Predicting macronutrients and energy content of snack products using FT-NIR analysis and chemometric techniques
| العنوان: | Predicting macronutrients and energy content of snack products using FT-NIR analysis and chemometric techniques |
|---|---|
| المؤلفون: | Attila Gere, Eszter Benes, Marietta Fodor |
| المصدر: | Journal of Food Engineering. 280:109954 |
| بيانات النشر: | Elsevier BV, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | Salt content, business.industry, 04 agricultural and veterinary sciences, Raw material, 040401 food science, 03 medical and health sciences, 0404 agricultural biotechnology, 0302 clinical medicine, Simple sample, Partial least squares regression, 030221 ophthalmology & optometry, Energy density, Process engineering, business, Predictive modelling, Food Science, Mathematics |
| الوصف: | Nowadays, the consumption of snack products is permanently increasing. Because of the growing trend of snack consumption, it is more and more difficult to guarantee the quality and safety of the products. Near infrared spectroscopy (NIRS) method, combined with chemometric techniques provide outstanding solutions, due to its rapidity and simple sample preparation. The objective of this study was to investigate the possibilities of using NIRS to predict fat, protein, carbohydrate, sugar and salt content of all in all 155 commercially available snack products from 25 countries. The prediction models were performed using partial least squares regression (PLSR) with different spectral pre-processing methods. Different pre-processing methods proved to be the best to predict the five macronutrients, however, the final models showed good accuracy |R2/Q2 > 0.94/0.82|. The energy content of the samples was calculated from the measured parameters and interval PLS regression was accomplished to improve prediction parameters. The methods developed are suitable for analyzing snacks made from single or mixed raw materials. |
| تدمد: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2020.109954 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::3a20f37049839a1d285371af8bc2f4b7 https://doi.org/10.1016/j.jfoodeng.2020.109954 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi...........3a20f37049839a1d285371af8bc2f4b7 |
| قاعدة البيانات: | OpenAIRE |
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