Study on the influence of water content to texture of dried areca nuts
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摘要: 以槟榔干为实验材料,应用质构仪质地多面分析法(TPA),研究不同含水量对槟榔干质构特性的影响,并对测得的硬度、内聚性、粘附性、弹性、咀嚼性等数据进行相关性分析,探讨科学评价槟榔干质构特性的方法。结果表明:含水量越高,槟榔干的硬度、弹性、咀嚼性降低而粘附性提高;当槟榔干含水量达到18%以上后,含水量对槟榔干质构特性的影响不显著。相关性分析显示,槟榔干硬度、粘附性、弹性、咀嚼性等质构参数均能很好反映槟榔干的质地变化。因此评价槟榔干质构特性方法应以含水量一致且达18%以上为基础,质构仪测定的槟榔干硬度、粘附性、弹性、咀嚼性结合感官评价为指标建立模型。Abstract: The evaluation of the texture parameters for dried areca nuts during different water content by using texture profile analysis with the texture analyzer.The results showed that hardness, springiness and chewiness of dried areca nuts decreased significantly after the treatment, conversely, the adhesiveness increased significantly and the changed was insignificant after treated for more than 18%.The correlation analysis indicated the textural characteristics of dried areca nuts, including hardness, springiness, chewiness, and adhesiveness could well reflect the changes in texture of dried areca nuts.The above results provided theoretical basis for the quality control of dried areca nuts during processing.Therefore, the model was established for the evaluation of textural properties of dry betel nut, based on the consistent and up to 18% moisture content that combines the hardness, adhesion, elasticity, chewiness of dry betel nut determined by texture analyzer and sensory evaluation.
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Keywords:
- dried areca nuts /
- water content /
- texture
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