Evaluation of Edible Quality of Sorghum Based on Principal Component Analysis
Joint Authors
Ni, Chunlei
Zhang, Shan
Zhang, Gaopeng
Cheng, Jianjun
Zheng, Huanyu
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-09-24
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Abstract EN
Sorghum (Sorghum bicolor (L.) Moench) is one of the most important cereals in the Northeast China.
The physicochemical, pasting, texture, and cooking properties of 21 sorghum varieties were determined, which were mainly cultivated in Northeast China.
Then, the evaluation of edible quality of sorghum was based on principal component analysis and fitted with the score of sensory evaluation.
Five principal components (PCs) with a cumulative contribution rate of 86.19% could be picked out to describe the taste, pasting, flavor, cooking, and variety of sorghum, respectively.
And a comprehensive equation of sorghum edible quality in Northeast China was constructed which was Z = 0.45F1 + 0.25F2 + 0.12F3 + 0.10F4 + 0.08F5.
The edible quality of No.
14 and No.
15 was the best.
The sensory evaluation was used to verify the above equation with the fitting coefficient of 0.81, which indicated that the equation could be more accurate to evaluate the edible quality of sorghum in Northeast China.
American Psychological Association (APA)
Ni, Chunlei& Zhang, Shan& Zhang, Gaopeng& Cheng, Jianjun& Zheng, Huanyu. 2019. Evaluation of Edible Quality of Sorghum Based on Principal Component Analysis. Journal of Chemistry،Vol. 2019, no. 2019, pp.1-10.
https://search.emarefa.net/detail/BIM-1170677
Modern Language Association (MLA)
Ni, Chunlei…[et al.]. Evaluation of Edible Quality of Sorghum Based on Principal Component Analysis. Journal of Chemistry No. 2019 (2019), pp.1-10.
https://search.emarefa.net/detail/BIM-1170677
American Medical Association (AMA)
Ni, Chunlei& Zhang, Shan& Zhang, Gaopeng& Cheng, Jianjun& Zheng, Huanyu. Evaluation of Edible Quality of Sorghum Based on Principal Component Analysis. Journal of Chemistry. 2019. Vol. 2019, no. 2019, pp.1-10.
https://search.emarefa.net/detail/BIM-1170677
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1170677