Food and Fermentation Industries >

2010 , Vol. 36 >Issue 08: 156 - 160

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.08.021

Food and Fermentation Industries

Study on the Texture and Taste of Compsite Dried Chicken Gruel Slice Containing Textured Wheat Protein

  • Liu Xin ,
  • Li Bian-sheng ,
  • Ruan Zheng ,
  • Guo Wei-bo ,
  • Lin Guang-ming
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Online published: 2010-08-25

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Abstract

The paper studied that textured wheat protein was added to improve the texture and taste of compsite dried chicken gruel slice,single-factor experiments were used to assess the relationship of sensory scores and hard-ness,the texture was good when the hardness was at about 3 000 g.Through the response surface analysis,we draw the most influential factor to sensory evaluation is the addition of textured wheat protein,best process parameters for the compsite dried chicken gruel slice: the chopped time is 18s,the addition of textured wheat protein is 34.78% and length of textured wheat protein filament is 2-3 mm.

Key words： compsite dried chicken gruel slice; hardness; sensory evaluation; response surface methodolody(RSM)

Cite this article

Liu Xin , Li Bian-sheng , Ruan Zheng , Guo Wei-bo , Lin Guang-ming . Study on the Texture and Taste of Compsite Dried Chicken Gruel Slice Containing Textured Wheat Protein[J]. Food and Fermentation Industries, 2010 , 36(08) : 156 -160 . DOI: 10.13995/j.cnki.11-1802/ts.2010.08.021

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