用椰子渣和鳄梨籽粉替代白面包的物理特性和消费者接受度

IF 0.2 Q4 AGRONOMY
agriTECH Pub Date : 2023-09-30 DOI:10.22146/agritech.77899
Winda Dwi Oktarini, Delsi Anjarwati, Ari Setiawan, Nabilla Dhiya Ulhaq, Desiana Nuriza Putri
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引用次数: 0

摘要

物理特性与消费者接受度之间的关系通常受感官特性的影响,分析两者之间的关系对于提供高质量的食品至关重要。因此,本研究旨在通过偏最小二乘(PLS)回归分析物理性能的影响,包括硬度,黏附性,面团膨胀,比体积,颜色强度(L*, a*, b*和°色调),褐变指数和消费者接受度分析。以不同比例替代椰子渣和鳄梨籽粉制作的高纤维白面包为研究对象,分别为P0(对照)、P1(90%小麦粉:5%椰子渣粉:5%鳄梨籽粉)、P2(85%小麦粉:10%椰子渣粉:5%鳄梨籽粉)、P3(80%小麦粉:15%椰子渣粉:5%鳄梨籽粉)、P4(75%小麦粉:20%椰子渣粉:5%鳄梨籽粉)、P5(70%小麦粉:25%椰子渣粉)。5%鳄梨籽粉)。结果表明,消费者偏好与白面包的硬度、黏附性、面团膨胀率、比容、颜色L*、°色相呈正相关,与褐变指数呈负相关。物性与消费者接受度之间的循环相关分析表明,用25%的椰子渣面粉和5%的鳄梨籽面粉替代白面包是消费者可以接受的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Physical Properties and Consumer Acceptance of White Bread with The Substitution of Coconut Dregs and Avocado Seed Flour
Analysis of the relationship between physical properties and consumer acceptance, which is commonly influenced by sensory properties is crucial in delivering a high-quality food product. Therefore, this study aimed to analyze the effect of physical properties, including hardness, adhesiveness, dough expansion, specific volume, color intensity (L*, a*, b*, and °hue), browning index, and analysis of consumer acceptance by employing Partial Least Squares (PLS) regression. The analysis focused on high-fiber white bread made by substituting coconut dregs and avocado seed flour with different ratios, denoted as P0 (control), P1 (90% wheat flour: 5% coconut dregs flour: 5% avocado seed flour), P2 (85% wheat flour: 10% coconut dregs flour: 5% avocado seed flour), P3 (80% wheat flour: 15% coconut dregs flour: 5% avocado seed flour), P4 (75% wheat flour: 20% coconut dregs flour: 5% avocado seed flour), and P5 (70% wheat flour: 25% coconut dregs flour: 5% avocado seed flour). The results showed that consumer preferences had a positive correlation with the physical properties of white bread, including hardness, adhesiveness, dough expansion, specific volume, as well as colors L*, and °hue, while, a*, b*, and had a negative correlation with the browning index. The circular correlation analysis between physical properties and consumer acceptance indicated that the substitution of 25% coconut dregs flour and 5% avocado seed flour in white bread was accepted by consumers.
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agriTECH
agriTECH AGRONOMY-
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审稿时长
24 weeks
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