食品与机械2025，Vol.41Issue(2)：22-32,11.DOI:10.13652/j.spjx.1003.5788.2024.80665
基于主成分对比食盐对马铃薯生、熟全粉面片质构与面条品质的影响
Effect of salt on the texture and noodle quality of raw and cooked potato whole flour pasta sheets based on principal component comparison
摘要
Abstract
[Objective]To explore the changes in the texture and noodle quality of potato flour and cooked flour pasta sheets under different salt addition levels.[Methods]The effect of salt addition on the texture and quality of potato flour pasta sheets was investigated.Principal component analysis(PCA)was used to reduce the dimensionality of texture data,and infrared spectroscopy was used to analyze protein structural changes.Correlation analysis was conducted using fuzzy sensory evaluation.[Results]The primary principal component of pasta sheet texture is the hardness factor,which shows a strong correlation with breakage rate,cooking loss rate,and other texture characteristics.The second principal component represents elasticity,with a strong correlation to toughness and tensile properties.The overall texture evaluation is more influenced by the primray principal component.The ordered structure content in raw potato flour pasta sheets is higher than in cooked flour pasta sheets.The texture,sensory properties,tensile characteristics,and cooking performance of the pasta sheets are optimal when salt is added at 0.8%and 1.0%,respectively.[Conclusion]A moderate addition of salt improves noodle quality.Salt influences pasta sheet texture by influencing the conformation of protein networks in the pasta sheets.Pasta sheet texture is closely related to noodle quality,and cooked flour noodles are less affected by salt,showing more stable properties.关键词
马铃薯全粉/面条/食盐/傅里叶变换红外/主成分分析/模糊数学评价Key words
potato flour/noodles/salt/FT-IR/principal component analysis/fuzzy mathematics evaluation引用本文复制引用
李鋆洋,陈安均,聂伟,李沛珈,刘易,杨茹薇..基于主成分对比食盐对马铃薯生、熟全粉面片质构与面条品质的影响[J].食品与机械,2025,41(2):22-32,11.基金项目
新疆维吾尔自治区重点研发项目(编号:2022B02044-3) （编号:2022B02044-3）
