BIO Web Conf.
Volume 64, 2023Agro-Bio-Technologies 2023 - Innovative Solutions for the Development of the Industry
|Number of page(s)||6|
|Published online||27 July 2023|
Adaptation of the rapid near-infrared (NIR) spectroscopy technique to determine the mass fraction of protein and moisture in gluten-free bakery products
1 St.Petersburger branch of the Federal State Autonomous Scientific Institution “Scientific Research Institute for the Bakery Industry”, 199608, Russia, St.Petersburg, Pushkin, sh. Podbelsky, 7, Liter A
2 Federal State Autonomous Scientific Institution “Scientific Research Institute for the Baking Industry”, 107553 Russia, Moscow, Bolshaya Cherkizovskaya street, 26A
* Corresponding author: firstname.lastname@example.org
Analysis of protein in food products is typically performed using a time-consuming and labor-intensive Kjeldahl method. The NIR method is allowed to determine the mass fraction of not only protein, but also moisture, fat, and sugar in one sample within 2 min. The NIR method is indirect; therefore, appropriate calibration models should be developed for each group of analyzed products. We performed a series of laboratory baking tests for gluten-free bakery products; the protein content in the products varied and depended on the ingredients included into the formula: rice, buckwheat and corn flour, starch and soy isolate. Continuous spectra were recorded using a NIR analyzer that operates in the wavelength range from 1400 to 2500 nm. It was shown that after validation for a specific device, the developed calibration models yield the root-mean-square deviation of 0.29 when determining the protein mass fraction and that of 0.46 when determining the moisture mass fraction.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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