葡萄籽原花色素对马铃薯馒头感官品质的影响

向马铃薯馒头中添加不同比例的葡萄籽原花色素(Grape seed proanthocyanidins,GSP),研究GSP对马铃薯馒头的外观、组成、质构、比容、孔隙度和感官品质的影响。结果表明:GSP不会改变马铃薯馒头的成分组成。但是,GSP会使马铃薯馒头的亮度降低,红度升高,黄度降低,并且会显著增加馒头的硬度,降低馒头的弹性、内聚性和回复性。随着GSP添加量的增加,马铃薯馒头的气孔数量和平均大小显著降低,马铃薯馒头的比容显著降低,内部结构变得紧致,这导致了馒头感官品质的降低。模糊感官评价表明,当GSP添加量大于2%时,马铃薯馒头的感官品质急剧下降。在马铃薯馒头中,GSP的添加量应小于2%。

Effect of Grape Seed Proanthocyanidins on the Sensory Quality of Potato Steamed Bread

Grape seed proanthocyanidins(GSP)were added to potato steamed bread in different proportions.Chemical composition,color difference,texture profile,specific volume,porosity and sensory quality of potato steamed bread were investigated.The results showed that GSP didn’t change the chemical composition of potato steamed bread.However,GSP reduced the lightness,redness and yellowness of the potato steamed bread,while increasing the hardness and reducing the springiness,cohesiveness and resilience significantly.With the increasing addition of GSP,the porosities of the potato steamed bread decreased significantly,with a significant decrease of the specific volume,which showed a denser internal structure and led to the reduction of the sensory qualities.Fuzzy sensory evaluation showed the addition amount of GSP should less than 2%because a sharply decrease in sensory quality occurred when the amount of GSP was more than 2%.