Data Description (Food-Texture Data Set)

Reading Food-Texture Data Set for the Analysis

## reading data
food <- read.csv("food-texture.csv")

The data set consists of 50 rows (observations) and 5 columns (features/variables). The features are:

• Oil: percentage oil in the pastry

• Density: the product’s density (the higher the number, the more dense the product)

• Crispy: a crispiness measurement, on a scale from 7 to 15, with 15 being more crispy.

• Fracture: the angle, in degrees, through which the pasty can be slowly bent before it fractures.

• Hardness: a sharp point is used to measure the amount of force required before breakage occurs.

Structure of the Data Set

str(food)

## 'data.frame':    50 obs. of  6 variables:
##  $ X       : chr  "B110" "B136" "B171" "B192" ...
##  $ Oil     : num  16.5 17.7 16.2 16.7 16.3 19.1 18.4 17.5 15.7 16.4 ...
##  $ Density : int  2955 2660 2870 2920 2975 2790 2750 2770 2955 2945 ...
##  $ Crispy  : int  10 14 12 10 11 13 13 10 11 11 ...
##  $ Fracture: int  23 9 17 31 26 16 17 26 23 24 ...
##  $ Hardness: int  97 139 143 95 143 189 114 63 123 132 ...

Summary of the Data set

summary(food)

##       X                  Oil          Density         Crispy     
##  Length:50          Min.   :13.7   Min.   :2570   Min.   : 7.00  
##  Class :character   1st Qu.:16.3   1st Qu.:2772   1st Qu.:10.00  
##  Mode  :character   Median :16.9   Median :2868   Median :12.00  
##                     Mean   :17.2   Mean   :2858   Mean   :11.52  
##                     3rd Qu.:18.1   3rd Qu.:2945   3rd Qu.:13.00  
##                     Max.   :21.2   Max.   :3125   Max.   :15.00  
##     Fracture        Hardness    
##  Min.   : 9.00   Min.   : 63.0  
##  1st Qu.:17.00   1st Qu.:107.2  
##  Median :21.00   Median :126.0  
##  Mean   :20.86   Mean   :128.2  
##  3rd Qu.:25.00   3rd Qu.:143.8  
##  Max.   :33.00   Max.   :192.0