Influence of purple potato powders on the physical properties and sensory qualities of muffin cake
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摘要: 研究了紫马铃薯全粉添加对马芬蛋糕烘焙损失率、色差、质构性能及感官的影响。结果表明,不同比例混合粉的水溶性及持水性有显著差异(p<0.05),马芬蛋糕的烘焙损失率在紫马铃薯全粉添加量小于70%时差异不显著(p>0.05),但是当紫马铃薯全粉添加量为90%时,烘焙损失率差异显著(p<0.05)。马芬蛋糕的亮度随着紫马铃薯全粉含量增加而显著降低(p<0.05)。马芬蛋糕的硬度随着紫马铃薯全粉添加量增加而显著增加(p<0.05),在紫马铃薯全粉含量在10%~30%时,其他质构指标变化差异不显著(p>0.05);紫马铃薯全粉添加量为10%和30%获得最高分。综上分析,适宜的紫马铃薯全粉添加量为30%。Abstract: The effects of the addition of purple potato powders on the baking loss rate, color difference, texture property and sensory quality of muffin cake were studied. The results showed that there were significant differences ( p < 0.05) in water solubility and water holding capacity of blended flour with different purple potato powders.The difference of baking loss rate was not significant ( p > 0.05) when the amount of purple powders was no more than 70%, but the difference was significant ( p < 0.05) when the amount of purple potato powders was 90%.The lightness of the muffin cake was significantly reduced with the increasing the amount of purple potato powders, but its hardness increased significantly with the increasing the amount of purple potato powders.When the amount of purple potato powders was 10% 30%, the changes of other texture indexes were not obvious ( p > 0.05) .The sensory evaluation muffin cake got the highest score when the amount of purple potato powers were 10%and 30%, respectively.The suitable amount of purple potato powders was 30%.
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Keywords:
- purple potato powder /
- muffin cake /
- texture /
- water holding capacity
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