Optimization of Fresh Wet Rice Noodles by Response Surface Methodology and Principal Component Analysis
In order to develop a mixed grain fresh and wet rice noodle with both functionality and edible quality,this experiment used indica rice,chickpea(Cicer arietinum L.),and oat rice(Avena sativa L.)as the main raw materials,with salt and xanthan gum as quality improvers.The fresh and wet rice noodle formula was optimized using single factor test and Box Behnken experimental designs,combined with principal component analysis.The results showed that the cumulative contribution rate of the first five principal components reached 89.733％,which could comprehensively reflect the comprehensive indicator information of rice noodles.The response surface regression model established using the standardized comprehensive score obtained by principal component analysis showed a good fit(P=0.000 12,R2=0.946 0),and the optimal formula conditions were predicted as follows:The addition ratio of chickpea and oat rice was 2∶5,the addition amount of salt was 3％,and the addition amount of xanthan gum was 0.5％.Under these conditions,the standardized comprehensive score of rice noodles was 0.957 3,which was not significantly different from the theoretical comprehensive score(P＞0.05).This study provided a certain reference for the development of multiple indicators of functional foods.
万方数据
维普
