Food and Fermentation Industries >

2022 , Vol. 48 >Issue 10: 278 - 283

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028991

Texture profile analysis of edible betel nut brine and the optimization of testing conditions

  • LI Liangyi ,
  • QIAN Xin ,
  • WU Anqi ,
  • ZHAO Peirui ,
  • LI Jiahao ,
  • ZHANG Jiaming ,
  • ZHAO Ye ,
  • ZHOU Wenhua
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  • 1(Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China)
    2(Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha 410004, China)

Received date: 2021-08-16

  Revised date: 2021-09-17

  Online published: 2022-06-10

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Abstract

In this paper, the effects of different parameters (test rate, deformation) on texture profile analysis (TPA) of edible betel nut brine were studied. The results showed that the significant differences in the parameters of the betel nut brine TPA test were affected by the shape variables. Among them, the shape variables were significantly positively correlated with elasticity, adhesiveness, and chewiness (P<0.01, R2=0.78-0.85), and wereSignificantly negative correlation (P<0.01, R2=0.333, R2=0.795) with elasticity and resilience. The analysis showed that the optimum test speed was 1.00 mm/s and the shape variable was 40%. A polynomial fitting model was used to fit regression equations for hardness, chewiness and resilience, and the fitting degree R2 reached 0.999 88, 0.999 43, and 0.991 63 respectively. This study could provide a theoretical basis for optimizing the TPA text conditions of edible nut brines.

Key words： texture profile analysis; edible betel nut brine; test rate; deformation

Cite this article

LI Liangyi , QIAN Xin , WU Anqi , ZHAO Peirui , LI Jiahao , ZHANG Jiaming , ZHAO Ye , ZHOU Wenhua . Texture profile analysis of edible betel nut brine and the optimization of testing conditions[J]. Food and Fermentation Industries, 2022 , 48(10) : 278 -283 . DOI: 10.13995/j.cnki.11-1802/ts.028991

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