响应面-主成分分析法优化低糖菊芋饼干配方

Optimization of Low Sugar Jerusalem artichoke Biscuit Formula by Response Surface Methodology and Principal Component Analysis

为提高菊芋的综合利用价值,本试验以低筋面粉、菊芋为主要原料,木糖醇为甜味剂,采用单因素和Box-Behnken试验设计,并结合主成分分析优化低糖菊芋饼干配方。结果表明,第1、第2、第3主成分累计贡献率达到85.12%,可以表征感官和质构指标综合反应的菊芋饼干品质。以主成分分析得到的规范化综合得分为响应值建立的二次多项式回归模型回归效果显著,拟合度较好(P<0.0001,R2=0.9983)。偏最小二乘法回归分析预测饼干最佳配方条件为菊芋粉12%、黄油玉米油(1∶1)30%、木糖醇20%,理论综合评分值为0.7964。在该条件下菊芋饼干规范化综合评分实测值为0.7672,与理论综合评分值接近,表明建立的回归模型具有良好的预测能力。本研究结果为多参数食品品质分析提供了一定的理论依据。

To improve the comprehensive utilization value of Jerusalem artichoke,with low gluten flour and Jerusalem artichoke as the main raw material,xylitol as sweetener,single factor and Box-Behnken test design,and principal component analysis were used to optimize the low sugar Jerusalem artichoke biscuit formula. The results showed that the cumulative contribution rate of first,second,third principal components was 85. 12%,which could reflect the sensory and textural indexes of Jerusalem artichoke biscuit quality. The quadratic polynomial regression model established by principal component analysis and normalized score as the response value had a significant regression effect,and in good fitting degree is better（ P 0. 0001,R^2= 0. 9983）. Partial least squares regression analysis predicted the optimum formula for biscuits was as follows,Jerusalem artichoke powder 12%,butter-corn oil（ 1 ∶ 1） 30%,xylitol 20%,and theoretical comprehensive score was 0. 7964. Under this condition,the standardized score of Jerusalem artichoke biscuits was 0. 7672,which was close to the theoretical comprehensive score,indicating that the established regression model had good prediction ability. The results of this study can provide a theoretical basis for multi parameter food quality analysis.