不同品种糯玉米组分对其煮制后食用品质的影响

Effect of the Components of the Different Varieties of Waxy Corn on Their Sensory Quality

DOI：10.3969/j.issn.1673-1689.2013.10.010

中文关键词: 糯玉米 感官品质 组分 种皮厚度 相关性

英文关键词: waxy corn sensory quality components pericarp thickness relationship

基金项目:江苏省农业科技自主创新资金项目(CX(11)2068)

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中文摘要:

为了研究影响糯玉米的感官品质的主要因素,对11种糯玉米的鲜食感官品质、组分特征及种皮厚度之间的相关性进行分析。感官评定结果表明:11种糯玉米在味道和口感方面差异不显著,但是在香气和色泽方面差异显著。色差分析结合感官数据结果显示,除了彩糯以外,白糯玉米品种中亮度和黄度值高的品种作为鲜食品种更受人们欢迎。还原糖与玉米棒的色泽呈现极显著正相关(P

英文摘要:

The relationship among sensory quality,components and pericarp thickness of 11varieties of waxy corn were investigated in order to study the main effectors on sensory quality of the waxy corn. Sensory evaluation results showed that the differences in taste and chewing quality among 11 waxy corns after cooking were almost unobvious,while the flavor and color are significantly different. The results of colorimeter and sensory evaluation suggested that except colored waxy corn,corn varieties with high value of L and b would be more accepted. The content of reduced sugar and surface color of corn showed a very significant positive(p

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