摘要
选取北京、河北、东北等地有代表性的12个绿豆品种,测定影响绿豆沙加工的主要营养成分,并对不同品种制成的绿豆沙进行感官评价,然后对各指标进行主成分分析。结果表明,主成分分析提取出4个主成分,累计贡献率达84.380%,可较好反映绿豆沙品质的绝大部分信息。蛋白质、淀粉、硬度、砂质感等为影响绿豆沙品质的主要因子。用这4个主成分代替原来的10个品质因子对绿豆沙进行综合评判,筛选出适宜绿豆沙加工用的品种:中绿10号、保绿942以及冀绿-19-2。
In this study, 12 typical mung bean cultivars from Beijing, Hebei Province and Northeast China were selected to investigate the main nutrients that influence sensory and textural properties of mung bean paste using principal component analysis （PCA）. The PCA results showed that 4 principal components could reflect most details on mung bean paste with a cumulative contribution rate of 84.380%. Protein, starch, hardness and sandy texture were the main factors affecting the quality of mung bean paste. These 4 principal components rather than the original 10 quality factors were used in comprehensive evaluation of mung bean paste, and ZhongluNO. 10, BaolU942, Jilu- 19-2 were seleete.d as the appropriate cultivars for making mung bean paste.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第13期104-107,共4页
Food Science
基金
国家现代农业(食用豆)产业技术体系建设专项(nycytx-18)
关键词
绿豆沙
加工品质
主成分分析
品种筛选
mung bean paste
processing quality
principal component analysis
variety screening
