小米饭食用品质评价模型的建立
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国家谷子糜子产业技术体系(CARS-07-12.5)


Establishment of Edible Quality Evaluating Model of Millet
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    摘要:

    选取内蒙古地区的5种小米作为研究对象,分别测定其化学组成、色泽特性、糊化特性和质构特性16项指标,结合感官评定结果,利用主成分分析建立小米饭综合评定模型。结果表明:不同品种小米(饭)各指标间存在显著相关性,相关系数绝对值大于0.5的数据达到54.17%。主成分分析结果显示前3个主成分反映了原变量信息的94.48%。利用前3个主成分建立综合评价函数,测得5种小米综合评分与感官评分顺序一致,排序为张杂谷10号>黄金谷>豫谷18号>赤谷17号>赤谷6号。该评价模型可以准确评价小米饭的食味品质。

    Abstract:

    5 kinds of millet in Inner Mongolia area were selected as the research objects. Combined 16 indexes including chemical composition, color characteristics, pasting properties and texture characteristics with sensory evaluation result to establish a comprehensive evaluation model of millet palatability by principal component analysis. The results showed: The indexes of different varieties of millet appeared a significant correlation. The absolute value of the correlation coefficient was above 0.5, accounting for 54.17%. The results of principal component analysis showed that the first three principal components reflect 94.48% of the information of the original variable. The first three principal components were used to establish the comprehensive evaluation function. The 5 millet comprehensive scores were consistent with the sensory scores. They were ranked as Zhangzagu10>Hungjingu>Yugu18>Chigu17>Chigu6. It shows that the evaluation model can accurately evaluate millet palatability.

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尹瑞旸;李 星;沈 群.小米饭食用品质评价模型的建立[J].中国食品学报,2020,20(6):270-277

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  • 在线发布日期: 2020-07-07
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