Construction of a Comprehensive Evaluation Model for Assessing the Quality of Mixed Polysaccharide Gels Based on Principal Component Analysis
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Abstract:
To establish a comprehensive evaluation and prediction model for mixed polysaccharide gels, 25 mixed polysaccharide gels obtained by combining five hydrocolloids were determined by texture profile analysis (TPA) and sensory evaluation. The results indicated that the textural hardness of mixed gels was significantly and positively correlated with sensory hardness and brittleness, whereas cohesion and chewiness were significantly and positively correlated with sensory hardness, brittleness, chewiness, elasticity, and overall acceptability. Textural elasticity was significantly and positively correlated with sensory elasticity and chewiness; however, no correlation was observed between sensory odor and the textural indicators. A cumulative variance contribution rate of 82.45% was obtained for the three principal components extracted from 11 indices, and a comprehensive evaluation model of the mixed polysaccharide gels was established. According to the comprehensive scoring results, the highest score of 1 476.17 was obtained for the gel comprising 0.8% k-carrageenan, 1.2% konjac gum, 0.4% lectin, 0.6% locust bean gum, and 0.4% sodium alginate, whereas the lowest score of 424.56 was obtained for gels to which no k-carrageenan was added. The comprehensive evaluation model can thus objectively reflect the quality of mixed polysaccharide gels. Key words: mixed polysaccharide gel; texture property; sensory evaluation; correlation analysis; principal component analysis; comprehensive evaluation model
