不同种类燕麦籽粒对燕麦粥的品质影响

The Impact of Different Varieties of Oat Grain on the Quality of Oatmeal Porridge

为探究不同种类燕麦籽粒对燕麦粥品质的影响,选取21份裸燕麦籽粒样品作为研究对象,测定其物理性状、营养成分及加工特性的相关指标,并采用感官评价法评价燕麦粥的品质,运用Pearson相关系数分析方法对测定结果进行相关性分析,同时采用灰色关联度法对各指标与燕麦粥感官评价总分进行关联度分析,并运用聚类分析方法对供试燕麦籽粒进行分类比较,以期筛选制作即食燕麦粥的最佳燕麦籽粒品种。结果表明:通过灰色关联度分析得出,与燕麦粥的品质相关性最高因素有色差(ΔE)、千粒重和淀粉含量,其次为容重。综合分析,适宜作为即食燕麦粥原料的燕麦籽粒色差(L^(*))范围为60.77~67.06,千粒重范围为50~60 g,淀粉含量的范围为71.38~81.53 g/100 g,容重的范围为785.98~843.38 g/L。

In order to explore the effects of different types of oat grains on the quality of oat porridge,21 samples of naked oat grains were selected as research objects to determine the relevant indicators of their physical properties,nutritional components and processing characteristics.Sensory evaluation method was used to evaluate the quality of oat porridge,and Pearson correlation coefficient analysis method was used to conduct correlation analysis of the measured results.At the same time,grey correlation degree method was used to analyze the correlation degree between each index and the total score of oat porridge sensory evaluation,and cluster analysis method was used to classify and compare the tested oat grains,in order to screen the best oat grain varieties for preparing instant oat porridge.The main results were as follows:Through the gray correlation degree analysis,the highest correlation factors with the quality of oatmeal were color difference(ΔE),thousand grain weight and starch content,followed by bulk density.The color difference(L^(*))of oat grains suitable for ready-to-eat oat porridge ranged from 60.77 to 67.06.1000-grain weight ranged from 50 g to 60 g;The starch content ranged from 71.38 g/100 g to 81.53 g/100 g.The volume weight ranges from 785.98 g/L to 843.38 g/L.