Optimization of texture profile analysis parameters for commercial guava preserve

Vieira, Mariele Antunes; Schiass, Maria Cecília Evangelista Vasconcelos; Dias, Ana Clara Costa; Curi, Paula Nogueira; Pereira, Patrícia Aparecida Pimenta; Carneiro, João De Deus Souza; Borges, Soraia Vilela; Queiroz, Fabiana

doi:10.1590/0034-737X202168060004

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Crop Production • Rev. Ceres 68 (6) • Nov-Dec 2021 • https://doi.org/10.1590/0034-737X202168060004 copy

Optimization of texture profile analysis parameters for commercial guava preserve

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Motivated by the lack of studies that standardize and optimize the parameters of texture tests, this study aimed to determine the operating conditions for TPA to maximize the discrimination among samples of fruit preserves. The texture of the commercial guava preserves was evaluated using a texturometer. The Design Central Composite Rotational (DCCR) method was applied with four independent variables: speed test, sample volume, time between compression cycles and compression percentage. Only the compression percentage and test speed were significantly influenced by the texture parameters evaluated. The optimum operating region of TPA to better discriminate differences in texture parameters depended on the variable to be optimized, and for adhesiveness a compression of 75% and a compression speed of 0.23 mm·s are recommended. To detect differences among the samples for the parameters of cohesiveness, gumminess and resilience, the use of 15% compression and 2.59 mm·s speed is suggested. In both cases, one must employ the shortest time between two cycles and use a smaller sample size to save both the time of analysis and of the sample, respectively. For the parameters of hardness, elasticity and chewiness, optimal regions were not identified.

Keywords:
design central composite rotational; food quality; testing machines

Essays	Coded Variables				Real Variables
Essays	x₁	x₂	x₃	x₄	X₁	X₂	X₃	X₄
1	-1	-1	-1	-1	0.83	5	5	30
2	+1	-1	-1	-1	2	5	5	30
3	-1	+1	-1	-1	0.83	10	5	30
4	+1	+1	-1	-1	2	10	5	30
5	-1	-1	+1	-1	0.83	5	10	30
6	+1	-1	+1	-1	2	5	10	30
7	-1	+1	+1	-1	0.83	10	10	30
8	+1	+1	+1	-1	2	10	10	30
9	-1	-1	-1	+1	0.83	5	5	60
10	+1	-1	-1	+1	2	5	5	60
11	-1	+1	-1	+1	0.83	10	5	60
12	+1	+1	-1	+1	2	10	5	60
13	-1	-1	+1	+1	0.83	5	10	60
14	+1	-1	+1	+1	2	5	10	60
15	-1	+1	+1	+1	0.83	10	10	60
16	+1	+1	+1	+1	2	10	10	60
17	-2	0	0	0	0.23	7.5	7.5	45
18	+2	0	0	0	2.59	7.5	7.5	45
19	0	-2	0	0	1.41	2.5	7.5	45
20	0	+2	0	0	1.41	12.5	7.5	45
21	0	0	-2	0	1.41	7.5	2.5	45
22	0	0	+2	0	1.41	7.5	12.5	45
23	0	0	0	-2	1.41	7.5	7.5	15
24	0	0	0	+2	1.41	7.5	7.5	75
25	0	0	0	0	1.41	7.5	7.5	45
26	0	0	0	0	1.41	7.5	7.5	45
27	0	0	0	0	1.41	7.5	7.5	45
28	0	0	0	0	1.41	7.5	7.5	45

Parameter	Brands
Parameter	A	B	C
Hardness (N)	0.70 ± 0.32^a	1.19 ± 0.58^a	1.26 ± 0.51^a
Adhesiveness (N·s)	-0.26 ± 1.93^a	-0.09 ± 1.51^a	-0.04 ± 0.64^a
Springiness (mm)	0.72 ± 0.14^a	0.73 ± 0.14^a	0.79 ± 0.12^a
Cohesiveness (dimensionless)	27.15 ± 5.80^a	43.53 ± 7.23^a	45.06 ± 10.05^a
Gumminess (N·mm)	0.35 ± 0.18^a	0.38 ± 0.17^a	0.39 ± 0.14^a
Chewiness (N·mm)	34.13 ± 28.23^a	58.86 ± 33.64^a	63.73 ± 15.36^a
Resilience	0.11 ± 0.15^a	0.15 ± 0.17^a	0.26 ± 0.14^a

