Table 2.
Sizes of total datasets (n) for each functional property and the percentage of the dataset that was used as a test set. The measured concentrations at which the ingredient blends are trained and tested, as well as only tested are indicated.
| All data |
Yellow pea |
Lupine seed |
Mix |
Concentrations (wt%) |
||
|---|---|---|---|---|---|---|
| Functional property | Total dataset n (%test) | Total dataset n (%test) | Total dataset n (%test) | Total dataset n (%test) | Training + test | Extra test |
| Emulsions | 508 (38) | 364 (35) | 88 (44) | 56 (48) | 1, 1.5, 2, 2.5, 4, 9, 15, 21 | 6, 7, 12, 18 |
| Foams | 423 (29) | 267 (22) | 99 (37) | 57 (47) | 1, 2, 4, 5, 9, 15, 21 | 7, 12, 18 |
| Gelation | 242 (47) | 163 (45) | 52 (48) | 27 (44) | 13, 18, 25 | 15, 21 |
| Heated viscosity | 225 (24) | 110 (14) | 85 (34) | 30 (37) | 2-22a; 2, 6, 10, 14, 18, 22b | 12b, 16b |
| Unheated viscosity | 218 (25) | 101 (14) | 78 (36) | 39 (33) | 2-22a; 2, 6, 10, 14, 18, 22b |
12b, 16b |
a
Measured for yellow pea ingredients blends.
b
Measured for lupine seed ingredient blends.