不同添加量洋葱浆对馕品质的影响

Effects of Different Levels of Onion Pulp Addition on the Quality of Naan

摘要:

通过测定面团的质构特性，馕的感官评价、色泽和质构，研究不同洋葱浆添加量（0、10%、20%、30%、40%和50%）对馕品质的影响，并结合电子鼻进行分析不同添加量洋葱浆馕风味检测。结果表明，在不同洋葱浆添加量条件下，馕面团的质构特性、馕的感官评价、色泽和质构特性存在显著性差异。随着洋葱浆添加量的增加，馕面团的硬度呈一直减小趋势，黏度、弹性和回复性呈先增大后减小趋势；感官评分值呈现先增长后减小的趋势；馕的亮度L*值，红色度a*和黄色度b*一直增大，在添加量大于30%时，色差值增大的幅度很小；馕心、馕边硬度、黏度、咀嚼性先增大后减小，弹性也逐渐增大。洋葱浆添加量为30%时，馕的综合品质得到了改善。电子鼻分析结果能够很好地区分6种不同添加量洋葱浆馕的风味。电子鼻主成分分析PCA的第1和第2主成分贡献率分别为97.40%、2.04%，总贡献率分别达到99.44%。电子鼻线型判别分析LDA第1和第2主成分贡献率分别为67.67%、20.33%，总贡献率分别达到88%。馕添加适量的洋葱浆可以改善馕的整体品质。

Abstract:

By measuring the texture characteristics of dough, sensory score, color and texture of naan, the effects of different levels of onion pulp addition (0, 10%, 20%, 30%, 40% and 50%) on the quality of naan were studied. The flavors of naans with different onion pulp contents were evaluated by an electronic nose. The results showed that different addition levels of onion pulp led to significant differences in the texture characteristics of dough as well as sensory score, color and texture characteristics of naan. With the increase in the amount of added onion pulp, the hardness of the naan dough decreased readily, whilst the viscosity, elasticity and resilience increased first then decreased; The sensory score increased first then decreased; The brightness L* value, redness a* and yellowness b* of naan increase readily. When the addition amount was greater than 30%, the increment of the color difference value was very small; the hardness, viscosity and chewiness of the core and edge of naan first increased then decreased, and the elasticity also increased gradually. The overall quality of naan was improved when the content of onion pulp was 30%. The results of electronic nose analysis facilitated the effective distinguishment of the flavors of 6 kinds of onion pulp-added naan. The contribution rates for the first and second principal components of PCA were 97.40% and 2.04%, respectively, with the total contribution rate being 99.44%. The contribution rates for the first and second principal components of LDA were 67.67% and 20.33%, respectively, with the total contribution rate being 88%. The quality of naan can be improved by adding an approriate amount of onion pulp.