Parameter	Brands
Parameter	A	B	C
Hardness (N)	1.25 ± 0.22^a	1.25 ± 0.54^a	0.70 ± 0.27^b
Adhesiveness (N·s)	-4.42 ± 1.79^a	-4.04 ± 1.23^a	-1.39 ± 0.69^b
Springiness (mm)	0.91 ± 0.12^a	0.88 ± 0.04^a	0.76 ± 0.02^b
Cohesiveness (dimensionless)	44.40 ± 5.22^a	43.91 ± 5.23^a	27.06 ± 3.57^b
Gumminess (N·mm)	0.35 ± 0.01^a	0.36 ± 0.01^a	0.38 ± 0.00^b
Chewiness (N·mm)	40.65 ± 8.40^a	38.72 ± 3.98^a	20.45 ± 5.78^b
Resilience	0.02 ± 0.05^a	0.07 ± 0.05^a	0.16 ± 0.03^b

Universidade Federal de Viçosa Av. Peter Henry Rolfs, s/n, 36570-000 Viçosa, Minas Gerais Brasil, Tel./Fax: (55 31) 3612-2078 - Viçosa - MG - Brazil
E-mail: ceres@ufv.br

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[1] *Corresponding author: patricia.pereira@ufop.edu.br

Parameter	Model	R²
Brand A		R²
Hardness (N)	$Y = 2.42 + 0.09 x_{1} - 0.33 x_{1}^{2} + 0.06 x_{2} - 0.13 x_{2}^{2} + 0.16 x_{3} - 0.11 x_{3}^{2} - 0.03 x_{4} - 0.3 x_{4}^{2} - 0.16 x_{1} x_{2} + 0.02 x_{1} x_{3} + 0.06 x_{1} x_{4} - 0.08 x_{2} x_{3} + 0.22 x_{2} x_{4} - 0.21 x_{3} x_{4}$	0.74
Springiness (mm)	$Y = 0.88 - 0.35 x_{1} + 0.001 x_{1}^{2} - 0.02 x_{2} + 0.01 x_{2}^{2} + 0.02 x_{3} - 0.01 x_{3}^{2} - 0.029 x_{4} - 0.08 x_{4}^{2} - 0.07 x_{1} x_{2} - 0.001 x_{1} x_{3} - 0.002 x_{1} x_{4} - 0.07 x_{2} x_{3} + 0.02 x_{2} x_{4} - 0.02 x_{3} x_{4}$	0.75
Cohesiveness (dimensionless)	$Y = 0.34 + 0.05 x_{1} + 0.07 x_{1}^{2} + 0.01 x_{2} + 0.001 x_{2}^{2} - 0.03 x_{3} + 0.01 x_{3}^{2} - 0.13 x_{4} + 0.7 x_{4}^{2} + 0.03 x_{1} x_{2} + 0.02 x_{1} x_{3} - 0.02 x_{1} x_{4} - 0.03 x_{2} x_{3} - 0.02 x_{2} x_{4} + 0.05 x_{3} x_{4}$	0.86
Resilience	$Y = 0.06 + 0.01 x_{1} + 0.04 x_{1}^{2} + 0.01 x_{2} - 0.02 x_{2}^{2} - 0.01 x_{3} + 0.01 x_{3}^{2} - 0.13 x_{4} + 0.07 x_{4}^{2} + 0.018 x_{1} x_{2} - 0.01 x_{1} x_{3} - 0.01 x_{1} x_{4} + 0.016 x_{2} x_{3} - 0.01 x_{2} x_{4} + 0.017 x_{3} x_{4}$	0.96
Brand B		0.96
Hardness (N)	$Y = 1.99 - 0.02 x_{1} - 0.23 x_{1}^{2} + 0.05 x_{2} + 0.05 x_{2}^{2} + 0.12 x_{3} - 0.016 x_{3}^{2} - 0.09 x_{4} - 0.25 x_{4}^{2} - 0.11 x_{1} x_{2} - 0.09 x_{1} x_{3} + 0.02 x_{1} x_{4} - 0.14 x_{2} x_{3} - 0.01 x_{2} x_{4} + 0.021 x_{3} x_{4}$	0.81
