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投稿时间：2019-10-12
投稿时间：2019-10-12
中文摘要: 研究不同木薯全粉添加量对木薯薄饼感官品质、质构特性的影响，同时考察4℃冷藏和-18℃冷冻储藏条件对木薯薄饼质构特性的影响。结果表明，木薯全粉的添加量为10%时，木薯薄饼蓬松柔软、弹性适中、木薯香气适宜、口感细腻，感官评分最高。木薯全粉添加量超过10%时，木薯薄饼硬度、咀嚼性明显增大，弹性和内聚性降低，整体食用品质变差，10%木薯全粉添加量所制备的木薯薄饼食用品质最佳。4℃冷藏条件下储存的木薯薄饼具有较好的质构特性，与-18℃冷冻储藏条件相比，具有较低的硬度、咀嚼性和较高的弹性、内聚性。
Abstract:Effects of cassava flour addition and storage conditions on edible qualities of cassava pancake.The results showed that when the additive amount of cassava flour was 10%，the cassava pancake were fluffy soft，moderately elastic，aroma and taste were appropriate，sensory evaluation results showed that sensory evaluation score was higher than other volumes.When substitution amount of cassava flour exceeded 10%，the hardness and chewiness of cassava，pancake were significantly increased，springiness and cohesiveness of that were lowered，and the edible quality was deteriorated.The cassava pancake prepared with substitution of 10% cassava flour was the best quality.The cassava pancake stored at 4℃has better texture property and lower hardness，chewiness and higher springiness and cohesiveness rather than that stored at-18℃.
文章编号：202018010 中图分类号： 文献标志码：
基金项目:南宁市科学研究与技术开发计划项目（20175181-1）
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