| Rapid determination of sugar level in snack products using infrared spectroscopy. | |
| | |
MedLine Citation:
|
PMID: 22860578 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
|
Real-time spectroscopic methods can provide a valuable window into food manufacturing to permit optimization of production rate, quality and safety. There is a need for cutting edge sensor technology directed at improving efficiency, throughput and reliability of critical processes. The aim of the research was to evaluate the feasibility of infrared systems combined with chemometric analysis to develop rapid methods for determination of sugars in cereal products. Samples were ground and spectra were collected using a mid-infrared (MIR) spectrometer equipped with a triple-bounce ZnSe MIRacle attenuated total reflectance accessory or Fourier transform near infrared (NIR) system equipped with a diffuse reflection-integrating sphere. Sugar contents were determined using a reference HPLC method. Partial least squares regression (PLSR) was used to create cross-validated calibration models. The predictability of the models was evaluated on an independent set of samples and compared with reference techniques. MIR and NIR spectra showed characteristic absorption bands for sugars, and generated excellent PLSR models (sucrose: SEP < 1.7% and r > 0.96). Multivariate models accurately and precisely predicted sugar level in snacks allowing for rapid analysis. This simple technique allows for reliable prediction of quality parameters, and automation enabling food manufacturers for early corrective actions that will ultimately save time and money while establishing a uniform quality. Practical Application: The U.S. snack food industry generates billions of dollars in revenue each year and vibrational spectroscopic methods combined with pattern recognition analysis could permit optimization of production rate, quality, and safety of many food products. This research showed that infrared spectroscopy is a powerful technique for near real-time (approximately 1 min) assessment of sugar content in various cereal products. |
| | |
Authors:
|
Ting Wang; Luis E Rodriguez-Saona |
Related Documents
:
|
8792138 - Needs and methods for priority setting for estimating the intake of food additives. 22202868 - Metabolism of nitrate in fermented meats: the characteristic feature of a specific grou... 17977618 - Sensory specific satiety and intake: the difference between nibble- and bar-size snacks. 10597608 - Assessment of extreme levels of chronic food intakes. 779748 - Effect of denervation of pyloric antrum on the gastric secretory response to food. 8789548 - Increased levels of hyaluronan and albumin after intestinal challenge in adult patients... |
Publication Detail:
|
Type: Journal Article |
Journal Detail:
|
Title: Journal of food science Volume: 77 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2012 Aug |
Date Detail:
|
Created Date: 2012-08-06 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: United States |
Other Details:
|
Languages: eng Pagination: C874-9 Citation Subset: IM |
Copyright Information:
|
© 2012 Institute of Food Technologists® |
Affiliation:
|
Authors are with The Dept. of Food Science and Technology, The Ohio State Univ., 110 Parker Food Science & Technology Building, 2015 Fyffe Rd., Columbus, OH 43210, U.S.A. Direct inquiries to authors Saona (E-mail: rodriguez-saona.1@osu.edu). |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Iron-Lactoferrin Complex Reduces Iron-Catalyzed Off-flavor Formation in Powdered Milk with Added Fis...
Next Document: The Effect of Temperature on the Color of Red Wines.