Adhesiveness (N·s)	$Y = - 1.31 + 0.57 x_{1} - 0.25 x_{1}^{2} + 0.08 x_{2} + 0.15 x_{2}^{2} - 0.04 x_{3} - 0.01 x_{3}^{2} - 1.36 x_{4} - 0.25 x_{4}^{2} + 0.11 x_{1} x_{2} - 0.03 x_{1} x_{3} + 0.36 x_{1} x_{4} - 0.02 x_{2} x_{3} + 0.06 x_{2} x_{4} - 0.09 x_{3} x_{4}$	0.96
Springiness (mm)	$Y = 0.86 - 0.51 x_{1} - 0.01 x_{1}^{2} - 0.02 x_{2} - 0.05 x_{2}^{2} + 0.01 x_{3} - 0.003 x_{3}^{2} + 0.12 x_{4} - 0.4 x_{4}^{2} - 0.01 x_{1} x_{2} - 0.02 x_{1} x_{3} + 0.01 x_{1} x_{4} - 0.02 x_{2} x_{3} + 0.02 x_{2} x_{4} - 0.01 x_{3} x_{4}$	0.9
Cohesiveness (dimensionless)	$Y = 0.36 + 0.02 x_{1} + 0.01 x_{1}^{2} + 0.01 x_{2} + 0.01 x_{2}^{2} - 0.03 x_{3} + 0.03 x_{3}^{2} - 0.15 x_{4} + 0.08 x_{4}^{2} + 0.01 x_{1} x_{2} + 0.02 x_{1} x_{3} - 0.02 x_{1} x_{4} + 0.02 x_{2} x_{3} - 0.01 x_{2} x_{4} + 0.02 x_{3} x_{4}$	0.89
Resilence	$Y = 0.06 + 0.02 x_{1} + 0.01 x_{1}^{2} + 0.01 x_{2} + 0.02 x_{2}^{2} - 0.01 x_{3} + 0.01 x_{3}^{2} - 0.15 x_{4} + 0.07 x_{4}^{2} + 0.01 x_{1} x_{2} + 0.02 x_{1} x_{3} - 0.02 x_{1} x_{4} + 0.01 x_{2} x_{3} - 0.01 x_{2} x_{4} + 0.01 x_{3} x_{4}$	0.96
Brand C		0.96
Adhesiveness (N·s)	$Y = - 0.64 + 0.22 x_{1} - 0.02 x_{1}^{2} + 0.02 x_{2} + 0.08 x_{2}^{2} - 0.18 x_{3} + 0.07 x_{3}^{2} - 0.43 x_{4} - 0.05 x_{4}^{2} - 0.02 x_{1} x_{2} + 0.22 x_{1} x_{3} + 0.16 x_{1} x_{4} + 0.04 x_{2} x_{3} + 0.22 x_{2} x_{4} - 0.24 x_{3} x_{4}$	0.86
Cohesiveness (dimensionless)	$Y = 0.37 + 0.01 x_{1} - 0.05 x_{1}^{2} + 0.01 x_{2} - 0.02 x_{2}^{2} - 0.02 x_{3} + 0.01 x_{3}^{2} - 0.11 x_{4} + 0.07 x_{4}^{2} + 0.01 x_{1} x_{2} + 0.01 x_{1} x_{3} - 0.03 x_{1} x_{4} - 0.02 x_{2} x_{3} - 0.22 x_{2} x_{4} + 0.03 x_{3} x_{4}$	0.88
Resilience	$Y = 0.06 + 0.02 x_{1} + 0.01 x_{1}^{2} - 0.01 x_{2} + 0.01 x_{2}^{2} - 0.03 x_{3} + 0.01 x_{3}^{2} - 0.12 x_{4} + 0.07 x_{4}^{2} + 0.01 x_{1} x_{2} + 0.01 x_{1} x_{3} - 0.03 x_{1} x_{4} - 0.01 x_{2} x_{3} - 0.01 x_{2} x_{4} + 0.01 x_{3} x_{4}$	0.88