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STATISTICAL MODELING OF PHYSICO-CHEMICAL AND BIOCHEMICAL CHARACTERIZATION OF VARIOUS SMOOTHIE TYPES
Abstract
Increasing tendency for fresh food - fruits, vegetables, and herbs - consumption worldwide and also in our country shows the important role they play in the diet. In this case, it is not only good looks, nice color or taste and aromas that are considered to be important, but especially their nutritional value, rich in sugars, vitamins and minerals necessary in the diet of the human body. They also have the advantage to be fit for consumption without any processing which could reduce their nutritional value. The purpose of our study was that of discovering and revealing certain physicochemical and nutritional properties of some fresh foods, and also of the juices or smoothies that we obtain from them, while outlining a characterization highlighting their dietary and healing properties. The study presents important application not only for food industry, but also for other areas, because it addresses special categories of consumers such as vegetarians and people with lactose intolerance and fasting periods. STATISTICA 10 packages were used in order to carry out the statistical analysis. We performed descriptive statistics, principal component analysis and cluster analysis. We highlighted the linear correlations between the studied physico-chemical properties and,based on the correlation matrix, we found the first two principal factors. Also, the study takes notice of a clustering tendency of the juices and smoothies with regards to the physico-chemical properties taken into consideration.
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