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- Title
基于主成分分析法综合评价即食米饭品质特性.
- Authors
张晓绘; 李汴生; 阮征李; 丹丹
- Abstract
In order to explore the quality of instant rice and establish an evaluation system, eight different varieties of rice are selected to prepare instant rice, and fifteen indexes of physicochemical properties, cooking characteristics and texture characteristics are determined and analyzed. The differences and correlations among various quality indexes of instant rice prepared from different varieties of rice are investigated. At the same time, principal component analysis is used to comprehensively evaluate the quality of instant rice and establish a quality evaluation model for instant rice. The results show that the variation coefficient of each index for the eight raw materials of rice ranges from 1.64% to 28.74%. The chewiness and iodine value are most affected by the varieties, and there is a significant negative correlation between chewiness and iodine value (P<0.05). A total of three principal components are extracted by principal component analysis, and the variance contribution rates of the three principal components are 45.508%, 29.235% and 13.583% respectively, with the cumulative variance contribution rate reaching 88.326%. The evaluation model is F=-0.100x1+0.127x2-0.084x3+0.140x4+0.064x5+0.091x6-0.093x7-0.059x8+0.144x9. There is a good linear relationship between this model and sensory score, and the determination coefficient R~2 is 0.878 8, indicating that this model can reflect the advantages and disadvantages of instant rice comprehensively and objectively.
- Subjects
MULTIPLE correspondence analysis (Statistics); RAW materials; RICE; COOKING; IODINE
- Publication
China Condiment, 2024, Vol 49, Issue 1, p1
- ISSN
1000-9973
- Publication type
Article
- DOI
10.3969/j.issn.1000-9973.2024.01.001