Multivariate Statistical Analysis of the Stability of Ten Commercially Available Whipped Creams
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Abstract:
To study how to use rheological properties to quickly and accurately determine the stability of whipped cream, eight rheological parameters that were significantly correlated to stability (P < 0.05) were selected by the correlation analysis in this paper, to conduct factor analysis (FA) and cluster analysis (CA) on ten commercially available whipped creams with significant differences in stability. The FA results showed that there were three main factors in stability: "main stability factor", "thixotropic loop factor", and "strain equilibrium factors". The loading analysis suggested that time scanning G', the area of thixotropic loop S, and the strain equilibrium r were the key rheological indicators affecting whipped cream stability. In addition, the total factor score (TFS) expression was TFS = f1 × 0.38476 + f2 × 0.25671 + f3 × 0.22858. The TFS ranking reflected differences in the stability of whipped cream. The CA results showed that the ten whipped creams examined could be classified into three clusters. The first kind included seven samples: samples 5, 6, 1, 8, 9, 10, and 2. Samples 3 and 4 were classified into the second cluster and sample 7 was classified into another cluster.
