APPLICATION OF PRINCIPAL COMPONENT ANALYSIS TO FOOD TEXTURE MEASUREMENTS

In order to clarify the relationship between different texture measurements, a principal component analysis was applied to the analysis of instrumental and sensory texture descriptions obtained on 72 samples of boiled plant protein representing hard gels, soft gels, and pastes. Twelve objective parameters were quantified using the Texturometer, the OKADA Gelometer, and the Curd Meter. Over 80% of the total variance could be explained by the first three components. The first component corresponded to parameters measuring breaking stress or 'hardness', the second to parameters measuring 'springiness', and the third to parameters measuring 'adhesion'. Hard gel samples were characterized by high values for the first component. Soft gel and paste samples could be distinguished from each other on the basis of the third component, with pastes being generally more adhesive.