Characterization of corn variety by using multivariate statistics

Characterization of corn variety was investigated by using principal components analysis and cluster analysis. And the effective index of corn processing was selected. The contents of chemical components and physicochemical properties of corn flour processed by milling were determined. The results showed that the chemical components and physicochemical properties were significantly different among twenty six corn varieties. The quality of corn flour was concerned with five principal components from principal component analysis and the contribution rate of starch pasting properties was important, which could account for 48.90%. Twenty six corn varieties could be classified into four groups by cluster analysis. The consistency between principal components analysis and cluster analysis indicated that multivariate analyses were feasible in the study of corn variety properties.