کاربرد روش تحلیل مؤلفه اصلی (PCA) جهت مطالعه پارامترهای کمی و کیفی مافین کم ساکارز حاوی مالتودکسترین و قاووت سنتی

نویسندگان
نفیسه ذوالفقاری 1
اسماعیل عطای صالحی 2
زهرا شیخ الاسلامی 3
1 دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران.
2 دانشیار گروه علوم و صنایع غذایی، واحد قوجان، دانشگاه آزاد اسلامی، قوچان، ایران.
3 دانشیار بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران.
10.22034/FSCT.19.132.211
چکیده
در این مطالعه از روش تحلیل مؤلفه اصلی برای ارزیابی روابط میان پارامترهای کمی و کیفی (دانسیته، قوام، ویسکوزیته، رطوبت، حجم مخصوص، تخلخل، بافت و ویژگی‏های حسی) مافین با شکر کاهش یافته استفاده گردید. روش تحلیل مؤلفه اصلی (PCA) ابزاری سودمند برای تفسیر و یافتن ارتباط در مجموعه­ای از پارامترها با ابعاد و ویژگی‏های متنوع در هر مشاهده است. این ابزار کمک شایانی در افزایش تفسیرپذیری داده‏ها و تجسم چند بعدی از ارتباط میان آن‏ها را فراهم می‏کند. در این پژوهش به منظور جایگزینی شکر، از فرمولاسیونی حاوی سه سطح مالتودکسترین (صفر، 25 و 50 درصد) و چهار سطح قاووت (صفر، 3، 6 و 10 درصد) در قالب یک طرح ساده کاملا تصادفی استفاده شد. بر مبنای مطالعه فضای تحلیل مؤلفه اصلی مشخص گردید که روابط میان پارامترهای مورد مطالعه تحت تأثیر تغییرات در فرمولاسیون بود. به طوری که روابط جدیدی میان پارامترهای مورد مطالعه بر روی مافین مشاهده شد. ارزیابی تغییر در روابط میان پارامترها تحت تأثیر جایگزینی مالتودکسترین و قاووت در فرمولاسیون مافین با شکر کاهش یافته نشان‏دهنده تغییرات صورت گرفته در زیرلایه­های ساختاری و تأثیرپذیری مجموعه­ای پارامترها از یکدیگر تحت تیمارهای اعمال شده بود. نتایج حاصل از این پژوهش نشان‏دهنده کارایی و اهمیت کاربرد روش­های مبتنی بر داده‏کاوی برای ایجاد شناخت از روابط میان پارامترهای کمی و کیفی فراورده‏های پخت با تغییر در فرمولاسیون است.
کلیدواژه‌ها
شکر کاهش‌یافته
روش تحلیل مؤلفه اصلی
قاووت
مالتودکسترین
مافین

موضوعات

عنوان مقاله English

Application of principal component analysis (PCA) method to study the qualitative and quantitative parameters of muffin with reduced sugar containing maltodextrin and traditional ghavoot

نویسندگان English

nafiseh zolfaghari 1
Esmaeil Ataye salehi 2
Zahra Sheikholeslami 3
1 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
2 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
3 Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
چکیده English

In this study, the principal component analysis method was used to evaluate the relationships between quantitative and qualitative parameters of muffin with reduced sugar. The principal component analysis (PCA) method is a useful tool for interpreting and finding relationships in a set of parameters with various dimensions and characteristics in each observation. This tool provides useful help in increasing the interpretability of data and multidimensional visualization of the relationship between them. In order to replace sugar, a formulation based on three levels of maltodextrin (0, 25 and 50%) and four levels of ghavoot (0, 3, 6 and 10%) was used in a completely random design. Based on the study of the principal component analysis plot, it was determined that the relationships between the studied parameters are influenced by changes in the sugar substitute formulation. Based on this, new relationships between the studied parameters on muffins are formed by changing the level and type of sugar substitute composition. The evaluation of the change in the relationship between the parameters under the influence of the replacement of maltodextrin and ghavoot in the muffin formulation with reduced sugar shows the changes made in the structural substrates and the influence of a set of parameters on each other under the applied treatment. The results of this research show the efficiency and importance of using data mining methods to create an understanding of the relationships between quantitative and qualitative parameters of baking products with changes in formulation.

کلیدواژه‌ها English

Reduced sugar
Principal component analysis method
Ghavoot
Maltodextrin
Muffin
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