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《Food Science and Technology》 2010-06
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The instrumental assessment method of starch gel texture

YUAN Mei-lan1,LU Zhan-hui2,LI Li-te2(1.College of Life Science,Jiangxi Science and Technology Normal University,Nanchang 330013;2.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)  
The tensile test and mastication experiment of the starch gels from five different botanical sources were carried out by the rheometer,and the analytical sensory evaluation was carried out at the same time.Then the correlation between the indices measured by the rheometer and the indices of sensory evaluation was analyzed.The results are as follows: the chewiness,cohesiveness and elasticity by the sensory evaluation are important for the global quality assessment of the starch gel,and the mastication experiment isn't suitable for assessing the sensory quality of starch gel;while the maximum breaking strain and breaking power by the tensile text can replace the sensory evaluation to objectively assess the texture of starch gels.
【Fund】: 国家“十五”计划项目(2006BAD05A01);; 江西科技师范学院博士科研启动基金项目
【CateGory Index】: TS237
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