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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Identification of fiber added to semolina by near infrared (NIR) spectral techniques

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Author(s):
Badaro, Amanda Teixeira [1] ; Morimitsu, Fernanda Lie [1] ; Ferreira, Amanda Rios [1] ; Pedrosa Silva Clerici, Maria Teresa [1] ; Barbin, Douglas Fernandes [1]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Dept Food Engn, Rua Monteiro Lobato, 80, Cidade Univ, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Food Chemistry; v. 289, p. 195-203, AUG 15 2019.
Web of Science Citations: 0
Abstract

Ingredients added in food products can increase the nutritional value, but also affect their functional properties. After processing, determination of added ingredients is difficult, thus it is important to develop rapid techniques for quantification of food ingredients. In the current work, near infrared spectroscopy (NIRS) and hyperspectral imaging (NIR-HSI) were investigated to quantify the amount of fiber added to semolina and its distribution. NIR spectra were acquired to compare the accuracy in the classification, quantification and distribution of fibers added to semolina. Principal Component Analyses (PCA) and Soft Independent Modeling of Class Analogy (SIMCA) were used for classification. Partial Least Squares Regression (PLSR) models applied to NIR-HSI spectra showed R-p(2), between 0.85 and 0.98, and RMSEP between 0.5 and 1%, and were used for prediction map of the samples. These results showed that NIR-HSI technique can be used for the identification and quantification of fiber added to semolina. (AU)

FAPESP's process: 17/17628-3 - Applications of image analyses and NIR spectroscopy for quality assessment and authentication of food products
Grantee:Amanda Teixeira Badaró
Support type: Scholarships in Brazil - Doctorate (Direct)
FAPESP's process: 15/24351-2 - Applications of image analyses and NIR spectroscopy for quality assessment and authentication of food products
Grantee:Douglas Fernandes Barbin
Support type: Research Grants - Young Investigators Grants