Evaluation of Edible Quality of Sorghum Based on Principal Component Analysis

被引：7

作者：

Ni, Chunlei ^{[1
]}

Zhang, Shan ^{[1
]}

Zhang, Gaopeng ^{[1
]}

Cheng, Jianjun ^{[1
]}

Zheng, Huanyu ^{[1
,2
,3
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

[2] Heilongjiang Green Food Sci Res Inst, Harbin 150028, Heilongjiang, Peoples R China

[3] Natl Res Ctr Soybean Engn & Technol, Harbin 150028, Heilongjiang, Peoples R China

来源：

JOURNAL OF CHEMISTRY | 2019年 / 2019卷

关键词：

STARCH GELATINIZATION; COOKED RICE; TEXTURE; IMPACT;

D O I：

10.1155/2019/2013109

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Sorghum (Sorghum bicolor (L.) Moench) is one of the most important cereals in the Northeast China. The physicochemical, pasting, texture, and cooking properties of 21 sorghum varieties were determined, which were mainly cultivated in Northeast China. Then, the evaluation of edible quality of sorghum was based on principal component analysis and fitted with the score of sensory evaluation. Five principal components (PCs) with a cumulative contribution rate of 86.19% could be picked out to describe the taste, pasting, flavor, cooking, and variety of sorghum, respectively. And a comprehensive equation of sorghum edible quality in Northeast China was constructed which was Z=0.45F(1) + 0.25F(2) + 0.12F(3) + 0.10F(4) + 0.08F(5). The edible quality of No. 14 and No. 15 was the best. The sensory evaluation was used to verify the above equation with the fitting coefficient of 0.81, which indicated that the equation could be more accurate to evaluate the edible quality of sorghum in Northeast China.

引用

页数：10

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