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

V. Verma, Devendra Kumar, Rupendra Singh, Pankaj Kumar, D. 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。脱水后的花椰菜可用于蔬菜汤、罐头和挤压制品等各种产品的口感和营养价值的提高。采用托盘干燥和微波干燥技术对花椰菜切片进行了试验研究。在不同温度(45℃、55℃和65℃)和不同功率(20 W、40 W和60 W)的微波条件下,将花椰菜片预处理为未焯水、焯水和焯水。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、口感、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漂白条件下,颜色得分最高,为7.9分;在65°C托盘干燥条件下,口感得分最高,为7.9分。在微波干燥机中,在65°C的漂白条件下获得了风味的最大值(8.0),在65°C的漂白条件下获得了质地的最大值(7.9),在60°C的漂白条件下获得了颜色的最大值(7.9),在60°W的未漂白条件下获得了口感的最大值(7.9),在60°W的微波功率干燥条件下获得了风味的最高分(8.1)和质地的最高分(7.9)。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。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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. Pre treatment 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 blanched condition whereas highest score for taste was obtained as 7.9 at 65°C in blanched condition in tray dryer. The maximum value of flavour (8.0) was obtained at 65°C in blanched condition whereas highest value of texture (7.9) at 65oC 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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