Application of near-infrared spectroscopy for screening the potato flour content in Chinese steamed bread
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%).
KeywordsChinese steamed bread Near-infrared Partial least squares regression Potato flour Potato staple food
This research was conducted by financial supported from Scientific and Technological Fund of Guizhou Province ( 1179), Science Technology Foundation of Guizhou Province ( 7072), Construction Project of Innovative Talents Base of Guizhou Provence ( 22), and the Scientific and Technological Project of Guizhou Provence ( 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.
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