马铃薯全粉对面条品质影响的主成分分析研究
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摘要
为了探讨马铃薯全粉对面条品质的影响,通过测定添加不同比例马铃薯全粉的面筋特性、蒸煮特性、质构特性和感官评价,并结合主成分分析进行综合评价。结果表明:随着马铃薯全粉添加量的增加,面条色泽呈暗红趋势变化,其面筋含量逐渐降低;面条的蒸煮特性、质构特性及感官品质呈现先增加后降低的趋势,说明适量添加马铃薯全粉可以在一定程度上提高面条的食用品质。应用主成分分析法对不同马铃薯全粉添加量的面条进行研究,确定了反映面条品质的3个主成分因子,3个主成分的累积贡献率达到88.35%。为进一步开发高含量马铃薯全粉面条提供数据支撑。
The effect of potato flour on noodles quality was investigated by detecting the properties of gluten, cooking properties, texture properties and sensory evaluation of noodles added with different proportions of potato flour and evaluating comprehensively by principal component analysis. The results showed that with the increase of the total amount of potato flour, the color of the noodles trended to dark red and the gluten content gradually decreased. The cooking properties, texture properties and sensory quality of the noodles increased first then decreased, which indicated that appropriate amount of potato could improve the eating quality of the noodles to some extent. Three principal component factors affecting noodle quality were determined by principal component analysis, which cumulative contribution rate reached 88.35%. It provides data support for the further development of high-content potato flour noodles.
The effect of potato flour on noodles quality was investigated by detecting the properties of gluten, cooking properties, texture properties and sensory evaluation of noodles added with different proportions of potato flour and evaluating comprehensively by principal component analysis. The results showed that with the increase of the total amount of potato flour, the color of the noodles trended to dark red and the gluten content gradually decreased. The cooking properties, texture properties and sensory quality of the noodles increased first then decreased, which indicated that appropriate amount of potato could improve the eating quality of the noodles to some extent. Three principal component factors affecting noodle quality were determined by principal component analysis, which cumulative contribution rate reached 88.35%. It provides data support for the further development of high-content potato flour noodles.
引文
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[2]BHAJANTRI S.Production,processing and marketing of potato in karnataka,indiaan economic analysis[J].International Journal of Machine Tools&Manufacture,2011,50(2):143-155.
[3]侯飞娜,木泰华,孙红男,等.不同品种马铃薯对马铃薯-小麦复合馒头品质特性的影响[J].现代食品科技,2016,32(3):132-139.
[4]VALCARCEL J,REILLY K,GAFFNEY M,et al.Total carotenoids and l-ascorbic acid content in 60 varieties of potato grown in ireland[J].Potato Research,2015,58(1):29-41.
[5]谢从华.马铃薯产业的现状与发展[J].华中农业大学学报(社会科版),2012,97(1):1-4.
[6]刘颖,刘丽宅,于晓红,等.马铃薯全粉对小麦粉及面条品质的影响[J].食品工业科技,2016(24):163-167.
[7]公艳,熊双丽,彭凌,等.响应面-主成分分析法优化马铃薯挂面工艺[J].食品工业科技,2017(23):143-150.
[8]郭祥想,常悦,李雪琴,等.加工工艺对马铃薯全粉面条品质影响的研究[J].食品工业科技,2016(5):191-195,200.
[9]魏园园,万菲菲,王娜,等.马铃薯全粉面条加工工艺的研究[J].农产品加工,2016(23):24-27.
[10]赵煜,彭涛,张小燕,等.马铃薯主食化面条新产品的研究[J].食品工业科技,2016(7):232-236,242.
[11]BHISE S,KAUR A,AGGARWAL P.Development of protein enriched noodles using texturized defatted meal from sunflower,flaxseed and soybean[J].Journal of Food Science Technolygy,2015,52(9):5882-5889.
[12]徐吉祥,楚炎沛.色差计在食品品质评价中的应用[J].现代面粉工业,2010(3):43-45.
[13]马贵燕.马铃薯全粉对面条品质的影响[D].河南:河南工业大学硕士论文,2016:13-15.
[14]郭祥想,李雪琴,张佳佳.马铃薯全粉-小麦粉混合粉性质及其对面条品质的影响[J].河南工业大学学报(自然科学版),2015,36(6):21-25.
[15]何新益,汪姣,任小青,等.花色馒头的制备及质构特性主成分分析[J].中国粮油学报,2011,26(7):108-112.
[16]潘牧,彭慧元,邓宽平,等.马铃薯蛋白的研究进展[J].贵州农业科学,2012(10):22-26.