4.7 Article

Textural Properties of Chinese Water Chestnut (Eleocharis dulcis) during Steam Heating Treatment

期刊

FOODS
卷 11, 期 9, 页码 -

出版社

MDPI
DOI: 10.3390/foods11091175

关键词

Chinese water chestnut; thermal treatment; textural properties; correlation

资金

  1. National Key R&D Program of China [2018YFC1604001]

向作者/读者索取更多资源

This study examined the textural properties of Chinese water chestnut (CWC) subjected to different degrees of thermal treatments using instrumental and sensory methods. The results showed that the crispness and hardness of CWC slightly decreased with the extension of thermal treatment time, while cells and starch grains were damaged. The sensory results were significantly correlated with the instrumental test results.
Chinese water chestnut (CWC) has become one of the most popular foods in China. The textural properties of food contribute considerably to consumer preferences. Fresh fruits and vegetables are normally softened after thermal treatment. However, CWC retains most of its crispness and hardness after steaming. To explore the relationship between thermal processes and sensory changes, a method for measuring the texture of CWC is warranted. This study aimed to examine the textural properties of CWC subjected to varying degrees of thermal treatments using instrumental and sensory methods. Instrumental tests included the shear force test and puncture test, while trained panelists assessed the sensory attributes. Two sensory attributes were selected for evaluation: crispness and hardness. The results indicated that with the extension of thermal treatment time, the crispness and hardness of CWC decreased slightly, while cells and starch grains were damaged. Sensory results showed a significant correlation with shear force index (slope of rising curve) (p < 0.05) and puncture index (slope of rising curve, slope of descending curve and compression work) (p < 0.05). Thereafter, the instrumental tests parameters could be used to establish regression models for predicting crispness and hardness and controlling the quality of CWC products.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据