摘要
选取与大米食味品质相关性高的主要化学成分含量、蒸煮特性、糊化特性、质构特性等指标进行测定,利用主成分分析对所得到的指标数据统计分析,构建食味品质预测评价模型,并用该模型对所选粳米、籼米进行评价。通过感官评价法的食味值对建立的模型进行检验,两种方法具有很好的一致性,表明该评价模型可以准确客观的评价大米食味品质。
The indexes which had high correlation with rice eating quality,including main chemical components, cooking qualities,pasting properties,texture quality were measured. Statistical analysis of the indexes and establishment of model for rice eating quality evaluation were based on principal component analysis. The model was employed to evaluate eating quality of Japonica and Indica rice. Palatability value from sensory evaluation was employed to examine the model and the result indicated a good consistency between those two methods. Our research showed that the model could evaluate the eating quality of rice accurately and objectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第2期94-96,共3页
Science and Technology of Food Industry
基金
国家科技支撑计划(2012BAD37B02-02)
关键词
大米
食用品质
评价模型
rice
eating quality
evaluation model
