Table 5.
The factor loadings of individual main components separated from MFA (multiple factor analysis) for attributes obtained in QDP method (Quantitative Descriptive Profile).
| Traits | Principal Components | |||
|---|---|---|---|---|
| 1 | 2 | 3 | 4 | |
| Pasta o.* | −0.84 | 0.23 | 0.20 | 0.45 |
| Sweet o. | −0.90 | 0.27 | 0.24 | −0.23 |
| Sour o. | 0.90 | −0.10 | 0.30 | 0.29 |
| Cereal bran o. | 0.99 | −0.12 | 0.05 | 0.09 |
| Off-o. | 0.96 | 0.15 | 0.19 | 0.16 |
| Color | −0.96 | 0.22 | −0.10 | 0.14 |
| Hardness | −0.94 | −0.17 | 0.24 | −0.16 |
| Adhesiveness | −0.04 | −0.96 | 0.27 | 0.07 |
| Pasta f. | −0.82 | 0.22 | 0.50 | 0.14 |
| Sweet f. | −0.87 | −0.16 | 0.32 | −0.33 |
| Cereal bran f. | 1.00 | −0.03 | −0.02 | 0.00 |
| Salty t. | 0.76 | 0.56 | 0.29 | −0.15 |
| Off-f. | 0.84 | 0.05 | 0.53 | −0.04 |
| Overall quality | −0.96 | −0.17 | 0.14 | 0.17 |
| Liking | 0.95 | −0.05 | 0.22 | −0.22 |
| Eigen value | 11.60 | 1.59 | 1.15 | 0.66 |
| % of variance | 77.33 | 10.60 | 7.68 | 4.38 |
* o.—odor, f.—flavor, t.—taste