不同食用木薯品种（系）鲜食加工适宜性研究

为研究不同木薯品种的鲜食加工适宜性,以12份食用品种（系）为材料,加工成蒸木薯、木薯汁、木薯羹进行品质特性鉴定和感官评价,应用相关性分析和主成分分析等手段综合评价各品种（系）适宜性,分析其主要影响因子。结果表明,15个蒸木薯品质评价性状共提取了5个主成分,色度值a^*、色度值b^*、纤维感、综合评价、弹性、硬度和胶着性起主要作用;10个木薯汁品质评价性状提取了3个主成分,色泽、组织状态、pH和黏度共4个性状起主要作用;5个木薯羹感官评价性状共提取了2个主成分,感官综合评价和面度共2个性状起主要作用。另外,蒸木薯主要品质评价指标受到鲜薯淀粉、干物质、粗纤维和蛋白质含量的影响,木薯汁主要品质评价指标受鲜薯蛋白质、可溶性糖和直链淀粉含量的影响。12个品种（系）中P3适宜作为水果木薯,M33、M9、ST、NK-10适用于蒸木薯,ST、P9、M11、P3适宜作为木薯汁加工原料,M9、M11、ST、NK-10适宜作为木薯羹加工原料。

Fresh Tuber Processing Suitability of Different Edible Cassava Cultivars

In order to study the fresh tuber processing suitability of different cassava cultivars, 12 edible cultivars were processed into steamed cassava, cassava juice and cassava soup for quality characteristics identification and sensory evaluation. The suitability of cultivars were comprehensively evaluated by associatied analysis and principal component analysis, and the main impact factors were analyzed. Five components were extracted from 15 quality evaluation traits of steamed cassava. Of them, chroma a^*, chroma b^*, fiber sensation, evaluation, springiness, hardness and gumminess played the key role in fresh tuber processing. Three components were extracted from 10 quality evaluation traits of cassava juice, and the color, texture, pH value and viscosity played the key role in fresh tuber processing. Two components were extracted from five sensory evaluation traits of cassava soup, and evaluation, smoothness played the key role in fresh tuber processing. In addition, the main quality evaluation indexes of steamed cassava were affected by the content of starch, dry matter, crude fiber and protein in fresh tuber. The main quality evaluation indexes of cassava juice were affected by the content of protein, soluble sugar and amylose in fresh tuber. Among the twelve cultivars, P3 was suitable for fresh consumption, M33, M9, ST and NK-10 were suitable for steaming cassava. ST, P9, M11 and P3 were suitable for processing cassava juice. M9, M11, ST and NK-10 were suitable for processing cassava soup.