Author
 |
Kays, Sandra |
|
Barton Ii, Franklin |
|
Submitted to: Book Chapter
Publication Type: Book / Chapter Publication Acceptance Date: 4/18/2005 Publication Date: 10/10/2006 Citation: Kays, S.E., Barton II, F.E. 2006. Application to foodstuffs; cereal foods. Near-Infrared Spectroscopy in Food Science and Agriculture. A, John Wiley and Sons, Incorporated. Pp. 297-310. Interpretive Summary: In the USA, the ability of the consumer to select foods has been facilitated by the 1990 Nutrition Labeling and Education Act. As with similar legislation in other countries, this act requires food processors and manufacturers to state on a product's label the nutrient composition of that product. Thus, consistent and accurate analysis and monitoring of products or their ingredients is required. This can be laborious, time consuming and expensive, depending on the parameter. For example the approved methods for measurement of total fat, saturated fat and dietary fiber take more than 24 hours to complete and are labor intensive. New methods are needed that are accurate, cost effective, and amenable to the measurement of not only large numbers of samples but also to large numbers of components. This is the forte of near-infrared (NIR) spectroscopy. Near-infrared spectroscopy is a technique that measures the amount of light energy reflected by a substance and relates that light energy to a measured component of the substance by mathematical modeling. The technique is rapid and accurate and does not require the use of chemicals or generate chemical waste. In this chapter experimental approaches are described that have been used in the determination of the composition and properties of cereal foods by near infrared spectroscopy. These approaches include instrumental and traditional reference method approaches and the combination of different types of spectroscopy. In addition, a comprehensive table is included that references the published research on the use of NIR spectroscopy to determine the composition and properties of cereal foods. Technical Abstract: The impact of nutrition on the health of individuals and on the prevention of chronic disease has substantially increased consumer awareness of nutrient composition of foods. In the USA the ability of the consumer to choose the 'right' foods has been facilitated by the 1990 Nutrition Labeling and Education Act. As with similar legislation in other countries, this act requires food processors and manufacturers to state on a product's label the nutrient composition of that product. Thus, consistent and accurate analysis and monitoring of products or their ingredients is required. This can be laborious, time consuming and expensive, depending on the parameter. For example the approved methods for measurement of total fat, saturated fat and dietary fiber take more than 24 hours to complete and are labor intensive. New methods are needed that are accurate, cost effective, and amenable to the measurement of not only large numbers of samples but also to large numbers of components. This is the forte of near-infrared(NIR) technology. In this chapter experimental approaches are described that have been used in the determination of the composition and properties of cereal foods by near infrared spectroscopy. These approaches include instrumental and reference method approaches and the combination of NIR and Raman spectroscopy. In addition, a comprehensive table is included that references the research published on the use of NIR spectroscopy to determine the composition and properties of cereal foods. |
