|Barton Ii, Franklin|
Submitted to: Near Infrared Spectroscopy International Conference Proceedings
Publication Type: Proceedings
Publication Acceptance Date: June 13, 1999
Publication Date: June 13, 1999
Citation: KAYS, S.E., BARTON II, F.E., WINDHAM, W.R. ANALYSIS OF NUTRITIONAL COMPONENTS IN CEREAL FOODS WITH NIR REFLECTANCE SPECTROSCOPY. NEAR INFRARED SPECTROSCOPY INTERNATIONAL CONFERENCE PROCEEDINGS. 1999. Technical Abstract: The United States Nutrition Labeling and Education Act has increased the need for rapid, efficient, and environmentally acceptable techniques of analyzing the nutrient composition of foods. Near infrared spectroscopy has tremendous potential for nutrient analysis due to the high speed of analysis, the absence of chemical reagents, and the ability to determine multiple components with a single measurement. This was demonstrated with a data set comprising processed and unprocessed cereal food products. The sample set included many types of breakfast cereals, crackers, brans, flours, unprocessed grains, mixed grain products and commercial oat and wheat fibers. Samples were dry-milled and total dietary fiber, insoluble dietary fiber, protein and fat were measured by AOAC approved methods. An NIRSystems 6500 monochromator was used to obtain spectral data. Using ISI software and partial least squares regression, calibrations were developed and tested for the determination of total and insoluble dietary fiber, crude protein, and fat. Accuracy of the calibrations and the implications for nutrition labeling and monitoring are presented.