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首页> 美国卫生研究院文献>Tropical Life Sciences Research >The Use of Principal Component and Cluster Analysis to Differentiate Banana Peel Flours Based on Their Starch and Dietary Fibre Components
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The Use of Principal Component and Cluster Analysis to Differentiate Banana Peel Flours Based on Their Starch and Dietary Fibre Components

机译：利用主成分和聚类分析基于香蕉皮和膳食纤维成分区分香蕉皮面粉

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Banana peel flour (BPF) prepared from green or ripe Cavendish and Dream banana fruits were assessed for their total starch (TS), digestible starch (DS), resistant starch (RS), total dietary fibre (TDF), soluble dietary fibre (SDF) and insoluble dietary fibre (IDF). Principal component analysis (PCA) identified that only 1 component was responsible for 93.74% of the total variance in the starch and dietary fibre components that differentiated ripe and green banana flours. Cluster analysis (CA) applied to similar data obtained two statistically significant clusters (green and ripe bananas) to indicate difference in behaviours according to the stages of ripeness based on starch and dietary fibre components. We concluded that the starch and dietary fibre components could be used to discriminate between flours prepared from peels obtained from fruits of different ripeness. The results were also suggestive of the potential of green and ripe BPF as functional ingredients in food.
机译：对绿色或成熟的卡文迪许和梦想香蕉果实制成的香蕉皮粉（BPF）进行了总淀粉（TS），可消化淀粉（DS），抗性淀粉（RS），总膳食纤维（TDF），可溶性膳食纤维（SDF）的评估）和不溶性膳食纤维（IDF）。主成分分析（PCA）发现，只有1种成分可以使区分成熟和绿色香蕉粉的淀粉和膳食纤维成分的总差异占93.74％。应用于相似数据的聚类分析（CA）获得了两个具有统计意义的聚类（绿色和成熟的香蕉），以表明根据淀粉和膳食纤维成分的成熟阶段，行为的差异。我们得出的结论是，淀粉和膳食纤维成分可用于区分由成熟度不同的果皮制成的面粉。该结果还暗示绿色和成熟的BPF作为食品中的功能性成分的潜力。

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