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Title: RAPID MULTIPLE COMPONENT ANALYSIS OF MACRONUTRIENTS AND ENERGY IN SEVERAL TYPES OF HOMOGENIZED MEALS USING NEAR-INFRARED SPECTROSCOPY

Author
item Kim, Yookyung
item Kays, Sandra

Submitted to: National Meeting of Institute of Food Technologists/Food Expo
Publication Type: Abstract Only
Publication Acceptance Date: 1/5/2006
Publication Date: 6/24/2006
Citation: Kim, Y., Kays, S.E. 2006. Rapid multiple component analysis of macronutrients and energy in several types of homogenized meals using near-infrared spectroscopy. National Meeting of Institute of Food Technologists/Food Expo. Paper No. 078H-05.

Interpretive Summary:

Technical Abstract: Near-infrared (NIR) spectroscopy is a multi-component analytical technique requiring little or no sample preparation. Since its use for the analysis of protein and oil in soybeans, NIR spectroscopy has proved to be an excellent method for nutrient analysis of foods. The objective of this study was to evaluate the feasibility of NIR spectroscopy for prediction of major components and energy simultaneously in high moisture mixed meals without the need for sample preparation beyond homogenization. Samples were selected from retailers and represented a wide range of meals i.e., animal protein based, vegetable protein based, and carbohydrate based meals. Samples were homogenized and NIR spectra obtained with a dispersive NIR spectrometer. Moisture, protein, fat, and ash were measured by AOAC methods and carbohydrate and energy calculated. PLS models (n=114-115) were developed for each parameter to relate NIR spectra to the corresponding reference values. The PLS models were evaluated by cross validation and by prediction of independent validation samples (n=37-38) and meal sub-groups of validation samples (n=7-17). The models predicted major components and energy in all independent validation samples with r2 of >0.95. RPD values were between 3.2 and 6.7 indicating adequacy for screening, quality control, or process control. Major components were predicted with the highest accuracy, overall, in vegetable protein based meals with the most accurate prediction for moisture (RPD=10.2) followed by protein (RPD=10.1), fat (RPD=6.3), and carbohydrate (RPD=6.1). Energy was predicted with the highest accuracy in carbohydrate based meals (RPD=9.8) followed by animal protein based meals (RPD=6.4) and vegetable protein based meals (RPD=4.7). NIR spectroscopy provides a very rapid screening technique for the simultaneous analysis of major components and energy in several types of mixed meals when samples are prepared by homogenization only. Performing NIR spectroscopy reduced the analysis time for multiple components from days to less than 30 min.