Comprehensive Evaluation of Quality Characteristics of Parboiled Rice Based on Principal Component Analysis and Cluster Analysis

Yue LEI; Yanlong GONG; Ruyue DENG; Dashuang ZHANG; Susong ZHU; Huihui TANG; Zhongyuan CHEN; Zhibin ZHANG

doi:10.13386/j.issn1002-0306.2020050209

Volume 42 Issue 7

Mar. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(7): 258-267. > DOI: 10.13386/j.issn1002-0306.2020050209

LEI Yue, GONG Yanlong, DENG Ruyue, et al. Comprehensive Evaluation of Quality Characteristics of Parboiled Rice Based on Principal Component Analysis and Cluster Analysis[J]. Science and Technology of Food Industry, 2021, 42(7): 258−267. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020050209.

Citation:

PDF (911 KB)

Comprehensive Evaluation of Quality Characteristics of Parboiled Rice Based on Principal Component Analysis and Cluster Analysis

Rice Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China

More Information

Received Date: May 19, 2020
Available Online: January 27, 2021

Graphical Abstract

Abstract

Abstract

In order to explore the nutritional value of parboiled rice and establish a parboiled rice quality evaluation system, 12 rice varieties were selected to prepare the parboiled rice. The quality attributes of parboiled rice were analyzed for milling quality, appearance quality, nutritional quality, taste quality and gelatinization properties, and the differences of the quality indexes in parboiled rice prepared by different rice cultivars were investigated. The quality of parboiled rice was comprehensively evaluated by principal component analysis (PCA) and cluster analysis (CA), and the evaluation model of parboiled rice quality was established. The results showed that there were significant differences in quality indexes among parboiled rice (P<0.05), and the coefficient of variation of the quality indexes were different, indicating that the parboiled rice presented varieties between different quality attributes. PCA showed that six principal components represented the 23 quality indicators parboiled rice, making 91.083% cumulative contribution to the total variance. According to the cluster analysis, eight quality indexes including the crack ratio, yellow rice, appearance, protein, the breakdown, the peak viscosity, the final viscosity and setback first were sufficient to evaluate the quality of parboiled rice. Among the parboiled rice prepared by 12 rice cultivars, the parboiled rice of ‘Yuzhenxiang’ had the best quality, and that of ‘Dalixiang’ had the worst quality, followed by ‘Yuefeng B’. The comprehensive evaluation method of principal component analysis and cluster analysis can provide reference for the quality evaluation of parboiled rice prepared by different rice varieties, and provide theoretical basis for the breeding of special rice for parboiled rice, and the development and utilization of the germplasm resources of parboiled rice.
- parboiled rice,
- principal component analysis,
- cluster analysis,
- quality evaluation

FullText(HTML)

References (39)

