摘要
采用主成分分析和回归分析对米饭的理化特性和感官品质的关系进行了研究 ,建立了感官指标的表达参数和回归方程。结果表明 :米饭的膨胀率、吸水率、酶解率、碘蓝值和弹性模量等理化特性与其口感、香气、滋味和色泽等感官品质有较大相关性 ;米饭的理化指标可以分为综合指标、淀粉消化能力指标、粘弹性 (口感 )指标和滋味指标 4类。通过经验公式 。
The physicochemical properties, sensory qualities of cooked rice and the relationships between them were studied with correlation analysis. The mathematical models of sensory qualities of cooked rice were set up and the expression parameters of sensory qualities were put forward based on physicochemical properties with multiple regressive analysis and princomp analysis. Results indicated that the physicochemical properties such as swelling ratio, water absorption ratio, hydrolyze ratio, blue value and elastic modulus of cooked rice correlated significantly with its sensory qualities such as mouth feeling, aroma, taste and shape. The physicochemical properties could be divided into four types of integrate properties, starch hydrolyze degree, sticking and elasticity and taste on the basis of princomp analysis. The sensory qualities of cooked rice could be well described by the experiment equations.
出处
《华中农业大学学报》
CAS
CSCD
北大核心
2002年第1期83-87,共5页
Journal of Huazhong Agricultural University
基金
湖北省自然科学基金 (99J0 91)项目资助
