Quality Characteristics and Principal Component Analysis of Fresh Noodles with Purple Sweet Potato Flour of Different Varieties

In order to study the characteristics difference of varieties of purple sweet potato flour fresh noodles and processing suitability of purple sweet potato flour,the quality characteristics of 10 potato varieties purple sweet potato flour fresh noodles were analyzed and evaluated by principal component analysis. The results showed that there were certain differences in color characteristics,cooking characteristics(ripening broken rate,cooking loss rate,expansion rate),texture characteristics(hardness,cohesiveness,resilience,cohesiveness,elasticity,viscosity,chewiness)and sensory scores among different varieties of purple potato fresh noodles. Principal component analysis extracted four main components of taste,cooking,color and swelling characteristics. The cumulative variance contribution rate of the 4 principal factors reached 87.990%. According to comprehensive evaluation function,the top 4 varieties were Xu purple sweet potato No.8(composite score 0.854),Mian purple sweet potato No.9(composite score 0.607),Commercially available purple sweet potato No.4(composite score 0.118),Yu purple sweet potato No.7(composite score 0.114). Xu Zishu No. 8 was most suitable for processing fresh potato noodles with purple potato powder. This research provides a basis for the selection of suitable purple sweet potato flour varieties for noodles processing.