FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (9): 71-73.doi: 10.7506/spkx1002-6630-201009017

• Basic Research • Previous Articles     Next Articles

Principal Component Analysis during Variety Screening for Instant Corn

LIU Yu-hua1,2,3，SONG Jiang-feng2,3，LI Da-jing2,3，LIU Chun-quan2,3,*，JIN Bang-quan1   

  1. (1. Ginling College, Nanjing Normal University, Nanjing 210097, China；2. Institute of Farm Product Processing, Jiangsu Academy
    of Agricultural Sciences, Nanjing 210014, China；3. Engineering Research Center for Agricultural Products Processing, National
    Agricultural Science and Technology Innovation Center in East China, Nanjing 210014, China)
  • Received:2009-11-02 Revised:2010-01-14 Online:2010-05-01 Published:2010-12-29
  • Contact: LIU Chun-quan2 E-mail:liuchunquan2009@163.com

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Abstract:

Principal component analysis (PCA) was exploited in variety screening for instant corn, and the effective indicators for its processing quality were examined. Among selected 11 sweet-waxy corn varieties, major nutritional components affecting instant corn processing were determined. Results showed that the processing quality of instant corn was constituted by 3 principal components. Amylopectin exhibited the biggest contribution to processing quality of instant corn, which was account for 43.232%. Sushi 80618 and Jingtianzihuanuo No. 2 were selected and could be used for the preparation of instant corn.

Key words: instant corn, processing quality, variety screening

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