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Title: NUTRITIONAL CLASSIFICATION OF CEREAL FOOD PRODUCTS USING FT-RAMAN AND NEAR-INFRARED SPECTROSCOPY

Author
item Sohn, Mi Ryeong
item Kays, Sandra
item Himmelsbach, David
item Barton Ii, Franklin

Submitted to: Federation of Analytical Chemistry and Spectroscopy Societies Final Program
Publication Type: Abstract Only
Publication Acceptance Date: 5/16/2005
Publication Date: 10/9/2005
Citation: Sohn, M., Kays, S.E., Himmelsbach, D.S., Barton II, F.E. 2005. Nutritional classification of cereal food products using ft-raman and near-infrared spectroscopy [abstract]. The 32nd Federation Of Analytical Chemistry And Spectroscopy Societies (FACSS). Paper No. 611. p.201.

Interpretive Summary:

Technical Abstract: Two spectroscopic methods of Fourier transform-Raman (FT-Raman) spectroscopy and near-infrared (NIR) spectroscopy were investigated for nutritional classification of cereal foods. A total of 120 ground cereal samples were used in this study and samples were classified based on their primary nutritional components: total dietary fiber, protein, sugar and fat. Spectral data were collected in the range of 200~3600 cm-1 for FT-Raman and in the range of 1100~2498 nm for NIR instrument, respectively. Classification of the samples according to high and low content of each component was attempted using soft Independent modeling of class analogy (SIMCA) and PLS-based classification. For FT-Raman, the use of selected x-variables for each component produced better result than the use of entire region, and the best model was obtained from mean centered data with no additional preprocessing. For NIR, the selection of wavelength did not improve the result and the best model was obtained from mean centered data with additional preprocessing such as a multiplicative scatter correction and derivative. PLS based-classification performed better than SIMCA for all four components for both FT-Raman and NIR. FT/Raman and NIR spectroscopic techniques represent a rapid and reliable method by which to classify cereal foods based on their nutritional components.