基于主成分分析法构建南方馒头品质评价体系

Development of the quality evaluation system of southern-style steamed bread by principal component analysis

以20种面粉为原料制备南方馒头,基于偏最小二乘法和相关性分析,探究南方馒头感官评价与比容、色度L值、质构品质的关系,结合主成分分析方法构建南方馒头品质评价体系。结果表明:感官品质与比容、色度L值、质构品质存在显著(P<0.05)相关性,物性指标为主的南方馒头品质评价体系具有良好的可行性。

The southern-style steamed bread was prepared by 20 kinds of flour,the relationship of sensory evaluation between specific volume,chroma value L and texture quality was analysised by linear partial least-squares method and correlation analysis,principal component analysis method was used to construct the quality evaluation system of the southern-style steamed bread.The results showed that there were significant(P<0.05)correlations between sensory evaluation,specific volume,chroma value L and texture quality.It was feasible to establish a quality evaluation system of southern-style steamed bread based on physical properties.