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Principal Factor Analysis of Extruded Sorghum and Peanut Bar Changes During Accelerated Shelf‐life Studies
Author(s) -
Anderson J.C.,
Jones B.D.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb12282.x
Subject(s) - shelf life , varimax rotation , food science , meal , sorghum , zoology , slurry , chemistry , horticulture , mathematics , environmental science , agronomy , biology , statistics , environmental engineering , cronbach's alpha , descriptive statistics
A prototype meal bar of extruded sorghum‐peanut wafer with filling and enrobing was subjected to accelerated shelf‐life testing at 60°C for 4 wks Samples were withdrawn each week for analyses including slurry pH, Kramer shear texture measures, CIE L*a*b* color, water activity, peroxide values, malonaldehyde content, available lysine, and proximate composition. Principal factor analysis with varimax rotation was used to assess associations of related factors. Six factors accounted for 77.5% of variance. Significant changes occurred with respect to the control over 4 wk storage, particularly in a sharp reduction of pH, and increased pigmentation. Other measures were minimally changed.