Difference between revisions of "Recipe/Example/Cake"
Line 94: | Line 94: | ||
=== Second pass === | === Second pass === | ||
Replace the wheat type X with '''Wheat type 110''' (9410). This increases the amount of fiber from 4.2 to 6.8. | Replace the wheat type X with '''Wheat type 110''' (9410). This increases the amount of fiber from 4.2 to 6.8. | ||
− | (1.5,0.27,68.6,1.6,6.8,9.61,0.13). | + | (1.5,0.27,68.6,1.6,6.8,9.61,0.13) |
+ | Residual for fiber is still at 0.877 | ||
+ | |||
+ | Wheat flour type 150: | ||
+ | (1.52,0.22,64.9,1.77,10.2,11.4,0.035) | ||
+ | |||
+ | Residual does not change either, so this cannot be an explanation. | ||
+ | |||
[[Category:Recipe]] | [[Category:Recipe]] |
Revision as of 08:48, 1 February 2025
Product
A plain cake (pound cake) with four ingredients, like this one. Or the category Pound cakes.
Data
Four scenarios:
Nutrient | Product | Ciqual Cake | Median Cake |
---|---|---|---|
Fat | 24 | 25.6 | 23 |
Sat. Fat | 15 | 15.8 | 7.4 |
Carbohydrates | 48 | 46 | 49 |
Sugars | 29 | 26.8 | 28 |
Fiber | 2 | 1.1 | 1.2 |
Proteins | 6 | 5.94 | 5.8 |
Salt | 1.4 | 0.52 | 0.8 |
For easy reuse:
Product (24,15,48,29,2,6,1.4) Ciqual (25.6,15.8,46,26.8,1.1,5.94,0.52) Median (23,7.4,49,28,1.2,5.8,0.8)
The nutritional values for the Ciqual ingredients.
Nutrient | Flour | Sugar | Egg | Butter |
---|---|---|---|---|
Ciqual | 9445 | 31016 | 22000 | 16400 |
Fat | 1.18 | 0 | 9.83 | 82.9 |
Sat. Fat | 0.17 | 0 | 2.64 | 55.4 |
Carbohydrates | 73.2 | 99.8 | 0.27 | 0.9 |
Sugars | 1.77 | 99.8 | 0.27 | 0.83 |
Fiber | 4.2 | 0 | 0 | 0 |
Proteins | 9.95 | 0 | 12.7 | 0.7 |
Salt | 0 | 0.0054 | 0.31 | 0.063 |
Flour: (1.18,0.17,73.2,1.77,4.2,9.95,0) Sugar: (0,0,99.8,99.8,0,0,0.0054) Eggs: (9.83,2.64,0.27,0.27,0,12.7,0.31) Butter: (82.9,55.4,0.90.83,0,0.7,0.063)
Least squares fit
First pass
The table below present fit results. This compares the product against the ciqual ingredients.
model | Flour | Sugar | Butter | Eggs | Intercept | sumR2 |
---|---|---|---|---|---|---|
lm | 0.265 | 0.274 | 0.249 | 0.182 | 0.994 | 0.30 |
lm forced intercept | 0.267 | 0.283 | 0.257 | 0.250 | - | 2.468 |
nnls | 0.267 | 0.283 | 0.257 | 0.250 | - | 2.486 |
Largest residual for salt. Can we add that in?
model | Flour | Sugar | Butter | Eggs | Salt | sumR2 |
---|---|---|---|---|---|---|
lm forced intercept | 0.267 | 0.283 | 0.257 | 0.250 | 0.013 | 0.783 |
Residuals
The residuals for each nutrient are plotted in the graph. The amount of fiber is not well fitted (but still below 1). Can this be due to the nutritional values of flour? This is the only ingredient that contributes to fiber.
Second pass
Replace the wheat type X with Wheat type 110 (9410). This increases the amount of fiber from 4.2 to 6.8.
(1.5,0.27,68.6,1.6,6.8,9.61,0.13)
Residual for fiber is still at 0.877
Wheat flour type 150:
(1.52,0.22,64.9,1.77,10.2,11.4,0.035)
Residual does not change either, so this cannot be an explanation.