甘薯颗粒全粉评价指标的初步研究  

Preliminary Study on Evaluation Indices of Sweet Potato Granules

作　　者：何伟忠[1,2] 木泰华[1] 于明[2] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]新疆农业科学院粮食作物研究所,乌鲁木齐830091

出　　处：《中国粮油学报》2010年第11期43-47,共5页Journal of the Chinese Cereals and Oils Association

基　　金：现代甘薯农业产业技术体系建设(nycytx-16-B-16);河北省杂粮加工增值;综合利用技术研究与开发课题(08230907Z-2-2)

摘　　要：为了筛选甘薯颗粒全粉的评价指标,分别测定了56种不同品种甘薯颗粒全粉的感官指标(L*、a*、b*和中位径D50)、理化指标(游离淀粉、水分、得率、粗蛋白、粗脂肪、粗纤维、胡萝卜素和灰份)和功能性指标(持油能力、乳化性、乳化稳定性、溶解度和吸水指数WAI),并在此基础上,通过主成分分析筛选出甘薯颗粒全粉的评价指标。结果表明:甘薯颗粒全粉的感官评价指标分别为L*和b*;理化评价指标分别为游离淀粉和得率;功能性评价指标分别为乳化性和乳化稳定性。In order to set evaluation indices of sweet potato granules,the sensory indices,i.e.L＊,a＊,b＊ and D50,the physicochemical indices,i.e.free starch,moisture,yield rate,protein,fat,fiber,carotene and ash,and the functional indices,i.e.oil-binding capacity,emulsifying,emulsifying stability,solubility and WAI,of sweet potato granules made from 56 cultivars were determined respectively.Based on the obtained data,the evaluation indices of sweet potato granules were established by principal component analysis.Results： The sensory evaluation indices of sweet potato granules are L＊ and b＊,the physicochemical evaluation indices are free starch and yield rate,and the functional evaluation indices are emulsifying property and emulsifying stability.

关 键 词：甘薯颗粒全粉 感官指标 理化指标 功能性指标 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]