粗粮挂面感官质构及营养成分的对比分析

摘要

The texture properties,nutritional components and sensory evaluation of five coarse grain noo-dles were investigated.The result showed that the texture properties were significant difference in this five coarse grain noodles.The parameters of the corn noodles were higher,hardness 314.867 g,gumminess 219.352,chewiness 208.672,springiness 0.994,tensile force 19.8 g,tensile distance 58.840 mm.The sensory evaluation of corn noodles was better than others,and the content of protein was abundant.The nutritional composition of corn noodles was close to national standards,i.e.protein content 4.5 g,fat content 2.2 g,phosphorus 188.5 mg,calcium 15.5 mg in 50 g corn noodles.%研究分析五种粗粮挂面的质构特性、营养成分，并对其进行感官评价。TPA 结果表明：五种粗粮面条质构特性差异明显，玉米面条的质构参数值偏高，硬度314．867 g、胶着性219．352、咀嚼性208．672、弹性0．994、拉断力19．8 g、拉伸距离58．840 mm，其感官评分较高，蛋白质含量高。根据营养成分分析，每天吃50 g 粗粮，玉米面条所提供的蛋白质为4．5 g，脂肪2．2 g，磷188．5 mg，钙15．5 mg，接近标准值，适合人们食用。