扩展仪- e在织构仪中的替代用途

I. Švec
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引用次数: 0

摘要

传统上用质地计来评价食物的质地。在中试规模上,使用Extensograph-E仪器测量了四个全麦或奶酪盐棒样品。该设备最初是为评价小麦粉面团的粘弹性而设计的。作为所得曲线高度的伸测电阻与断裂样品的重量(分别为59-1506单位和3.11-19.38 g)密切相关,代表盐棒的硬度。根据所测材料的脆性特性,拉伸弹性和曲线宽度的测量间隔为5.00-10.00 mm。同样,变形能作为曲线下面积也不能用于样本判别(范围0.59-11.00 cm2)。奶酪类和全麦类的硬度具有统计学上的相似性,50个项目的拉伸电阻平均值分别为559±381和500±352单位。根据生产商的说法,两个测试的面包棒样品至少可以区分- 50个项目的对应平均值为367±293和632±361个单位)。最后,只有盐棒的延展性与糖、蛋白质和脂肪的声明含量相关(N = 100和P = 95%时r = - 0.52, - 0.56和0.49)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Alternative Use of the Extensograph-E in the Role of a Texturometer
Abstract Food texture is traditionally evaluated using texturometers. On a pilot scale, four samples of graham or cheese salted sticks were measured by using the apparatus Extensograph-E. The equipment is originally designed for evaluation of the viscoelastic properties of wheat flour dough. The extensograph resistance as the height of gained curves has been closely correlated with the weight of the broken samples (ranges 59-1506 units and 3.11-19.38 g, respectively), representing the hardness of the salted sticks. As presumed, extensigraph elasticity and curve width were measured at close intervals 5.00-10.00 mm due to brittle character of the material tested. Similarly, neither the deformation energy as the area under the curve could be used for the samples discrimination (range 0.59-11.00 cm2). The hardness of cheese type and graham counterpart was statistically similar – the extensograph resistance means of fifty items were 559±381 and 500±352 units. According to the producer, the least, both tested graham stick samples could be differentiated - the corresponding means of fifty items were 367±293 and 632±361 units). Finally, only the extensibility of salted sticks was correlated with the declared contents of saccharides, proteins, and fat (r = −0.52, −0.56, and 0.49 for N = 100 and P = 95%).
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