tailieunhanh - Characterization of reducing sugars of red beet (Beta vulgaris L.) during cold storage through statistical modeling

Formation of reducing sugars during low temperature storage of red beet is detrimental for processing, consumption as vegetable and easily deteriorated when exposed to high temperatures. Most of the analytical methods are time consuming, cost effective and laborious. So, assessing internal red beet quality through statistical methods is alternative as mathematical modeling does not take error in to consideration. These equations contain few parameters and the storability of the product could be predicted before keeping it for storage based on the dependent parameters. An attempt was made by employing Multiple Linear Regression and paired T-test to predict the formation of reducing sugars on dependent variables like moisture content and total soluble solids. Further, the results were confirmed by Shapiro-Wilk‟s and Run tests. Regression analysis explained that reducing sugars were significantly influenced by selected variables; about percent (R2 = ). There was non-significant difference between actual (lab) and predicted (model) reducing sugars as per paired t-test. | Characterization of reducing sugars of red beet Beta vulgaris L. during cold storage through statistical modeling