Canonical Correlation Analysis on Physicochemical Data and Proximate Data in the Case of Goat Milk Yoghurt Mixed with Basella spp. Fruit Powder

Paweena  Tangjuang; Ananthaya  Sansawat; Dhoungsiri  Sayompark

Authors

Paweena Tangjuang Department of Science and Mathematics, Faculty of Science and Technology, Rajamangala University of Technology Tawan-ok, Chonburi, Thailand
Ananthaya Sansawat Department of Food Science and Technology, Faculty of Science and Technology, Rajamangala University of Technology Tawan-ok, Chonburi, Thailand
Dhoungsiri Sayompark Department of Food Science and Technology, Faculty of Science and Technology, Rajamangala University of Technology Tawan-ok, Chonburi, Thailand

Keywords:

Canonical correlation, physicochemical data, proximate data, Wilks’ lambda, canonical variate

Abstract

This study aims to examine the relationships between two datasets of an experiment on goat milk yoghurt mixed with Basella spp. fruit powder. We use canonical correlation in investigating the relationships between physicochemical variables: pH, lactic acid, viscosity, L* color, a* color, b* color and proximate variables: protein, fat, ash, fibre, humidity, carbohydrate. Our results are obvious that some variables of two data have high canonical correlations, that is, {viscosity, L* color, a* color, b* color} and {fibre, humidity, carbohydrate}, which are used for constructing canonical variates. We obtain that the first canonical variates explain the proportion of variability of about 67.43% with high canonical correlation 0.902, whereas the second and third canonical variates explain the proportion of variability of about 21.52% and 11.05%, respectively. Consequently, a squared canonical correlation of the first canonical variates is high (0.8136), that is, 81.36% of the variation in the first physicochemical canonical variable is explained by the variation in the first proximate canonical variable. These results are very useful for designing our next experiment in reducing the complexity of data collection and extravagant expense. We can also develop nutrition of our yoghurt in the future.

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