japan)0h2824hD65CIE-L*a*b*L-a-b-(L*-b*)(L*-b*)BRI[11]35.0%200g30min3mm2mm1mm11.5mm1mmSB/T10137-936minTextureanalyzerTPAHard-nessAdhesivenessSpringinessCohesivenessGumminessChewiness0.8mm·s-10.8mm·s-10.8mm·s-170%Auto-5g3()1120023712250sTable1VariationofqualitytraitsintestedwheatcultivarsTraitMeanRangeCV%Testweightg·L-1796.1765-8171.68SKCS64.527-8129.01Flouryield%69.061.8-74.35.28Flourash%0.450.37-0.5210.0Flourprotein14%12.110.1-14.311.1Zelenysedimentationml38.414.4-58.339.2Waterabsorption%64.657.5-69.96.06Developmenttimemin3.881.2-9.760.71Stabilitymin6.191.3-14.267.44Energycm254.16-11060.96Extensibilitymm149.595-20419.84Max.resistanceBU254.139-57362.51FallingnumberS407295-51713.6HighpeckviscosityRVU259.4201.3-312.612.3BreakdownRVU62.140.3-94.725.4/Amylose/amylopectin0.200.14-0.2925.0TPA22TPA1%Baik[12]5%5%1%Gumminess=HardnessCohesivenessChewiness=HardnessCohesivenessSpringinessSpringinessTPA1%%/Table2CorrelationcoefficientsbetweenTPAparametersandlourqualitytraitsTraitHardnessCohesivenessGumminessChewinessFlourprotein14%0.72**0.54*0.84**0.69**mlZelenysedimentation0.81**0.440.87**0.65**minDevelopmenttime0.350.62*0.540.28Energycm20.72**0.260.73**0.37mmExtensibility0.68**0.100.64**0.49Max.resistanceBU0.61*0.270.64*0.25/Amylose/amylopectin-0.61*-0.47-0.71**-0.55****5%1%*and**indicatesignificanceat5%and1%probabilitylevels,respectively335%r=-0.68/r-0.720.74/r0.580.59-0.52/0.650.560.51-0.671220035%/[13~15]Fig.1RelationshipbetweengumminessandflourproteinandsedimentationvalueTable3CorrelationcoefficientbetweenparametersofsensoryevaluationandflourqualitytraitsTraitColorAppearanceFirmnessStickinessTotalscoreSKCS0.150.68**0.240.65**0.35Kernelprotein14%0.330.56*0.58*0.360.54*Flourash14%-0.68**-0.14-0.35-0.55*-0.50*Flourprotein14%0.360.63**0.59*0.450.57*Sedimentationml0.330.74**0.480.490.49Developmenttimemin0.040.63**0.320.470.28Stabilitymin0.110.72**0.240.56*0.30Energycm20.340.69**0.440.480.44Max.resistanceBU0.340.70**0.430.51*0.44/Amylose/amylopectin-0.33-0.72**-0.52*-0.67**-0.55****5%1%*and**indicatesignificanceat5%and1%probabilitylevels,respectivelyL-b445%(r=-0.55)241%-0.63-0.58-0.68Kruger[16]0h(r=0.77)24h(r=0.88)(r=0.82)1%24h%%r0.560.73TPA55TPATPAr=0.70r=0.66TPAr=0.661%TPATPATPA5%TPATPATPATPATPA200437Table4CorrelationcoefficientsbetweencolorofflourandnoodleandflouryieldandashTraitFlouryieldFlourashL-bFlourL-bL-bNoodlesheetsL-b(0h)L-bNoodlesheetsL-b(24h)L-bCookednoodleL-bFlourash0.219L-bFlourL-b-0.55*-0.47L-b0hNoodlesheetL-b(0h)-0.37-0.340.77**L-b(24h)NoodlesheetL-b(24h)-0.37-0.63**0.88**0.77**L-bCookednoodleL-b-0.06-0.58**0.82**0.59*0.88**Noodlecolor0.08-0.68**0.460.170.56*0.73**0h24h024L-bL-bL-b***5%1%0hand24hindicateL-bvalueofnoodlesheetplacedfor0hourand24hours,respectively.NoodleL-bindicatesL-bvalueofcookednoodle.Noodlecolorindicates