马铃薯全粉对速冻油条品质的影响

Effect of Potato Flakes on the Quality of Frozen Fried Bread Sticks

DOI：10.3969/j.issn.1673-1689.2019.08.010

中文关键词: 速冻油条 马铃薯全粉 含油率 微波 质构

英文关键词: frozen fried bread sticks,potato flakes,oil content,microwave,texture

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中文摘要:

通过对油条的色泽、含油含水率、比容、复热失水率、质构以及感官的分析测定，研究了马铃薯全粉对速冻油条品质的影响。结果表明：添加马铃薯全粉能降低速冻油条的含油率，当添加10%马铃薯全粉时，速冻油条的干基含油率比对照组降低12.44%；在色泽上，添加马铃薯全粉后，油条的黄度和红度增加，白度有所降低。质构分析结果表明，添加马铃薯全粉后，速冻油条的硬度显著（pp

英文摘要:

In this paper，the color，water content，oil content，expansibility，water loss，texture and sensory of fried bread sticks（FFBS） were measured to study the effects of potato flakes（PF） on the quality of FFBS. The results showed that the addition of PF reduced the oil content of FFBS. The oil content of the FFBS dry-matter was 12.44% lower than the control group when 10% PF added. It also affected the color. The yellow and red values of the FFBS increased and the whiteness value decreased with the increasing ratio of PF. The results of texture showed that the hardness value of FFBS was significantly lower（pp

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