摘要
以80种来自全国不同地区的小麦粉为试验材料,采用主成分分析法对制作的挂面的10个质构指标进行分析,对挂面品质指标进行综合评定。经主成分分析,提取了5个主成分,F1、F2、F3、F4、F5,数学评价模型有效地保留了测定指标的大部分信息(89.508%)。利用感官评分对主成分因子得分的综合评价方法进行验证,各个主成分与主成分因子总得分F分别与感官总得分呈极显著相关,这5个主成分可以作为挂面质构综合评价的指标,用来综合评价挂面品质。
Eighty wheat flour samples from different regions of China were processed to dried noodles, and10 texture parameters were studied by principal component analysis method for comprehensive evaluationof noodle quality. Five principal components, F1, F2, F3, Fd and F5 were selected to construct an eval-uation model, which effectively retained most information （89. 508% ） about the indexes. The compre-hensive evaluation method of the score of principal component factor was validated by sensory score. Eachprincipal component and the total score of principal component factor F were very significantly correlatedto the total sensory score of noodles, respectively. The five principal components can be used to compre-hensively evaluate the texture quality of dried noodles.
出处
《粮油食品科技》
北大核心
2014年第3期67-71,共5页
Science and Technology of Cereals,Oils and Foods
基金
国家科技支撑计划项目(2012BAD37B04)
郑州市重点科技攻关项目(121PZDGG300)
关键词
主成分分析
挂面
质构
评价
principal component analysis
dried noodle
texture
evaluation
