Study on principal component analysis of influence of potato flour on noodle quality

doi:10.16210/j.cnki.1007-7561.2019.01.004

Archive > Volume 27 Issue 1 > 2019,27(1):17-23. DOI:10.16210/j.cnki.1007-7561.2019.01.004 Prev Next

Grain Processing

Study on principal component analysis of influence of potato flour on noodle quality

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Abstract:

The effect of potato flour on noodles quality was investigated by detecting the properties of gluten, cooking properties, texture properties and sensory evaluation of noodles added with different proportions of potato flour and evaluating comprehensively by principal component analysis. The results showed that with the increase of the total amount of potato flour, the color of the noodles trended to dark red and the gluten content gradually decreased. The cooking properties, texture properties and sensory quality of the noodles increased first then decreased, which indicated that appropriate amount of potato could improve the eating quality of the noodles to some extent. Three principal component factors affecting noodle quality were determined by principal component analysis, which cumulative contribution rate reached 88.35%. It provides data support for the further development of high-content potato flour noodles.

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