Establishment and Application of a Quality Evaluation System for Commercial Flavored Extruded Noodles
Year: 2025
Type: article
Abstract: In order to objectively evaluate the quality of commercial flavored extruded noodles and to establish a scientific and reasonable quality evaluation system, 17 quality indexes of 22 types of commercial flavored extruded noodles were measured. Hardness, elasticity, fat, sodium, acid value, peroxide value and water activity were selected as core quality indexes by the combined use of correlation analysis, principal component analysis and cluster analysis, and their weights were determined by analytic hierarchy process. A quality evaluation model was established as follows: Y = 0.374 1 × elasticity + 0.267 9 × hardness + 0.107 6 × fat + 0.107 6 × sodium + 0.043 1 × peroxide value + 0.030 1 × water activity + 0.069 5 × acid value. The model’s reliability was confirmed by linear regression analysis between sensory scores and quality scores obtained from this model, showing a determination coefficient (R2) of 0.906 7. The established model can provide a scientific basis for the comprehensive evaluation of the quality of flavored extruded noodles.
Author: ZHAO Xue, CONG Zhongxiao, SUN Huajun, ZANG Yanqing, LI Changsheng, ZHOU Xuan, QIAN Lili
Institution: Heilongjiang Bayi Agricultural University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6921438699
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