Optimization of Parsnip Noodle Recipe and Its Texture Analysis
The study utilized parsnips as the raw material and conducted single-factor and response-surface ex-periments to determine the optimal recipe for parsnip noodles and investigated simultaneously the correlation between sensory scores and data obtained from the texture analyzer.The research examined four factors,in-cluding parsnip powder,water,gluten powder,and salt addition.The indicators used included noodle water absorption,soluble solid dissolution rate,sensory quality evaluation,as well as noodle hardness and chewabil-ity measured by a texture analyzer.The experimental results demonstrated that the best results were obtained when the content of high-gluten wheat flour was 66%,parsnip flour was 20%,gluten powder was 14%,salt ac-counted for 2.3%while water constituted 54%of the total powder content.Consequently,distinct aroma,uni-form texture,good elasticity,and superior sensory quality were the salient features of the resulting parsnip noodles.The water absorption rate was 46.575%;the noodle dissolution rate was 0.295%;the firmness,as measured by the texture analyzer,was 1.82 N;and the masticability recorded a value of 2.14 mJ.In this in-stance,the sensory quality score of the parsnip noodles amounted to 89.35 points,with only a marginal rela-tive error of merely 0.13%compared to the predicted value of 89.237 points.The correlation coefficients be-tween the corresponding aspects of sensory evaluation data and the testing parameters of the texture analyzer were 0.834 and 0.801,which were extremely significant in the light of the t-test.This indicated that it was fea-sible to utilize the texture analyzer to evaluate the quality attributes of parsnip noodles,which can serve as an objective verification method for developing the optimal formulation of parsnip noodles.
parsniptextureoptimization of formulassensory qualityfresh noodles
万方数据
维普
