摘要
以大米粉为原料,采用螺杆挤压技术,研究不同物料加水量(15%、20%、25%、30%和35%)对重组米食用品质的影响,并通过主成分分析构建重组米的品质评价模型。结果表明,随着物料加水量的升高,重组米的千粒重、硬度和咀嚼性呈先上升后下降趋势,在加水量为30%时均取得最大值;糊化度呈先下降后上升的趋势,在加水量为30%时取得最小值;重组米的径向膨化率、糊化时间及蒸煮损失率显著升高(P<0.05),内聚性显著降低(P<0.05)。通过主成分分析从15个品质指标中提取出3个主成分,累计贡献率达96.61%,并以此构建综合评价模型。经验证,综合得分与感官得分顺序一致,排序为30%> 35%> 25%> 15%> 20%,且二者相关系数达0.937 3,表明该评价模型可用于评价重组米的食用品质。
This study investigated the mechanism through which different water quantities(15%,20%,25%,30% and 35%) could affect recombinant rice quality,using screw extrusion technology. Moreover,a quality evaluation model was established using principal component analysis. The results showed that the 1 000-grain weight,hardness,and chewiness of recombinant rice first increased and then decreased in parallel with increasing water quantity,reaching the maximum value at a water quantity of 30%. The gelatinization degree first decreased and then increased,reaching the minimum value at a water quantity of 30%. The radial expansion rate,gelatinization time,and cooking loss rate of recombinant rice increased significantly(P<0.05),while the cohesiveness decreased significantly(P <0.05). Three principal components were extracted from 15 quality indexes using principal component analysis,and the cumulative contribution rate was determined as 96.61%.Based on this result,a comprehensive evaluation model was established. After verification,the order of the comprehensive and sensory scores was found to be as follows:30% > 35% > 25% > 15% > 20%. The correlation coefficient was 0.937 3,indicating that this evaluation model could be used to examine the quality of edible recombinant rice.
作者
王达
周彩欣
简沛仪
黄卓权
庄新栋
李美英
孙远明
WANG Da;ZHOU Cai-xin;JIAN Pei-yi;HUANG Zhuo-quan;ZHUANG Xin-dong;LI Mei-ying;SUN Yuan-ming(College of Food Science,South China Agricultural University,Guangdong Provincial Key Laboratory of Food Quality and Safety,Guangzhou 510642,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第16期29-36,共8页
Food Research and Development
基金
国家自然科学青年基金(31801540)
广东省自然科学基金(2018A0303130147)。
关键词
物料加水量
重组米
主成分分析
评价模型
挤压技术
water quantity
recombinant rice
principal component analysis
evaluation model
extrusion technology
