响应面法分析TPA测试参数对酸奶质构的影响

Effects of Experimental Conditions on the Texture Properties of Set-style Yoghurt in TPA Test: an RSM Approach

摘要:

本文利用响应面方法分析在TPA测试中不同的压缩程度和压缩测试速率对凝固型酸奶质构参数的影响。结果表明压缩程度对硬度、粘性、内聚性、胶黏性影响极显著(P值均为P≤0.0001)；压缩测试速率对硬度、粘性有极显著影响(P值均为P≤0.0001)；对胶黏性有显著影响(0.01

Abstract:

In this work the influence of the degree of deformation and compression speeds on the mechanical parameters of set-style yoghurt in TPA test was studied.by response surface methodology. Results showed that the degree of deformation had very significant effect on hardness, adhesiveness, cohesiveness and gumminess of the yoghurt (P≤0.0001). Compression speed had significant influence on hardness and adhesiveness(P≤0.0001). Compression speed had significant influence on cohesiveness(0.01