Near Infrared Analysis of Lipid Classes in Processed Cereal Products

Autor:	Yookyung Kim, Miryeong Sohn, Sandra E. Kays, Laura L. Vines
Rok vydání:	2009
Předmět:	chemistry.chemical_classification Chromatography Reflectance spectroscopy Near-infrared spectroscopy Analytical chemistry food and beverages Fatty acid Polyunsaturated fat chemistry Partial least squares regression Total fat Fatty acid composition Spectroscopy Polyunsaturated fatty acid
Zdroj:	Journal of Near Infrared Spectroscopy. 17:127-133
ISSN:	1751-6552 0967-0335
DOI:	10.1255/jnirs.835
Popis:	Previous work showed total fat can be assessed rapidly and accurately by near infrared (NIR) reflectance spectroscopy in processed cereal food products. In this study, the potential of NIR spectroscopy for the rapid measurement of saturated, monounsaturated and polyunsaturated fat was investigated. Fatty acid composition was determined in ground cereal products using a modification of AOAC Method 996.01 and reflectance spectra obtained with a dispersive NIR instrument. Modified partial least squares models were calculated for the prediction of lipid classes using multivariate analysis software. Models predicted saturated, monounsaturated and polyunsaturated fatty acids in separate validation samples with sufficient accuracy for screening samples ( RPDs of 3.5–4.2).
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::47cf298164b47ec9a6d8e82a3b1c4e58 https://doi.org/10.1255/jnirs.835 Zobrazit plný text záznamu