马铃薯全粉对面条品质影响的主成分分析研究

为了探讨马铃薯全粉对面条品质的影响,通过测定添加不同比例马铃薯全粉的面筋特性、蒸煮特性、质构特性和感官评价,并结合主成分分析进行综合评价。结果表明:随着马铃薯全粉添加量的增加,面条色泽呈暗红趋势变化,其面筋含量逐渐降低;面条的蒸煮特性、质构特性及感官品质呈现先增加后降低的趋势,说明适量添加马铃薯全粉可以在一定程度上提高面条的食用品质。应用主成分分析法对不同马铃薯全粉添加量的面条进行研究,确定了反映面条品质的3个主成分因子,3个主成分的累积贡献率达到88.35%。为进一步开发高含量马铃薯全粉面条提供数据支撑。

Study on principal component analysis of influence of potato flour on noodle quality

The effect of potato flour on noodles quality was investigated by detecting the properties of gluten, cooking properties, texture properties and sensory evaluation of noodles added with different proportions of potato flour and evaluating comprehensively by principal component analysis. The results showed that with the increase of the total amount of potato flour, the color of the noodles trended to dark red and the gluten content gradually decreased. The cooking properties, texture properties and sensory quality of the noodles increased first then decreased, which indicated that appropriate amount of potato could improve the eating quality of the noodles to some extent. Three principal component factors affecting noodle quality were determined by principal component analysis, which cumulative contribution rate reached 88.35%. It provides data support for the further development of high-content potato flour noodles.