[Jia, Xiwu; Zhou, Jian; Lü Q.; Shen, Wangyang; Guo, Ji] College of Food Science and Engineering, Wuhan Polytechnic University, Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan, 430023, China
通讯机构：
College of Food Science and Engineering, Wuhan Polytechnic University, Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan, China
语种：
中文
关键词：
复合营养米;主成分分析;感官评价;评价模型
关键词(英文)：
Gelation;Petroleum reservoir evaluation;Principal component analysis;Sensory analysis;Assessment models;Compound nutritional rice;Degree of degradation;Physical features;Quality assessment model;Quality evaluation;Quality improvement;Quality control
For guiding the quality improvement and new products development of the compound nutritional rice, the research was aimed to establish a quality assessment model of compound nutritional rice based on its physical features with principal component analysis. The main results showed that 20 selected indicators could be grouped into four main components to reflect the palatability, cold-properties, degree of degradation and gelatinization within extrusion in respective steps. The assessment model was also tested through sensory evaluation, which pr...
