Development of calibration models using NIR for evaluate adulteration and physical...
| Grant number: | 10/50418-3 |
| Support type: | Regular Research Grants |
| Duration: | July 01, 2010 - June 30, 2012 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Science |
| Principal Investigator: | Juliana Azevedo Lima Pallone |
| Grantee: | Juliana Azevedo Lima Pallone |
| Home Institution: | Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil |
Abstract
Near Infrared Spectroscopic (NIR) is a technique that has been proposed as an excellent- -alternative to traditional methods due to its multiple characteristics such as rapidity, simplicity and low costs. Besides, it can provide routine analysis with proper calibration and validation. The NIR can evaluate the composition and quality value of foods, like composition validation, moisture and protein determination, among others. Since there are such advantages with this technique, the aim of this research is the prediction of chemical and physical analysis using NIR spectroscopy technique, including parameters such as moisture, protein, ash, carbohydrate, fat and total, soluble and insoluble dietary fibers from cereals that have functional and/or economic properties: soybean and quinoa. These cereals have been included in human diet through breakfast cereals, bread, pasta, cereal bars. The soybean is a cereal known for its protein richness, while the quinoa is a pseudocereal which has a better quality and a bigger proportion of proteins, fats, vitamins and minerals when related to a true cereal. The NIR measure will be determinated in the Analytical Chemistry Chemometrics Laboratory of UNICAMP Chemistry Institute. The conventional analysis, which is necessary for the development of NIR calibration models, will be determinated in the Food Instrumental Analysis Laboratory of UNICAMP Food Engineering Faculty. (AU)