不同品种紫薯粉鲜湿面条的品质特性及主成分分析

Quality Characteristics and Principal Component Analysis of Fresh Noodles with Purple Sweet Potato Flour of Different Varieties

为研究不同品种紫薯粉鲜湿面条品质特性的差异及紫薯粉的加工适宜性,选取10个品种紫薯作为研究对象,采用主成分分析法进行分析和综合评价。结果表明,不同品种紫薯鲜湿面条色泽特性、烹煮特性(熟断条率、烹煮损失率、膨胀率)、质构特性(硬度、黏聚性、回复性、内聚性、弹性、黏度、咀嚼性)、感官评分存在一定的差异性。通过主成分分析方法分析并提取了口感、烹煮、色泽、膨胀特性4项主成分,累积方差贡献率为87.990%。根据主成分综合评价法,总综合排名前4的品种分别是徐紫薯8号(综合得分0.854)、绵紫薯9号(综合得分0.607)、市售紫薯(综合得分0.118)、渝紫薯7号(综合得分0.114),进一步说明徐紫薯8号最适合用于紫薯粉鲜湿面条加工。本文为筛选适宜加工鲜湿面条的专用紫薯粉提供了依据。

In order to study the characteristics difference of varieties of purple sweet potato flour fresh noodles and processing suitability of purple sweet potato flour,the quality characteristics of 10 potato varieties purple sweet potato flour fresh noodles were analyzed and evaluated by principal component analysis.The results showed that there were certain differences in color characteristics,cooking characteristics(ripening broken rate,cooking loss rate,expansion rate),texture characteristics(hardness,cohesiveness,resilience,cohesiveness,elasticity,viscosity,chewiness)and sensory scores among different varieties of purple potato fresh noodles.Principal component analysis extracted four main components of taste,cooking,color and swelling characteristics.The cumulative variance contribution rate of the 4 principal factors reached 87.990%.According to comprehensive evaluation function,the top 4 varieties were Xu purple sweet potato No.8(composite score 0.854),Mian purple sweet potato No.9(composite score 0.607),Commercially available purple sweet potato No.4(composite score 0.118),Yu purple sweet potato No.7(composite score 0.114).Xu Zishu No.8 was most suitable for processing fresh potato noodles with purple potato powder.This research provides a basis for the selection of suitable purple sweet potato flour varieties for noodles processing.