Chemometric approach to quality characterization of milk-based kombucha beverages

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2021-03-16 DOI:10.15567/MLJEKARSTVO.2021.0201

J. Vitas

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引用次数: 2

Abstract

Milk-based kombucha beverages were obtained conducting kombucha lead fermentation of milk. In order to discriminate the analysed samples and to detect similarities or dissimilarities among them in the space of experimentally determined variables, hierarchical cluster analysis (HCA) and principal component analysis (PCA) were applied. Linear discriminant analysis (LDA) was conducted on the raw data set in order to find a rule for allocating a new sample of unknown origin to the correct group of samples. In the space of the variables analysed by HCA, the dominant discriminating factor for the studied samples of kombucha beverages is the milk fat (MF) content, followed by total unsaturated fatty acids content (TUFA), monounsaturated fatty acids content (MUFA) and polyunsaturated fatty acids content (PUFA). The samples with 0.8 and 1.6% milk fat belong to the same cluster in the space of the analysed variables due to similarities in their AADPPH. It was determined by LDA that there was the biggest difference in quality between the groups of products with winter savoury and stinging nettle, while the highest similarity is between groups of products with wild thyme and peppermint regarding their pH values and antioxidant activity expressed as AADPPH.

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乳基康普茶饮料质量表征的化学计量学方法

通过对牛奶进行康普茶铅发酵，获得了基于牛奶的康普茶饮料。为了区分分析的样本，并在实验确定的变量空间中检测它们之间的相似性或不相似性，应用了层次聚类分析（HCA）和主成分分析（PCA）。对原始数据集进行线性判别分析（LDA），以找到将未知来源的新样本分配到正确样本组的规则。在HCA分析的变量空间中，康普茶饮料研究样品的主要判别因素是乳脂（MF）含量，其次是总不饱和脂肪酸含量（TUFA）、单不饱和脂肪酸类含量（MUFA）和多不饱和脂肪类含量（PUFA）。含0.8%和1.6%乳脂的样本在分析变量的空间中属于同一聚类，因为它们的AADPPH相似。LDA确定，含有冬季咸味和刺荨麻的产品组之间的质量差异最大，而含有野生百里香和薄荷的产品组在pH值和以AADPPH表示的抗氧化活性方面的相似性最高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.