摘要
小米的品质评价体系尚不完善,研究以小米品质指标建立一种客观适用的评价体系。采用常规的方法测定小米的物理品质和营养品质等共24个指标,利用主成分分析法建立小米食用品质的评价模型,并用该模型对27种小米食用品质进行评价。通过感官评价法的食味值对建立的模型进行检验,两种方法具有很好的一致性。主成分分析法可作为评价小米食用品质的方法使用。
A total of 24 indicators of physical quality and nutritional quality in the millet were determined by using conventional method.A principal component analysis method was used to establish an evaluation model for the millet quality,which was employed to evaluate 27 species millet eating quality The established models were validated by using sensory evaluation method,and two methods indicated a good agreement.Principal component analysis method could be used as evaluating eating quality of millet.
出处
《东北农业大学学报》
CAS
CSCD
北大核心
2011年第8期7-12,共6页
Journal of Northeast Agricultural University
基金
"十一五"国家科技支撑计划项目(2006BAD02B02-03-01)
关键词
小米
食用品质
主成分分析
评价模型
millet
eating quality
principal component analysis
evaluation model
