Formulation optimization and flavor quality analysis of lotus root vegetable balls
Lotus root,corn starch,flour,and other ingredients were used as main raw materials,and sensory evaluation as the indicators to optimize the processing formula by using single factor analysis and response sur-face methodology.The results showed that the optimal formula of lotus root vegetable ball(based on the net weight of lotus root)was:white granulated sugar 0.5％,five-spice powder 0.2％,glutinous rice flour 5.0％,soy protein isolate 1.0％,salt 1.0％,corn starch 5.0％,flour 10.4％,among which,the added amount of flour had the greatest impact on the sensory quality of lotus root vegetable balls.Texture analysis showed that the optimized lotus root vegetable balls had high internal tissue density,soft taste,and moderate chewiness and hardness,and their overall texture characteristics were better than similar products on the market.Through GC-MS detection,35 and 42 volatile flavor compounds were detected in fresh and cooked lotus root vegetable balls,respectively,with aldehydes,alcohols,and ketones being the main components.
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