Quality Evaluation of Frozen Vegetable Soybean Based on Principal Component Analysis
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Abstract:
In order to study the quality of varieties of frozen vegetable soybean grown at the same production sites, 10 kinds of physiochemical indexes related to the quality of 13 kinds of frozen vegetable soybean were measured, including hardness, colour, chlorophyll, vitamin C, soluble protein, soluble sugar and so on. The main indexes were evaluated by principle component analysis (PCA). The results showed that four principal components could reflect most details on frozen vegetable soybean with a cumulative contribution rate of 89.33%. The first and second principal component showed simila the contribution rate for the frozen vegetable soybean, being of 28.13% and 26.55%, respectively. Soluble protein, colour, chlorophyll and hardness were main factors affecting the quality of frozen vegetable soybean. Xindali No.1, Tongdou No.6, Xudou No.17 and Tongdou No.5 were selected as the appropriate cultivars for vegetable soybean freeze-processing. The PCA comprehensive evaluation model showed a high positive correlation with the results of sensory evaluation, which could provide a certain theoretical basis to formulate the breeds and quality index of frozen vegetable soybean.
