Variety Screening for Mung Bean Paste Production Based on Principal Component Analysis

doi:10.7506/spkx1002-6630-201213021

Abstract

Abstract: In this study, 12 typical mung bean cultivars from Beijing, Hebei Province and Northeast China were selected to investigate the main nutrients that influence sensory and textural properties of mung bean paste using principal component analysis (PCA). The PCA results showed that 4 principal components could reflect most details on mung bean paste with a cumulative contribution rate of 84.380%. Protein, starch, hardness and sandy texture were the main factors affecting the quality of mung bean paste. These 4 principal components rather than the original 10 quality factors were used in comprehensive evaluation of mung bean paste, and Zhonglu..NO.10, Baolu..942, Jilu..-19-2 were selected as the appropriate cultivars for making mung bean paste.

Key words: mung bean paste, processing quality, principal component analysis, variety screening

CLC Number:

TS214.9
S522

HUANGYing，ZHANGBo，WUXiao-juan，WANGXiao-dong，XUEWen-tong. Variety Screening for Mung Bean Paste Production Based on Principal Component Analysis[J]. FOOD SCIENCE, 2012, 33(13): 104-107.

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Variety Screening for Mung Bean Paste Production Based on Principal Component Analysis

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