Principal component analysis and correlation studies of spring wheats in relation to cookie making quality

Abstract

Quality of cookies is profoundly influenced by the physicochemical and rheological properties of wheat grains. Therefore, it is pivotal to explore right choice of wheat cultivar. Current study was designed to gauge the relationship between wheat grain physiognomies and flour rheological behaviour with cookie characteristics. The outcomes depicted that selected wheat varieties varied significantly (p < 0.01) in various parameters like thousand kernel weight, test weight, pearling value, Pelshenke and zeleny value. In correlation, particle size index correlated negatively (r = −0.67) with protein content and positively with water absorption. Spread factor of cookies was influenced by particle size index (r = −0.63), Pelshenke (r = −0.62), water absorption (r = −0.60), and mixographic peak height (r = 0.85). Principal component analysis illustrated that thousand kernel weight, grain length, and width were major components in determining the water absorption of wheat flour. However, spread factor of cookies was partly depicted from Pelshenke value and partly from particle size index.

Fortification and Stability of Iodine in Bread to Mitigate Iodine Deficiency Disorder

“…Flour sample contain Fe, Zn, Mn and Cu as 1.27mg/ 100g, 0.82mg/100g, 0.80mg/100g and 0.24mg/100g, respectively. The finding of the current study is congruent to the finding of Ahmad (2017); Pasha et al (2009); and Zahoor (2003) who reported that values of moisture, protein, fat, fibre and ash were in the range of 8.92 to 11.68 %, 10 to 13.4 %, 1.09 to 2.52 % and 2.20 to 2.77 %, respectively in some Pakistani wheat varieties. Similar results regarding Fe, Zn, Mn and Cu have been obtained from the study of Khan et al (2005) who reported that wheat flour contains 4.40 mg/100 g, 3.40 mg/100 g, 3.53 mg/100 g and 0.63 mg/100 g of the above mentioned minerals, respectively.…”

Statistical modeling for analyzing grain yield of durum wheat under rainfed conditions in Azad Jammu Kashmir, Pakistan

“…Similarly, other studies which used stepwise regression techniques also reported the importance of biological yield (Abderrahmane et al, 2013;Nasri et al, 2014;Leilah and Al-Khateeb, 2005;Ahmadizadeh et al, 2011 andZarei et al, 2011) in wheat, seeds per pod, pods per plant (Rameeh, 2016) in rapeseed and beans (Rahnamaeetak et al, 2007). However, the results of the present study were not in a complete agreement 7.1 5817.27 X 1 X 3 X 6 X 8 X 9 X 10 X 11 X 12 9 10 88.4 86.7 7.2 5889.18 X 1 X 2 X 3 X 6 X 8 X 9 X 10 X 11 X 12 9 10 88.4 86.7 8.8 5896.24 X 1 X 2 X 6 X 7 X 8 X 9 X 10 X 11 X 12 10 11 88.4 86.6 9.0 5973.59 X 1 X 2 X 3 X 6 X 7 X 8 X 9 X 10 X 11 X 12 10 11 88.4 86.5 9.1 5982.40 X 1 X 2 X 3 X 5 X 6 X 8 X 9 X 10 X 11 X 12 11 12 88.4 86.3 11.0 6069.97 X 1 X 2 X 3 X 4 X 6 X 7 X 8 X 9 X 10 X 11 X 12 11 12 88.4 86.3 11.0 6069.97 X 1 X 2 X 3 X 5 X 6 X 7 X 8 X 9 X 10 X 11 X 12 12 13 88.4 86.1 13.0 6169.47 X 1 X 2 X 3 X 4 X 5 X 6 X 7 X 8 X 9 X 10 X 11 X 12 with the findings of other researchers, who found that spikes/m 2 , 1000 grain weight and plant height (Soleymanifard et al 2012-75%) Ahmad et al (2017), Krzysko et al (2013), andRymuza et al (2012) during variability studies in wheat crop. They reported 1000 grain yield and grain yield as the first principal component and the major contributor followed by spike related parameters.…”

Physicochemical, rheological, and sensory evaluation of selected Pakistani wheat varieties

“…Ahmad et al. (2017) applied PCA on different physical and rheological parameters of spring wheat varieties and concluded that wheat varieties with significant WA would be helpful in dough rising to prepare value added cookies. The findings of current study were also in close agreement with another study reported by Kundu et al.…”