Comprehensive Quality Evaluation of Different Wheat Middlings by Principal Component Analysis and Cluster Analysis
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Abstract:
In order to obtain high-quality wheat middlings for food use, principal component analysis and clustering analysis were used to analyze and screen different varieties of wheat middlings. The nutritional quality, color, gluten characteristics and gelatinization properties of 12 different varieties of wheat middlings and 2 different grades of wheat flour were determined. The main indexes for quality evaluation of different varieties of wheat middlings were screened and classified by principal component analysis and cluster analysis. The results showed that among the quality characteristics of different wheat middling flours, the coefficients of variation (CVs) of the lipids, ash, gluten index, peak viscosity, trough viscosity, final viscosity, breakdown and setback values were relatively high (all>20%). By principal component analysis, 4 more representative principal component factors were extracted, the cumulative variance contribution rates reached 84.182%. Analysis, calculation and ranking were conducted according to the comprehensive evaluation function, developed based on principal component analysis, the top three of the comprehensive ranking were DF1XF1-under, DF1XF1-upper and refined wheat flour, respectively. The cluster analysis divided the different varieties of wheat middling samples into 4 categories, and DF1XF1-under flour, DF1XF1-upper flour and refined wheat flour belonged to the same category, which was consistent with the results of the principal component analysis. Among the 12 varieties of wheat middling flour, DF1XF1-under and DF1XF1-upper had the best quality, whilst 7M-under, 8M-upper and 2T-under had the worst quality. Comprehensive evaluation of the quality characteristics of wheat middling flour based on principal component analysis and cluster analysis can provide a reference for its high-value utilization in foods.
