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Application of near-infrared spectroscopy for screening the potato flour content in Chinese steamed bread

  • Hui Wang
  • Du Lv
  • Nan Dong
  • Sijie Wang
  • Jia LiuEmail author
Article

Abstract

Near-infrared (NIR) spectroscopy combined with chemometrics was used as a technique to predict the potato flour content in Chinese steamed bread (CSB). The inner core of CSB was chosen as the measuring position for acquiring the NIR spectra. Spectra between 4000 and 10,000 cm−1 were analysed using a partial least-squares regression. The coefficient of determination (R CV 2 ) and the root mean square error of cross-validation in the calibration set were found to be 0.7940–0.8955 and 4.22–5.93, depending on the pre-treatment of the spectra. The external validation set gave an R2 and a ratio to performance deviation of 0.8865 and 3.07. Reasonable recovery (93.1–102.5%) and good intra-assay (3.3–8.3%) and inter-assay (7.6–17.2%) precision illustrated the feasibility of this method. The result of this study reveals that NIR spectroscopy could be used as rapid tool to determine the potato flour content in CSB (> 20%).

Keywords

Chinese steamed bread Near-infrared Partial least squares regression Potato flour Potato staple food 

Notes

Acknowledgements

This research was conducted by financial supported from Scientific and Technological Fund of Guizhou Province ([2017] 1179), Science Technology Foundation of Guizhou Province ([2015] 7072), Construction Project of Innovative Talents Base of Guizhou Provence ([2016] 22), and the Scientific and Technological Project of Guizhou Provence ([2014] 6016). We also thank the Analytical and Testing Centre in Guizhou Normal University (Guiyang, China) for providing the NIR instrument.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

10068_2018_552_MOESM1_ESM.pdf (171 kb)
Supplementary material 1 (PDF 172 kb)

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Hui Wang
    • 2
  • Du Lv
    • 2
  • Nan Dong
    • 2
  • Sijie Wang
    • 3
  • Jia Liu
    • 1
    • 2
    Email author
  1. 1.National Engineering Research Center of Seafood, School of Food Science and TechnologyDalian Polytechnic UniversityDalianPeople’s Republic of China
  2. 2.Institute of Food Processing TechnologyGuizhou Academy of Agricultural ScienceGuiyangPeople’s Republic of China
  3. 3.School of Liquor and Food EngineeringGuizhou UniversityGuiyangPeople’s Republic of China

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