The Impact of Different Varieties of Oat Grain on the Quality of Oatmeal Porridge
In order to explore the effects of different types of oat grains on the quality of oat porridge,21 samples of naked oat grains were selected as research objects to determine the relevant indicators of their physical properties,nutritional components and processing characteristics.Sensory evaluation method was used to evaluate the quality of oat porridge,and Pearson correlation coefficient analysis method was used to conduct correlation analysis of the measured results.At the same time,grey correlation degree method was used to analyze the correlation degree between each index and the total score of oat porridge sensory evaluation,and cluster analysis method was used to classify and compare the tested oat grains,in order to screen the best oat grain varieties for preparing instant oat porridge.The main results were as follows:Through the gray correlation degree analysis,the highest correlation factors with the quality of oatmeal were color difference(ΔE),thousand grain weight and starch content,followed by bulk density.The color difference(L*)of oat grains suitable for ready-to-eat oat porridge ranged from 60.77 to 67.06.1 000-grain weight ranged from 50 g to 60 g;The starch content ranged from 71.38 g/100 g to 81.53 g/100 g.The volume weight ranges from 785.98 g/L to 843.38 g/L.
万方数据
维普
