摘要
食用木薯粉是世界上热带国家木薯食品主要加工原料,贮藏品质影响木薯食品的质量。文章以食用木薯粉为研究对象,研究其贮藏过程主要品质变化,利用主成分分析方法评价影响贮藏的主要指标。结果表明,食用木薯粉贮藏过程易吸潮,贮藏6个月后其含水量增加2%左右,淀粉含量仅下降0.2%,氢氰酸在贮藏6个月后达最低值,而脂肪酸在贮藏4个月后有显著变化。主成分分析表明,总体评价发现,F值在贮藏6个月后最高,贮藏品质较好,可见食用木薯粉贮藏期至少为6个月。
Sweet cassava flour(SCF)is the main raw material for cassava food processing of tropical countries in the world,and the quality of cassava food based on cassava flour quality.In this paper,the main quality changes of SCF during storage were subjected,and the comprehensive evaluation were analyzed by principal component analysis(PCA).The results showed that the SCF was easy to absorbed water from ambient air and moisture content of SCF increased about 2%after storage six months,and the starch content decreased only 0.2%,the content of HCN reached at lowest point affer 6 month of storage,while the fatty acid changed significantly after 4 months of storage.To further overall evaluate storage characteristic of SCF,the F value was the highest after 6 months storage,storage quality was better.It can be seen that the storage period of SCF was at least 6 months.
作者
林立铭
徐缓
吴秋妃
王琴飞
余厚美
张振文
LIN Liming;XU Huan;WU Qiufei;WANG Qinfei;YU Houmei;ZHANG Zhenwen(Tropical Crops of Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences,National R&D Centre for Potato Processing Hainan province,Danzhou 571737,China;Institute of Scientific and Technical Information,Chinese Academy of Tropical Agricultural Sciences,Haikou 571101,China)
出处
《食品科技》
CAS
北大核心
2020年第11期187-191,共5页
Food Science and Technology
基金
现代农业产业技术体系项目(CARS-11-HNZZW)
海南省重点研发专项(ZDYF2019199)。
关键词
食用木薯粉
贮藏
主成分分析
品质评价
sweet cassava flour
storage
principal component analysis
quality evaluation
