期刊论文

Quality Characteristics and Principal Component Analysis of Fresh Noodles with Purple Sweet Potato Flour of Different Varieties

中文

食品工业科技

1002-0306

2020

41

1

79-85,124

10.13386/j.issn1002-0306.2020.01.014

2017湖南省创新平台与人才计划(2017TP1021) 长沙市科技计划(KC17040007)。

本校为第一机构

为研究不同品种紫薯粉鲜湿面条品质特性的差异及紫薯粉的加工适宜性,选取10个品种紫薯作为研究对象,采用主成分分析法进行分析和综合评价.结果 表明,不同品种紫薯鲜湿面条色泽特性、烹煮特性(熟断条率、烹煮损失率、膨胀率)、质构特性(硬度、黏聚性、回复性、内聚性、弹性、黏度、咀嚼性)、感官评分存在一定的差异性.通过主成分分析方法分析并提取了口感、烹煮、色泽、膨胀特性4项主成分,累积方差贡献率为87.990％.根据主成分综合评价法,总综合排名前4的品种分别是徐紫薯8号(综合得分0.854)、绵紫薯9号(综合得分0.607)、市售紫薯(综合得分0.118)、渝紫薯7号(综合得分0.114),进一步说明徐紫薯8号...

In order to study the characteristics difference of varieties of purple sweet potato flour fresh noodles and processing suitability of purple sweet potato flour,the quality characteristics of 10 potato varieties purple sweet potato flour fresh noodles were analyzed and evaluated by principal component analysis.The results showed that there were certain differences in color characteristics,cooking characteristics(ripening broken rate,cooking loss rate,expansion rate),texture characteristics(hardness,cohesiveness,resilience,cohesiveness,elasticity,viscosity,chewiness)and sensory scores among dif...