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Prediction of commercial spaghetti quality based on sensory and physicochemical data
Author(s) -
Pestorić Mladenka,
Mastilović Jasna,
Pezo Lato,
Belović Miona,
Škrobot Dubravka,
Šimurina Olivera,
Filipčev Bojana,
Pojić Milica,
Torbica Aleksandra
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14172
Subject(s) - principal component analysis , quality (philosophy) , sensory system , predictability , food science , mathematics , sensory analysis , statistics , computer science , pattern recognition (psychology) , chemistry , artificial intelligence , psychology , cognitive psychology , physics , quantum mechanics
In this paper, a range of nine commercial spaghetti samples was studied to compare and describe relationships between physicochemical and sensory data. Analysis of variance showed that all examined sensory and physicochemical properties were significant ( p < .05) in discriminating the samples, which could support the usefulness of their application in characterizing the spaghetti appearance quality. According to the results of sensory analysis, the samples were differentiated into four significantly different quality groups, regarding the overall appearance of the samples, as well as all individually evaluated attributes. Successful rating of the appearance quality of commercial spaghetti can be conducted on the basis of instrumental determinations, in the first place using color and mechanical characteristics. Principal component analysis was used to discriminate groups of samples according to similarity in physicochemical and sensory parameters, and the first two principal components explained 75.04% of the total variance of samples. Practical application This work can be useful for manufacturers and technologists in the pasta production sector, who wish to improve the performance of their productive and quality control process in order to satisfy consumer demands and expectations of spaghetti. The selected physicochemical parameters could be used in future studies to evaluate various production samples of dried spaghetti by establishing models and investigating the predictability of sensory appearance quality.