不同预处理、托盘干燥和微波干燥条件下花椰菜切片感官属性的评价

IF 1.5 3区生物学 Q3 PLANT SCIENCES

INTERNATIONAL JOURNAL OF PLANT SCIENCES Pub Date : 2023-01-15 DOI:10.15740/has/ijps/18.1/14-20

Vipin Kumar Verma, Devendra Kumar, Rupendra Singh, Pankaj Kumar, Devendra Singh

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引用次数: 0

摘要

菜花是印度最重要的冬季蔬菜作物之一。脱水花椰菜可用于提高蔬菜汤、罐头、挤压制品等各种产品的口感和营养价值。对花椰菜片进行了托盘干燥和微波干燥两种干燥工艺的试验研究。在不同温度(45℃、55℃、65℃)和不同功率(20 W、40 W、60 W)微波条件下，将花椰菜片预处理为未焯水、焯水、焯水、km干燥。对花椰菜切片制备后的理化特性进行了评价。在45、55和65°C的托盘干燥器和20、40和60 W功率的微波干燥器中，对预处理的花椰菜片进行了感官特性(颜色、风味、味道、质地和总体可接受性)的评估。感官进化采用享乐等级测试法来衡量消费者的接受度。结果表明，在65°c KMS平衡条件下，颜色得分最高，为7.9分;在65°c平衡条件下，托盘干燥机的味道得分最高，为7.9分。在65°C的漂白条件下，风味值达到最大值(8.0)，在65°C的托盘干燥机中，在微波干燥机中漂白条件下，质地值达到最高值(7.9)，颜色值达到最高值(7.9)，在60W的漂白条件下，在60W的未漂白条件下，味道值达到最高值(7.9)。在微波功率干燥条件下，在60w、km的热烫条件下，其风味评分最高(8.1分)，质地评分最高(7.9分)。在60w功率和65℃温度下，微波干燥的总体可接受度得分最高(7.92)，高于托盘干燥(7.85)。微波功率在60 W的水平下最适合于漂白花椰菜片的干燥。

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Evaluation of sensory attributes of cauliflower slices under various pre-treatment and tray drying and microwave power drying condition

Cauliflower is one of the most important winter vegetable crop of india. Dehydrated cauliflower can be used to enhance the taste and nutritional value of various product such as vegetable soup, canned and extruded products etc. Experimental study was conducted to evaluate cauliflower slices using tray drying and microwave power drying techniques. Pretreatment of cauliflower slices as unblanched, blanched and blanched with kms and dried at different temperature (45, 55 and 65°C ) and micro wave at different power level ( 20 W,40 W and 60 W ).The physio-chemical characteristics were evaluated just after preparation of cauliflower slices. Sensory characteristics (colour, flavour, taste, texture and overall acceptability) were evaluated for pre treated cauliflower slices which dehydrated in tray dryer at 45, 55 and 65°C temperature and in microwave power dryer at 20, 40 and 60 W power. Sensory evolution was done using hedonic rating test method to measure the consumer acceptability. Results showed that highest score was obtained as 7.9 for colour at 65°c in KMS balanced condition where as highest score for taste was obtained as 7.9 at 65°C in balanced condition in tray dryer. The maximum value of flavour (8.0) was obtained at 65°C in blanched condition where as highest value of texture (7.9) at 65°C in blanched condition in tray dryer in microwave dryer, the highest values of colour (7.9) was obtained at 60W in kms blanched condition where as highest value of taste (7.9) at 60 W in unblanched conditions. The highest score of flavour (8.1) and texture (7.9) were found at 60 W in kms blanched condition in microwave power drying. Overall acceptability score was highest (7.92) in microwave power drying than tray drying (7.85) in kms blanched sample at 60 W power and 65°C temperature drying, respectively. Microwave power drying was found most suitable for kms blanched cauliflower slices at 60 W power level.

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来源期刊

INTERNATIONAL JOURNAL OF PLANT SCIENCES 生物-植物科学

CiteScore

4.50

自引率

4.30%

发文量

审稿时长

6-12 weeks

期刊介绍： The International Journal of Plant Sciences has a distinguished history of publishing research in the plant sciences since 1875. IJPS presents high quality, original, peer-reviewed research from laboratories around the world in all areas of the plant sciences. Topics covered range from genetics and genomics, developmental and cell biology, biochemistry and physiology, to morphology and anatomy, systematics, evolution, paleobotany, plant-microbe interactions, and ecology. IJPS does NOT publish papers on agriculture or crop improvement. In addition to full-length research papers, IJPS publishes review articles, including the open access Coulter Reviews, rapid communications, and perspectives. IJPS welcomes contributions that present evaluations and new perspectives on areas of current interest in plant biology. IJPS publishes nine issues per year and regularly features special issues on topics of particular interest, including new and exciting research originally presented at major botanical conferences.