References

[1]	侯利南, 丁玉琴, 林亲录, 等. 超声波辅助浸泡对稻谷含水量和蒸谷米品质的影响[J]. 粮食与油脂,2018,31(13):37−40.
[2]	刘永乐. 稻谷及其制品加工技术[M]. 北京: 中国轻工业出版社, 2010: 62-65.
[3]	高雅文, 张大力, 方丽, 等. 蒸谷米超高压浸泡工艺条件优化[J/OL]. 中国粮油学报, 2020. http://kns.cnki.net/kcms/detail/11.2864.ts.20200120.0908.014.html.
[4]	Sujatha S J, Ahmad R, Bhat P R. Physicochemical properties and cooking qualities of two varicties of raw and parboiled rice cultivated in the coastal region of Dakshina Kannada, India[J]. Food Chemistry,2004,86(2):211−216. doi: 10.1016/j.foodchem.2003.08.018
[5]	Oli P, Ward R, Adhikari B, et al. Synchrotron X-ray fluorescence microscopy study of the diffusion of iron, manganese, potassium and zinc in parboiled rice kernels[J]. LWT-Food Science and Technology,2016,71:401−408.
[6]	Kaddus M M A, Haque A, Douglass M M P, et al. Parboiling of rice part I: Effect of hot soaking time on quality of milled rice[J]. Journal of Food Science and Technology,2002,37:527−537. doi: 10.1046/j.1365-2621.2002.00610.x
[7]	李逸鹤, 马栎. 蒸谷米生产中干燥工序工艺参数的研究[J]. 粮食与油脂,2017,30(12):69−72. doi: 10.3969/j.issn.1008-9578.2017.12.019
[8]	Thakur A K, Gupta A K. Water absorption charcateristics of paddy, brown rice and husk during soaking[J]. Journal of Food Enginnering,2006,75(2):252−257. doi: 10.1016/j.jfoodeng.2005.04.014
[9]	谢健, 秦正平, 黄文雄, 等. 一种蒸谷米生产分级浸泡方法: 中国, CN 105725057 A [P]. 2016-07-06.
[10]	Som chart Soponronnarit, Som kiat Prachayaw arakorn, Wathanyoo Rordprapat, et al. A superheated-steam fluidized-bed dryer for parboiled rice: Testing of a pilot scale and mathem atical model development somchart[J]. Drying Technology,2006,9(90):1457−1467.
[11]	Ipsita Das, S K Das, Satish Bal. Specific energy and quality aspects of infrared (IR) dried parboiled rice[J]. Journal of Food Enginnering,2004,24(15):9−14.
[12]	Elizabeth Devi Wahengbam, Arup jyoti Dasa, Brian Desmond Green, et al. Effect of iron and folic acid fortification on in vitro bioavailability and starch hydrolysis in ready-to-eat parboiled rice[J]. Food Chemistry,2019,292:39−46. doi: 10.1016/j.foodchem.2019.04.044
[13]	付桂明, 陈建芳, 万茵, 等. 蒸谷晚籼米的制备及其无机元素和农药残留分析[J]. 食品工业科技,2012,33(5):177−180.
[14]	周显青, 张鹏举, 张玉荣, 等. 柠檬酸浸泡对蒸谷糙米碾米过程中蒸谷米镉含量和品质的影响[J/OL]. 食品科学, http://kns.cnki.net/kcms/detail/11.2206.TS.20190118.1022.024.html.
[15]	高雅文, 刘景圣. 干燥条件对蒸谷米品质影响的研究[J]. 农业机械,2011,32(11):73−76.
[16]	刘园, 马君敏. 不同工艺条件对蒸谷米品质的影响[J]. 食品研究与开发,2017,38(24):97−102. doi: 10.3969/j.issn.1005-6521.2017.24.020
[17]	Chanakan Promuthai, Shu Fukai, Ian D Godwin, et al. Iron-fortified parboiled rice novel solution to high iron density in rice based diets[J]. Food Chemistry,2008,88(19):391−399.
[18]	Chanakan Promuthai, Raymond P Glahn, Zhiqiang Cheng, et al. The bioavailability of iron fortified in whole grain parboiled rice[J]. Food Chemistry,2009(112):982−987.
[19]	Chanakan Promuthai, Shu Fukai, Ian D Godwin, et al. Effect of processing conditions on quality of parboiled rice[J]. India: Central Food Technological Research Institute, Mysore,2009,3(15):475−476.
[20]	张梦, 张遥遥, 胡悦, 等. 基于主成分分析和聚类分析的百合花瓣品质综合分析与评价[J]. 食品工业科技,2020,41(3):232−238, 245.
[21]	王莉, 张新霞, 杨晓娜, 等. 方便米饭原料适应性的因子、聚类分析研究[J]. 食品工业科技,2015,36(3):109−115.
[22]	Qi X G, Zhu L, Wang C, et al. Development of standard fingerprints of naked oats using chromatography combined with principal component analysis and cluster analysis[J]. Journal of Cereal Science,2017,74:224−230. doi: 10.1016/j.jcs.2017.02.009
[23]	孟庆虹, 张守文, 王丽群, 等. 基于因子分析和聚类分析的粳稻品质指标研究[J]. 中国食品学报,2018,18(4):270−276.
[24]	扶定, 王青林, 赵万兵, 等. 基于主成分分析的稻米品质评价及聚类分析[J]. 湖北农业科学,2013,52(15):3488−3491. doi: 10.3969/j.issn.0439-8114.2013.15.005
[25]	中国国家标准化管理委员会. 稻谷: GB 1350-2009[S]. 北京: 中国标准出版社, 2009.
[26]	中国国家标准化管理委员会. 优质稻谷: GB-17891-1999[S]. 北京: 中国标准出版社, 1999.
[27]	中国国家标准化管理委员会. 食品安全国家标准食品中维生素 B₁的测定: GB 5009.84-2016[S]. 北京: 中国标准出版社, 2016.
[28]	中国国家标准化管理委员会. 食品安全国家标准食品中维生素B₂的测定: GB 5009.85-2016[S]. 北京: 中国标准出版社, 2016.
[29]	Mingyu Fan, Xiaojing Wang, Jian Sun, et al. Effect of indica pedigree on eating and cooking quality in rice backcross inbred lines of indica and japonica crosses[J]. Breeding Science,2017,67:450−458. doi: 10.1270/jsbbs.16191
[30]	中国国家标准化管理委员会. 大米及米粉糊化特性测定快速粘度仪法: GB 24852-2010[S]. 北京: 中国标准出版社, 2010.
[31]	李棒棒, 路源, 于吉斌, 等. 浸泡处理对大米淀粉糊化特性及流变特性的影响[J]. 食品工业科技,2019,39(18):50−55.
[32]	王晓菁. 籼粳稻杂交后代籼型频率与品质性状的相关性[D]. 沈阳: 沈阳农业大学, 2017.
[33]	陈思奇, 孟满, 杜勃峰, 等. 基于主成分分析与聚类分析综合评价不同菌种发酵刺梨果渣的香气品质[J]. 中国酿造,2019,38(6):152−159. doi: 10.11882/j.issn.0254-5071.2019.06.029
[34]	公丽艳, 孟宪军, 刘乃侨, 等. 基于主成分与聚类分析的苹果加工品质评价[J]. 农业工程学报,2014,30(13):276−285. doi: 10.3969/j.issn.1002-6819.2014.13.034
[35]	丁捷, 赵雪梅, 朱金艳, 等. 基于主成分、因子和聚类分析淡水鱼品种对速冻青稞鱼面品质的影响[J]. 食品工业科技,2018,39(1):34−51.
[36]	董超, 张丽, 谢鹏, 等. 基于主成分与聚类分析的市售儿童牛排质量特征[J]. 食品工业科技,2018,39(12):1−10.
[37]	朱周俊, 袁德义, 邹锋, 等. 不同锥栗农家种种仁中9种矿质元素含量的因子分析与聚类分析[J]. 食品科学,2019,40(2):165−170. doi: 10.7506/spkx1002-6630-20180602-020
[38]	刘丙花, 孙锐, 王开芳, 等. 不同蓝莓品种果实品质比较与综合评价[J]. 食品科学,2019,40(1):70−76. doi: 10.7506/spkx1002-6630-20170829-338
[39]	贾明辉, 华志强. 主成分分析数据处理方法探讨[J]. 内蒙古民族大学学报(自然科学版),2008(4):379−381.