Abstract
Near-infrared (NIR) spectroscopy has emerged in food industry as a rapid, non-destructive method in the quality analysis of food and beverages. The objective of the present study was to explore the applicability of NIR spectroscopy for rapid quantification of fat and total solid content of a dairy product, sweetened condensed creamer. Samples (30 for fat and 24 for total solids) were analyzed using NIR spectroscopy and standard methods. Opus spectroscopy software was used to develop calibration models for the components examined. The calibration models were prepared using spectra obtained for both fat and total solid content. The constructed calibration models were validated by cross validation. The correlation coefficients (R 2 ) between the values obtained from two methods were determined. The values obtained for fat and total solid contents by NIR spectroscopy and standard method were not significantly different (p>0.05). The R 2 values determined for calibration were, 0.91 for fat and 0.87 for total solids while R 2 values for validation were 0.96 for fat and 0.96 for total solids. The results of the present study showed a strong relationship between results obtained by NIR spectroscopy and respective standard methods. Thus, it can be concluded that NIR spectroscopy is applicable for a routine analysis of fat and total solid content of Sweetened Condensed Creamer. Tropical Agricultural Research Vol. 26 (3): 554 – 560 (2015)
Highlights
Trends in analytical chemistry are towards simple and less time consuming analytical methods
The calibration samples were selected to represent a range of concentrations that represents the actual fat and total solid contents
Total solid 24 73.325 73.376 0.051 0.170 0.158 0.0347 1.46 n- Number of samples; x-NIR- Average of NIR values; x- Std- Average of standard values; d mean- difference between average standard and NIR values; SD – Standard deviation of the mean difference; p-value- probability value at 95% confidence interval, Se-mean- Standard error of mean difference Chemometric models and their validation The purpose of developing chemometric models and their validation is the quantitative analysis of an unknown multi component sample
Summary
Trends in analytical chemistry are towards simple and less time consuming analytical methods. Infrared spectroscopy is a technique that has been proposed as an excellent alternative to traditional methods for quality analysis of food and beverages (Shiroma and Rodriguez-Saona, 2009). Near-infrared (NIR) spectroscopy is based on the absorption of electromagnetic radiation at wavelengths in the range of 780–2500 nm. NIR spectra of foods comprise of broad bands arising from overlapping absorptions corresponding mainly to overtones and combinations of vibrational modes involving C-H, O-H and N-H chemical bonds (Osborne, 2006). The NIR spectroscopy possesses multiple characteristics such as rapidity, simplicity, cost effectiveness, potential for routine analysis if proper calibration and validation is developed, and non-requirement of special skilled operator among others (Shiroma and RodriguezSaona, 2009). For each fundamental vibration there exists a corresponding series
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