Effect of three kinds of corn starch on the quality characteristics of microwave-reheating chicken popcorn
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摘要: 本文研究了浸蘸液中三种玉米淀粉,包括普通玉米淀粉、糯玉米淀粉和玉米变性淀粉对微波复热鸡米花脆性及品质特性的影响。结果表明,添加玉米变性淀粉和糯玉米淀粉可以显著降低预油炸和微波复热后鸡米花外壳中油分含量(p<0.05);添加糯玉米淀粉和玉米变性淀粉组的鸡米花外壳L*值和b*值显著低于普通玉米淀粉组样品(p<0.05);经预油炸后添加普通玉米淀粉、糯玉米淀粉和玉米变性淀粉鸡米花外壳中水分分别为29.16%、28.43%和27.69%,经微波复热后分别为31.36%、29.45%和27.84%,添加玉米变性淀粉显著抑制了水分外迁(p<0.05);从脆性测定结果可知,较普通玉米淀粉和糯玉米淀粉而言,添加玉米变性淀粉可以显著提高预油炸和微波复热后鸡米花外壳的脆性(p<0.05)。综合感官评价,添加玉米变性淀粉的鸡米花外壳脆性最高,外壳油腻度最低,总体可接受性得分最高(p<0.05)。在浸蘸液中添加玉米变性淀粉能够有效阻碍微波复热过程中鸡米花水分和油分外迁移,提高微波复热鸡米花的感官品质特性。Abstract: The effect of three kinds of corn starch in dipping solution, including normal corn starch, waxy-corn starch and modified corn starch, on the crispness and quality characteristics of microwave-reheating chicken popcorn was evaluated in present study.The oil content in the crust of chicken popcorn processed with waxy-corn starch and modified corn starch was lower after pre-fried and microwave reheated ( p < 0.05) .And the L*-and b*-value of the crust of chicken popcorn processed with waxy-corn starch and modified corn starch was lower than that of normal corn starch ( p < 0.05) .After applying pre-fried, the water contents in the crust processed with normal corn starch, waxy-corn starch and modified corn starch respectively were29.16%, 28.43% and 27.69%, and after microwave reheated, corresponding with the water contents of three corn starch were31.36%, 29.45% and 27.84%, respectively ( p < 0.05) . And the crispness of crust prepared with modified corn starch was higher than that with the other corn starch ( p < 0.05) . According to the sensorial analysis, the crust crispness prepared with modified corn starch was the highest, the oil content was lowest, and the overall acceptability was the highest ( p < 0.05) .These results indicated that modified corn starch could inhibit the exosmosis of water and oil, enhance the sensory quality characteristics of microwave-reheating popcorn chicken.
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Keywords:
- chicken popcorn /
- microwave-reheating /
- corn starch /
- crust crispness /
- quality characteristics
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