Author
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Kays, Sandra |
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Submitted to: American Bakers Association Agricultural Research Service Meeting
Publication Type: Abstract Only Publication Acceptance Date: 3/29/1999 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: The feasibility of NIRS for the simultaneous analysis of nutrients in foods is being explored in our laboratory and will be summarized in the presentation. The cereal products used for the study included flours, brans, breakfast cereals, pastas, crackers, and samples containing multiple grains. The cereal products were dry-milled and NIR spectra obtained for each product using the NIRSystems 6500 monochromator. Total, insoluble an soluble dietary fiber were measured in the laboratory using an enzymatic gravimetric method(AOAC 991.43). Nitrogen and protein were determined by combustion analysis(AOAC 992.23). Using a commercial analysis program and wavelength range of 1100-2500 nm, calibrations were obtained for the rapid and accurate prediction of total dietary fiber and insoluble dietary fiber. Preliminary results for soluble fiber indicate that additional samples are required to improve the distribution of soluble fiber values within the range. NIR was also investigated as a method for evaluation of protein content and a nitrogen calibration developed, using partial least squares regression, for the accurate prediction of nitrogen. Crude protein content was predicted with a similar precision to nitrogen using two nitrogen to protein conversion methods. In summary, NIRS calibrations have been developed for rapid and accurate prediction of total and insoluble dietary fiber, nitrogen and crude protein in diverse cereal food products. |
