Optimization for mango texture profile analysis and characterization of texture to different maturaity of mango
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摘要: 应用质构仪对芒果果肉进行TPA测试,探索压缩率、测试方向、测试速率等测试条件对不同成熟度芒果果肉质构测定结果的影响。结果表明,三种测试条件对不同成熟度芒果果肉的质构测定影响不同,采用果皮面向探头,测试和测后速率均为1 mm/s,压缩率20%~30%的测试条件能较好的表征芒果果肉的TPA质构特性。在芒果成熟过程中,随样品成熟度的增加,硬度、凝聚性、咀嚼性迅速下降,粘着性以成熟度2级最高,弹性变化不大;低成熟度芒果果肉质构参数的相关性较好,硬度和咀嚼性呈显著正相关性,高成熟度的芒果各质构参数间相关性不显著。本研究为质构仪应用于芒果果肉质构测定提供了参考。Abstract: Texture analyzer was used to texture profile analysis of mango pulp,and the influence of different test parameter such as compression ratio,test direction,test speed on the results of different maturity of mango pulp was explored. The results showed that the compression ratio,test direction,test speed could result in varying degrees of impact to the outcome. The TPA texture properties of mango pulp could be characterized preferably when the test parameter was selected as the peel facing the probe,pre and after test speed was 1 mm / s and the compression ratio was 20% ~ 30%. Hardness,coherence,and chewiness dropt rapidly while springiness had no obvious change with the increase of maturity of the mango sample,adhesiveness of maturity level 2 was the highest.Low maturity of mango pulp had better correlation among texture parameters,hardness and chewiness showed a significant positive correlation,while high maturity of mango pulp had no significant correlation with texture parameters.The study provided a good reference for the mango pulp texture analysis.
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Keywords:
- mango /
- texture profile analysis /
- maturity /
- texture properties
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