Effect of Package Density on the Cooking and Quality of Zongzi
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Abstract:
The effect of package density on the average moisture content in the process of cooking, cooking time, Texture Profile Analysis (TPA) and sensory quality of Zongzi were investigated. The results showed that: in the process of cooking, the average moisture content of Zongzi with different package density rapidly raised at first, then increased gradually, stabilized at last. It exhibited a linear negative relation between the ultimate moisture content and package density of Zongzi, and a linear positive relation between the cooking time and package density of Zongzi. The Zongzi with too big or small package density had poor sensory quality for discomfort hardness and adhesiveness. Zongzi with the smallest package density had the minimum hardness (642.67 g), adhesiveness (-803.69 g?s) and chewiness (299.53), but maximum cohesiveness (0.56), while Zongzi with the biggest package density had the maximum hardness (19740.76 g), and chewiness (4053.88), but minimum cohesiveness (0.33) and springiness(0.58).
