Determination of protein, lipid and sugar contents of bakery products by using fourier-transform near infrared spectroscopy

T. Szigedi, M. Dernovics, M. Fodor

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The use of Fourier-transform near infrared spectroscopy (FT-NIR) to measure the content of protein, lipid and sugar contents of bakery products was investigated. The samples were dried, homogenized, sieved and measured in the wavelength range of 780-2500 nm. The calibration was based on partial least squares (PLS) regression with cross-validation. The performance of the final model was evaluated according to root mean square of cross-validation (RMSECV), root mean square error of estimation (RMSEE) and the determination coefficient (R2). The developed models use the ranges of 1100-1245 nm and 1590-2600 nm for protein determination, 1330-1840 nm and 2170-2350 nm for lipid, 1400-1630 nm, 2000-2170 nm and 2230-2570 nm for sugar determination, respectively. Protein, lipid and sugar could be determined directly with R 2 values of 98.93, 99.07 and 98.81, and RMSECV values of 0.16 m/m%, 0.79 m/m% and 0.28 m/m%, respectively. It can be concluded that FT-NIR spectroscopy can be used for the routine determination of protein, lipid and sugar content of bakery products and it can contribute to the estimation of calorie content in a fast and non-destructive way.

Original languageEnglish
Pages (from-to)222-229
Number of pages8
JournalActa Alimentaria
Volume40
Issue numberSUPPL. 21
DOIs
Publication statusPublished - Dec 1 2011

Keywords

  • Bakery products
  • FT-NIR
  • Lipid
  • Protein
  • Sugar

ASJC Scopus subject areas

  • Food Science

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