脆性点心食品质地指标之建立.PDF

脆性點心食品質地指標之建立 蘇崇文* 陳翠瑤** 摘 要 本研究選用 9 種自製的米擠壓脆性產品及 9 種市販脆性點心食品為測試對 象，以「質地描述分析」剖析脆性點心食品的質地特徵，並藉由感官品評及儀器 測定建立一套脆性點心食品的質地指標。發現口感脆度及口感粉碎度是脆性點心 食品的主要質地品質指標，其中口感粉碎度又會引伸出黏牙感等不良的口感，這 兩項口感質地指標與儀器測定的剪力值及粉碎度也均有極佳的相關性，相關係數 分別是 r2 2 = 0.713 及 r = 0.879 （p ＜0.05 ）。將這兩類主要質地指標在本研究以感 官品評及儀器測定之結果，歸納於二度平面座標圖的座標上，並將不良口感也標 示於圖內，即獲得一可供評估脆性點心食品質地品質的「整體質地評估圖」。 關鍵詞 ：脆度、粉碎度、質地、質地描述分析、脆性點心食品 * 蘇崇文：北台科學技術學院餐飲管理系助理教授兼主任 ** 陳翠瑤 ：國立宜蘭大學食品科學系講師 Establishment of Texture Indices for Crispy Snack Food Chung Wen Su * Tsui Yao Chen ** ABSTRACT The study was to distinguish the texture characteristics of crispy snack food by 「texture profile method 」 using selected 9 species of home-made rice extrudates and 9 species of commercial crispy snack foods, then established the texture indices for crispy snack food by employing the sensory evaluation and instrument measurement. We found that sensory characteristics of crispness and fineness were the primary texture parameters, among fineness could cause probably the undesirable mouth-feel, i.e. stickiness, etc. Both shear force presented as crispiness and fineness measured by 2 2 instrument were related to sensory evaluation, r = 0.713 and r = 0.879 （p ＜0.05 ）, respectively. Crispness and fineness measured by sensory evaluation and instrument measurement in this study could be made an 「overall texture assessment profile 」 which also