| 基于主成分分析法的复合营养米评价模型的建立 |
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| 引用本文： | 贾喜午,周坚,吕庆云,沈汪洋,郭吉.基于主成分分析法的复合营养米评价模型的建立[J].中国粮油学报,2015,30(7):123-127. |
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| 作者姓名： | 贾喜午 周坚 吕庆云 沈汪洋 郭吉 |
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| 作者单位： | 武汉轻工大学食品科学与工程学院农产品加工湖北省协同创新中心,武汉,430023 |
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| 基金项目： | 国家科技支撑计划（2012BAD37B03），粮食公益性行业科研专项（201313011-5） |
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| 摘 要： | 为了指导复合营养米品质改良和新产品开发,本研究主要以物性特性为自变量,通过主成分分析法建立了复合营养米食用品质评价模型。结果表明:所选取的20项指标可归纳为4个主成分,分别反映复合营养米的适口性、冷饭特性、挤压过程中的降解程度和糊化程度。以复合营养米的感官评价结果对建立的模型进行检验,2种方法具有很好的一致性,因此,主成分分析法可作为评价复合营养米食用品质的方法 。
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| 关 键 词： | 复合营养米 主成分分析 感官评价 评价模型 |
| 收稿时间： | 3/3/2014 12:00:00 AM |
| 修稿时间： | 2014/5/25 0:00:00 |
Assessment model of compound nutritional rice based on principal component analysis |
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| Jia Xiwu
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Zhou Jian
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Lü Qingyun
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Shen Wangyang
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Guo Ji.Assessment model of compound nutritional rice based on principal component analysis[J].Journal of the Chinese Cereals and Oils Association,2015,30(7):123-127. |
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| Authors: | Jia Xiwu Zhou Jian Lü Qingyun Shen Wangyang Guo Ji |
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| Abstract: | In order to guide the quality improvement and new products development of the compound nutritional rice, this research is purposed to establish the quality assessment model of compound nutritional rice, by the means of principal component analysis, based on its physical features. The main results showed that: the 20 selected indicators can be grouped into four main components, reflecting the palatability and cold-properties of the compound nutritional rice, the degree of degradation and gelatinization during extrusion, respectively; the assessment model is tested through the sensory evaluation, which proves the well consistency of the two methods. Principal component analysis can be used as the method for the quality evaluation of component nutritional rice. |
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| Keywords: | compound nutritional rice principal component analysis sensory evaluation assessment model |
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