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Quality evaluation of yellow peach chips prepared by explosion puffing drying

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Abstract

Nineteen evaluation indicators in 15 yellow peach chips prepared by explosion puffing drying were analyzed, including color, rehydration ratio, texture, and so on. The analysis methods of principle component analysis (PCA), analytic hierarchy process (AHP), K-means cluster (KC) and Discriminate analysis (DA) were used to analyze the comprehensive quality of the yellow peach chips. The dispersed coefficient of variation of the 19 evaluation indicators varied from 3.58 to 852.89 %, suggesting significant differences among yellow peach cultivars. The characteristic evaluation indicators, namely, reducing sugar content, out-put ratio, water content, a value and L value were analyzed by PCA, and their weights 0.0429, 0.1140, 0.4816, 1.1807 and 0.1807 were obtained by AHP. The levels in 15 cultivars effectively were classified by discrimination functions which obtained by KC and DA. The results suggested that three levels of comprehensive quality for yellow peach chips were divided, and the highest synthesis scores was observed in “senggelin” (11.1037), while the lowest synthesis value was found in “goldbaby” (−3.7600).

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Authors and Affiliations

  1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, People’s Republic of China

    Jian Lyu, Lin-yan Zhou, Jin-feng Bi, Xuan Liu & Xin-ye Wu

Authors
  1. Jian Lyu
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  2. Lin-yan Zhou
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  3. Jin-feng Bi
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  4. Xuan Liu
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  5. Xin-ye Wu
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Corresponding author

Correspondence to Jin-feng Bi.

Additional information

Research highlights

• Yellow peach chips were prepared by explosion puffing drying technology.

• The characteristic indicators and the weights were obtain by PCA and AHP.

• Discrimination functions were established by KC and DA.

• The best cultivars for processing yellow peach chips were selected.

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Lyu, J., Zhou, Ly., Bi, Jf. et al. Quality evaluation of yellow peach chips prepared by explosion puffing drying. J Food Sci Technol 52, 8204–8211 (2015). https://doi.org/10.1007/s13197-015-1906-0

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  • DOI: https://doi.org/10.1007/s13197-015-1906-0

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