DIFFERENTIATION OF LEGUMES THROUGH ELEMENTAL CHEMICAL-COMPOSITION USING FACTOR-ANALYSIS

Authors
BARRADO E PARDO R CAMARERO B TESEDO A ROMERO H
Citation
E. Barrado et al., DIFFERENTIATION OF LEGUMES THROUGH ELEMENTAL CHEMICAL-COMPOSITION USING FACTOR-ANALYSIS, Food chemistry, 50(4), 1994, pp. 389-392
Citations number
6
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
50
Issue
4
Year of publication
1994
Pages
389 - 392
Database
ISI
SICI code
0308-8146(1994)50:4<389:DOLTEC>2.0.ZU;2-C
Abstract
The proximate composition (water, carbohydrates, proteins, fats and as h and also sodium, potassium and chloride ions) of some legumes in the diet of a clinical hospital, over a 10-year period, has been determin ed. From the average values, or their graphical representations, large differences between several kinds of legume can be observed, but thes e differences are clearer and better explained by chemometrics methods (factor analysis and varimax rotation) which produce groupings of the samples into three types (fresh, canned and frozen) according to two factors: nutrients and salt.