摘要
为建立基于质构测定(texture profile analysis,TPA)的膳食纤维面包质地品质的综合评价方法,对32个柑橘皮膳食纤维面包样品的TPA指标进行了因子分析和聚类分析。结果表明:因子分析获得了"弹性因子"和"硬度因子"2个公因子,累计贡献率达88.42%,基于因子得分的综合得分可用于大量样品间的比较。聚类分析将32个样品分为4类,第一、二类样品接受度较好,与因子分析结果一致,可为其他膳食纤维面包新产品的开发作参考。
In order to establish a comprehensive evaluation method for the texture quality of dietary fiber bread based on texture profile analysis(TPA),factor analysis and cluster analysis were conducted on the TPA parameters of 32 citrus peel dietary fiber bread samples.The results showed that 2 common factors of"elasticity factor"and"hardness factor"were obtained by factor analysis,and the cumulative contribution rate was 88.42%.The comprehensive score based on factor score could be used for comparison among a series of samples.32 samples were divided into 4 categories by cluster analysis.The first and second categories had good acceptance,which were consistent with the results of factor analysis,and could provide reference for the development of other dietary fiber bread.
作者
李继伟
黄国威
张原源
胡澳
徐耀
邱士文
LI Ji-wei;HUANG Guo-wei;ZHANG Yuan-yuan;HU Ao;XU Yao;QIU Shi-wen(College of Food&Biological Science and Technology,Wuhan Institute of Design and Sciences,Wuhan 430205,Hubei,China)
出处
《粮食与油脂》
北大核心
2021年第12期121-126,共6页
Cereals & Oils
基金
国家自然科学基金(31871530)
湖北省教育厅科学研究项目(B2017368)
国家级大学生创新创业项目(201914035001)。
关键词
柑橘皮
膳食纤维面包
质构评价
质构分析
因子分析
聚类分析
citrus peel
dietary fiber bread
texture evaluation
texture profile analysis(TPA)
factor analysis
cluster analysis
