基于主成分分析法的熟化菠萝蜜种子品质评价

Quality Evaluation of Cooked Jackfruit Seed Based on Principal Component Analysis

以菠萝蜜种子为原料,研究水煮、汽蒸、焙烤3种熟化方式对其感官品质、色泽、质构、糊化度、基本营养含量、脂肪酶抑制率、质量损失率和微观结构的影响,并对其品质指标进行主成分分析。结果表明:水煮、汽蒸、焙烤3种熟化方式对不同指标有较大影响,水煮方式糊化度最高且质量损失率最大;焙烤显著加深菠萝蜜种子色泽且脂肪酶抑制率最大;汽蒸熟化后菠萝蜜种子感官评分最高;通过主成分分析可知,焙烤方式获得的品质评价综合得分最高,可作为菠萝蜜种子预熟化的较优选择。

The effects of three cooking methods(boiling,steaming,baking) on sensory quality,color,texture,gelatinization,nutrients companent content,lipase inhibition rate,weight loss rate and microstructure of jackfruit seed were investigated and the quality indexes of cooked jackfruit seed were analyzed by principal component analysis(PCA).The results showed that the boiling,steaming and baking had a great effect on different quality indexes.Boiling gelatinization degree was the highest and the quality loss rate was the largest.Jackfruit seed were much deeper in color after baking and lipase inhibition rate was the highest and the sensory score of steaming jackfruit seed was the highest.After PCA,the highest comprehensive score of jackfruit seed quality evaluation was gained through baking method,which could be used as a better choice for pre-cooking jackfruit seed.