挤压高膳食纤维重组米品质评价模型的建立

Establishment of quality evaluation model for extruded rice with high dietary fiber

【目的】为准确评价高膳食纤维重组米品质。【方法】设计了以碎米为主料,大豆膳食纤维和抗性糊精为辅料的16种高膳食纤维重组米配方,采用双螺杆挤压技术制得重组米后测定其蒸煮品质、色泽特性、质构特性共计11项指标,并用感官评价法进行食用品质评价。通过主成分分析建立高膳食纤维重组米品质评价模型,并用该模型对16种高膳食纤维重组米品质进行评价。【结果】结果表明:16种挤压高膳食纤维重组米各项指标变异系数差异大,各品质指标之间存在不同程度的相关性。由主成分分析可将选取的11项指标归纳为3个主成分,其累计方差贡献率为84.155%。【结论】用高膳食纤维重组米的感官评分对建立的模型进行检验,两者具有很好的一致性,表明所建立的模型可为高膳食纤维重组米品质评价提供科学依据。

[Objective]In order to accurately evaluate the quality of extruded rice with high dietary fiber.[Methods]16 formulations of extruded rice were designed by using crushed rice as the main ingredient,soy dietary fiber and resistant dextrin as the auxiliary ingredient.The extruded rice was produced by using the twin-screw extrusion technology,and the 11 indexes of cooking quality,color characteristics and textural characteristics were determined,as well as the eating quality measured by sensory evaluation method.The quality evaluation model of extruded rice was established through the principal component analysis.The model was used to evaluate the quality of 16 types of extruded rice with high dietary fiber.[Results]The results showed that:the coefficients of variation of the indicators of extruded rice varied greatly among different groups,and there were different degrees of correlation among the quality indicators.From the principal component analysis,the 11 selected indexes could be grouped into three principal components with a cumulative variance contribution of 84.155%.[Conclusion]The model was tested with the sensory evaluation scores of extruded rice,and the two were in good agreement,which indicated that the established model could provide a scientific basis for the quality evaluation of extruded rice with high dietary fiber.