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Pregled bibliografske jedinice broj: 330222

Factor Analysis and Modelling for Rapid Quality Assessment of Croatian Wheat Cultivars with Different Gluten Characteristics


Kurtanjek, Želimir; Horvat, Daniela; Magdić, Damir; Drezner Georg
Factor Analysis and Modelling for Rapid Quality Assessment of Croatian Wheat Cultivars with Different Gluten Characteristics // Food technology and biotechnology, 46 (2008), 3; 270-277 (međunarodna recenzija, članak, znanstveni)


Naslov
Factor Analysis and Modelling for Rapid Quality Assessment of Croatian Wheat Cultivars with Different Gluten Characteristics

Autori
Kurtanjek, Želimir ; Horvat, Daniela ; Magdić, Damir ; Drezner Georg

Izvornik
Food technology and biotechnology (1330-9862) 46 (2008), 3; 270-277

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Principal component analysis; wheat; technological quality; gluten proteins; RP-HPLC

Sažetak
Factor analysis and multivariate chemometric modelling for rapid assessment of baking quality of wheat cultivars from Slavonia region, Croatia, is applied. The cultivars Žitarka, Kata, Monika, Ana, Demetra, Divana and Sana were grown under controlled conditions at the experimental field of Agricultural Institute Osijek during three years (2000-2002). Their quality properties are evaluated by 45 different chemi-cal, physical and biochemical variables. The measured variables are grouped as: Indi-rect Quality parameters (5), Farinographic parameters (7), Extensographic parameters (5), Baking Tests (2), and Reversed Phase-High Performance Liquid Chromatography (RP-HPLC) data (25). Aim of this study is to establish minimal number (three) of principal factors among the 45 variables and to derive multivariate linear regression models for their use in simple and fast prediction of all the properties. Selection of the principal factors based on the principal component analysis (PCA) is applied. The analysis yields as the first three main factors: total glutenins (TGT), total ω -gliadins (T -), and the ratio of dough resistance/extensibility (R/Ext) which account for 76.45 % of the total variance. Linear regression models gave average regression coefficients R evaluated for the parameter groups: Indirect Quality R=0.91, Baking Tests R=0.63, Farinographic parameters R= 0.78, Extensographic parameters R= 0.95 and for the RP-HPLC data is obtained R=0.90. Errors in the model predictions are evaluated by the 95 % signifi-cance intervals of the calibration lines. Practical applications of the models for rapid quality assessment and laboratory experiment planning are emphasized.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-1252086-0589 - Matematičko modeliranje, optimiranje i upravljanje biotehnoloških procesa (Želimir Kurtanjek, )
073-0730718-0598 - Razvoj nove germplazme u oplemenjivanju kvantitativnih svojstava pšenice (Georg Drezner, )
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Bernarda Šeruga, )
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Damir Magdić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Poljoprivredni institut Osijek,
Prehrambeno-tehnološki fakultet, Osijek

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts