Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples

A critical evaluation of the application of attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and partial least squares (PLS) to the determination of several nutritional parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in comme...

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Publicado: 2006
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Fat
PLS
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Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_16182642_v385_n4_p708_Moros
http://hdl.handle.net/20.500.12110/paper_16182642_v385_n4_p708_Moros
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spelling paper:paper_16182642_v385_n4_p708_Moros2023-06-08T16:25:34Z Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples Attenuated total reflectance Calories Carbohydrates Fat Hierarchical cluster analysis Infrared PLS Protein Yogurt Attenuated total reflectance Calories Fat Hierarchical cluster analysis Partial least squares (PLS) Yogurt Calcium compounds Carbohydrates Fourier transform infrared spectroscopy Mathematical models Nutrition Proteins Food products calcium carbohydrate fat protein yoghurt article calibration chemistry classification infrared spectroscopy methodology Calcium Calibration Carbohydrates Fats Proteins Spectroscopy, Fourier Transform Infrared Yogurt A critical evaluation of the application of attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and partial least squares (PLS) to the determination of several nutritional parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in commercially available yogurt samples was carried out. To this end, a highly heterogeneous population of 48 samples covering a wide range of yogurts obtained from the Spanish market was used. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. For all nutritional parameters, with the exception of fat content, the procedure developed here provided good precision; the values obtained complied with the statutory values declared by the US FDA. 2006 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_16182642_v385_n4_p708_Moros http://hdl.handle.net/20.500.12110/paper_16182642_v385_n4_p708_Moros
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Attenuated total reflectance
Calories
Carbohydrates
Fat
Hierarchical cluster analysis
Infrared
PLS
Protein
Yogurt
Attenuated total reflectance
Calories
Fat
Hierarchical cluster analysis
Partial least squares (PLS)
Yogurt
Calcium compounds
Carbohydrates
Fourier transform infrared spectroscopy
Mathematical models
Nutrition
Proteins
Food products
calcium
carbohydrate
fat
protein
yoghurt
article
calibration
chemistry
classification
infrared spectroscopy
methodology
Calcium
Calibration
Carbohydrates
Fats
Proteins
Spectroscopy, Fourier Transform Infrared
Yogurt
spellingShingle Attenuated total reflectance
Calories
Carbohydrates
Fat
Hierarchical cluster analysis
Infrared
PLS
Protein
Yogurt
Attenuated total reflectance
Calories
Fat
Hierarchical cluster analysis
Partial least squares (PLS)
Yogurt
Calcium compounds
Carbohydrates
Fourier transform infrared spectroscopy
Mathematical models
Nutrition
Proteins
Food products
calcium
carbohydrate
fat
protein
yoghurt
article
calibration
chemistry
classification
infrared spectroscopy
methodology
Calcium
Calibration
Carbohydrates
Fats
Proteins
Spectroscopy, Fourier Transform Infrared
Yogurt
Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples
topic_facet Attenuated total reflectance
Calories
Carbohydrates
Fat
Hierarchical cluster analysis
Infrared
PLS
Protein
Yogurt
Attenuated total reflectance
Calories
Fat
Hierarchical cluster analysis
Partial least squares (PLS)
Yogurt
Calcium compounds
Carbohydrates
Fourier transform infrared spectroscopy
Mathematical models
Nutrition
Proteins
Food products
calcium
carbohydrate
fat
protein
yoghurt
article
calibration
chemistry
classification
infrared spectroscopy
methodology
Calcium
Calibration
Carbohydrates
Fats
Proteins
Spectroscopy, Fourier Transform Infrared
Yogurt
description A critical evaluation of the application of attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and partial least squares (PLS) to the determination of several nutritional parameters, such as the energetic value and the carbohydrate, protein and calcium contents, in commercially available yogurt samples was carried out. To this end, a highly heterogeneous population of 48 samples covering a wide range of yogurts obtained from the Spanish market was used. After correcting the spectra, hierarchical cluster analysis was performed in order to select a representative calibration set and the corresponding validation sample set. Different PLS models and several spectral windows were tested in order to evaluate their prediction capabilities for the validation set. For all nutritional parameters, with the exception of fat content, the procedure developed here provided good precision; the values obtained complied with the statutory values declared by the US FDA.
title Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples
title_short Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples
title_full Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples
title_fullStr Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples
title_full_unstemmed Evaluation of the application of attenuated total reflectance-Fourier transform infrared spectrometry (ATR-FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples
title_sort evaluation of the application of attenuated total reflectance-fourier transform infrared spectrometry (atr-ftir) and chemometrics to the determination of nutritional parameters of yogurt samples
publishDate 2006
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_16182642_v385_n4_p708_Moros
http://hdl.handle.net/20.500.12110/paper_16182642_v385_n4_p708_Moros
_version_ 1768541674454122496