Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(4): 955-963
Application of near-infrared spectroscopy for screening the potato flour content in Chinese steamed bread
Hui Wang2 • Du Lv2 • Nan Dong2 • Sijie Wang3 • Jia Liu1,2
1 National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People’s Republic of China 2 Institute of Food Processing Technology, Guizhou Academy of Agricultural Science, Guiyang 550006, People’s Republic of China 3 School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People’s Republic of China
Near-infrared (NIR) spectroscopy combined with chemometrics was used as a technique to predict the potato flour content in Chinese steamed bread (CSB). The inner core of CSB was chosen as the measuring position for acquiring the NIR spectra. Spectra between 4000 and 10,000 cm-1 were analysed using a partial least-squares regression. The coefficient of determination (R2CV) and the root mean square error of cross-validation in the calibration set were found to be 0.7940–0.8955 and 4.22–5.93, depending on the pre-treatment of the spectra. The external validation set gave an R2 and a ratio to performance deviation of 0.8865 and 3.07. Reasonable recovery(93.1–102.5%) and good intra-assay (3.3–8.3%) and interassay (7.6–17.2%) precision illustrated the feasibility of this method. The result of this study reveals that NIR spectroscopy could be used as rapid tool to determine the potato flour content in CSB (>20%).
Chinese steamed bread, Near-infrared, Partial least squares regression, Potato flour, Potato staple food
Food Science and Biotechnology 2019 ; 28(4): 955-963