Suitability evaluation of different varieties of Dioscorea esculenta vacuum frying processing
Objective To study the suitability of different varieties of Dioscorea esculenta for vacuum frying.Methods Nineteen varieties of Dioscorea esculenta widely cultivated in China were taken as raw materials.Six quality indexes of fried Dioscorea esculenta chips,namely the yield rate,sensory score,breaking force,adhesiveness,color difference,oil content and flavor,were measured,and difference analysis was carried out.Correlation analysis,principal component analysis,stepwise regression analysis methods were applied to explore the model fitting degree and the significance of the regression model.K-means clustering analysis method was used to preliminarily divide the processing suitability of the 19 Dioscorea esculenta varieties.Results Differences were found in the shape,size and color of fried Dioscorea esculenta chips among the 19 Dioscorea esculenta varieties,and correlations existed among the indexes.Taking the yield rate of Dioscorea esculenta(X1),color difference value L*(X2),sensory score(X3),breaking force(X4),adhesiveness(X5)and oil content(X6)as the initial independent variables,principal component analysis could be conducted and a quality evaluation model for fried Dioscorea esculenta chips was constructed,which was Y=1.02-3.37X1-0.19X2+0.16X3+0.18X4+3.01X5+2.43X6.Among the 19 varieties,Zhan Shu 12,Mian Zi 12,Bai Shu,Chuan Zi Shu No.6 and 317 were suitable for making chips;Yu Shu 27,Xu Yu No.31,Qian Zi Shu No.1,Wan Shu No.5,Xiang Shu 98,Yu Shu 17,Zi Yun Hong Shu,Yu Shu 198,Qian Shu No.8,Shang Shu 19,Kao Shu,Yu Shu 9 and Long Shu 9 were basically suitable for making chips;while Tong Shu No.2 was not suitable for making chips.Conclusion The research results can be referred to when the Dioscorea esculenta industry in China selects specific varieties for chip processing.
万方数据
维普
