期刊论文

Evaluation of Noodles Made under Different Proofing Conditions Based on Principal Component Analysis

Li, Zongjun(hnlizongjun@163.com)

中文

食品科学

1002-6630

2016

37

21

119-123

10.7506/spkx1002-6630-201621021

本校为第一机构

为了克服以往评价挂面品质方法的弊端,基于挂面质构指标,应用主成分分析方法,从样本相关矩阵出发,对不同醒发条件下的挂面的7个质构指标进行了分析。根据累计贡献率达到84.41%以上,确定了与挂面品质相关的3个独立新指标:第1主成分(Z_1),硬度因子;第2主成分(Z_2),回复性因子;第3主成分(Z_3),弹性因子,其中第1、2、3主成分的贡献率分别为40.20%、27.84%、16.37%,可代表挂面特征质构的变化趋势。通过对各组挂面主成分评分结果进行分析,表明采用主成分分析法作为挂面质构品质评价方法是可行的。

In order to overcome the disadvantages of the traditional evaluation method for noodle quality, seven texture parameters of noodles made under different proofing conditions were analyzed using principal component analysis. As they contributed to 84.41% of the cumulative variance, three new independent indexes i.e., hardness factor as the first principal component (Z1), resilience factor as the second principal component (Z2) and elasticity factor as the third principal component (Z3) were established to be related to the quality of noodles. The principal component analysis showed that the cont...