Difference between revisions of "Recipe/Example/Cake"
Line 102: | Line 102: | ||
=== Butter oil pass === | === Butter oil pass === | ||
− | Instead of using butter we could use butter oil. The product mentions Beurre pâtissier, which is closer to butter oil. Try this (keeping the original wheat | + | Instead of using butter we could use butter oil. The product mentions Beurre pâtissier, which is closer to butter oil. Try this (keeping the original wheat T80): |
Butter oil: (99.9,61.9,0,0,0,0.28,0.005) | Butter oil: (99.9,61.9,0,0,0,0.28,0.005) |
Revision as of 09:20, 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 80 with Wheat type 110 (9410). This increases the amount of fiber from 4.2 to 6.8.
Wheat type 110: (1.5,0.27,68.6,1.6,6.8,9.61,0.13)
Residual for fiber is reduces to 0.07. The variance to 0.015 (was 0.783).
Wheat flour type 150: (1.52,0.22,64.9,1.77,10.2,11.4,0.035)
Residual for fiber changes to -1.0. And variance to 1.08. Wheat type 100 seems to give the best fit.
Butter oil pass
Instead of using butter we could use butter oil. The product mentions Beurre pâtissier, which is closer to butter oil. Try this (keeping the original wheat T80):
Butter oil: (99.9,61.9,0,0,0,0.28,0.005)
This increases the residual for fat to 0.8 and the variance to 1.712. Clearly a worse fit.