Application of multivariate statistical methods to the analysis of the cost, nutritional and sensorial quality for some proteins used in food formulations
2002
Castro, I.A. | Tirapegui, J. | Silva, R.S.S.F.
Incomplete proteins, of lower nutritional value, are usually more available and less expensive than complete high quality proteins. In the development or reformulation of food products, sensory, "nutritional-quantitative" and economic aspects may be super imposed on the "nutritional-qualitative" aspects, to the detriment of consumers. In the present study, three protein ingredients were mixed at different proportions and their nutritional and sensory properties were mixed at different proportions and their nutritional and sensory properties were evaluated by a multivariate approach, using principal component analysis (PCA) in order to identify the type of association between these properties and cost. A strong positive correlation was observed between nutritional quality and cost of the mixtures, with a correlation coefficient of the order of 0.82, while the vector concerning the sensory quality was practically orthogonal to the nutritional vector, suggesting a low correlation between these two features. Thus, we recommend that the protein quality be evaluated, classified and, if possible, expressed on the label especially in foods destined to institutional programs of children's foods, hospital diets and foods used as meal substitutes.
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