Effect of xanthan, guar and tragacanth on quality and shelf life of hazelnut sauce: study with generalized regression, PCA and PLSR techniques

Abstract

Nut sauce can be used as a functional food substitute for mayonnaise. This study is thus aimed to investigate the effects of xanthan, guar and tragacanth hydrocolloids on the physicochemical properties and sensory characteristics of hazelnut sauce. For this purpose, various contents of the mentioned compounds (0, 0.25. 0.5, 0.75 and 1 g/100 g) were employed in the hazelnut sauce formulation. The moisture content, pH, acidity, viscosity, texture parameters, sensory specifications, and stability of the samples were evaluated during 90 days of storage. The results indicated a significant decline in the acidity of the samples upon increasing the hydrocolloid level. The moisture content (47.46-53.93 g/100 g), hardness (0.32-4.07 N), adhesiveness (0.1-2.14 N.s), and viscosity (0.0007-7.554 Pa.s) of the samples were also significantly increased by the addition of hydrocolloids. Among hydrocolloid-containing samples, the highest and the lowest stability were observed in the samples treated with xanthan (93.41%) and guar (93.13%). The sensory analysis indicated that the incorporation of the hydrocolloids significantly enhanced all the sensory aspects of the hazelnut sauce compared to the control. Pearson's correlation and principal component analysis (PCA) provided a better understanding of the relationships between underlying features. The partial least squares regression (PLSR) models were applied to find the relationships between instrumental and sensory descriptive data.

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

“…The principal components matrix is the result of the eigenvector matrix based on the total variance. The goal of this method is to define and characterize the maximum variance with the smallest number of components (Habibi Najafi et al., 2019 ; Mahdavi‐Roshan et al., 2022 ; Pourfarzad & Taleb Derakhshan, 2021 ).…”

“…The goal is to explain as much of the total variance of the variables as possible, and the components are calculated as linear combinations of the original variables. Some authors have searched to correlate different properties of various products using PCA (Habibi Najafi et al, 2016;Manohar & Rao, 2002;Pourfarzad et al, 2012). TA B L E 3 Sensory changes in fermented fish sauce.…”

Probing the physicochemical characteristics of carrot sauce during storage

“…A higher amount of salts in the carrot sauce may be another reason for increasing of TA [ 26 ]. A study conducted by Pourfarzad & Derakhshan [ 27 ] on hazelnut sauce also showed that TA increased during storage while using guar gum and tragacanth as a thickening agent.…”