The Influences of Three Quality Improvers on the Quality of Fermented Corn Noodles Based on Principal Component Analysis and Response Surface Methodology
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Abstract:
In this study, the traditional fermented corn noodles were produced from the raw material, corn. The effects of quality improvers on the quality of fermented corn noodles were studied using fermented corn noodle quality evaluation model that was established by principal component analysis (PCA) of cooking qualities and texture properties of noodles. Response surface analysis was used to examine the influences of different quality improvers and their interactions on the quality of fermented corn noodles, and the proportion of quality improvers was optimized. The results showed that the first two principal components F1 and F2 contributed 58.31% and 25.41%, respectively, with the cumulative contribution being 83.72%. According to the PCA results, a model for evaluating the quality of fermented corn noodle was established. The effects on the quality of fermented corn noodles exerted by quality improvers decreased in the order of guar gum, salt and wheat gluten. The interactions between salt and guar gum, and between guar gum and wheat gluten had significant effects on the quality of fermented corn noodle (P<0.05). The optimal proportion of quality improvers was: salt 0.87%, guar gum 0.53% and wheat gluten 6.18%.
