The Noodle Quality Characteristics and Principal Component Analysis of Different Potato Varieties
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Abstract:
In order to study the characteristics difference of varieties of potato noodles and processing suitability of potato, the quality characteristics of 11 potato varieties noodles were analyzed and evaluated by principal component analysis. The results showed that the noodle quality characteristics of different potato varieties had significant difference with each other (p<0.05). The ΔE* and elasticity (r=0.594*), best cooking time and chewiness(r=0.748**), cohesiveness (r=0.648*), chewiness and elasticity (r=0.764**), cohesiveness (r=0.836**), elasticity and cohesiveness (r=0.625*), cohesiveness and viscosity (r=0.523*) had significant positive relationship. The principal component analysis results showed that the accumulative contribution rate of the first four components was 85.77%, which explained the most information of the noodle quality. The first principal component combined the taste characteristics, the second principal component synthesized the cooking characteristics, the third principal component combined the hardness characteristics and the fourth principal component synthesized the color characteristic. The comprehensive score was evaluated by the comprehensive evaluation model of noodles, and the more excellent varieties were the Longshu 9, LZ111 and Longshu 7. This research provides a basis for the selection of suitable potato varieties for noodles processing.
