Determination of nutritional parameters of yoghurts by FT Raman spectroscopy

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

FT-Raman quantitative analysis of nutritional parameters of yoghurts was performed with the help of partial least squares models. The relative standard errors of prediction for fat, lactose and protein determination in the quantified commercial samples equalled to 3.9, 3.2 and 3.6%, respectively. Models based on attenuated total reflectance spectra of the liquid yoghurt samples and of dried yoghurt films collected with the single reflection diamond accessory showed relative standard errors of prediction values of 1.6−5.0% and 2.7−5.2%, respectively, for the analysed components. Despite a relatively low signal-to-noise ratio in the obtained spectra, Raman spectroscopy, combined with chemometrics, constitutes a fast and powerful tool for macronutrients quantification in yoghurts. Errors received for attenuated total reflectance method were found to be relatively higher than those for Raman spectroscopy due to inhomogeneity of the analysed samples.

OriginalsprogEngelsk
TidsskriftSpectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy
Vol/bind196
Sider (fra-til)413-417
Antal sider5
ISSN1386-1425
DOI
StatusUdgivet - 5 maj 2018
Eksternt udgivetJa

Bibliografisk note

Publisher Copyright:
© 2018 Elsevier B.V.

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