Journal
FOOD BIOSCIENCE
Volume 21, Issue -, Pages 14-19Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.fbio.2017.10.009
Keywords
Cheese; Hyperspectral image; Adulteration in foods; Non-destructive technique; Linear regression
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Funding
- Programa Nacional de Innovacion para la Competitividad y Productividad Innovate Peru - Ex-FINCyT [407-PNICP-PIAP-2014]
- Universidad Nacional de Trujillo - UNT [PIC2-2013/UNT]
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The aim of this study was to measure the starch content in adulterated fresh cheese using hyperspectral imaging technique. Adulterated fresh cheese was prepared using concentrations of starch of 0.055-12.705 mg g(-1) (0.0055-1.2705%); subsequently, hyperspectral imaging in the range of 200-1000 nm, distributed in 101 bands were acquired. The modeling of starch content was performed by the method of partial least squares regression (PLSR). A correlation coefficient (R-2) of 0.9915 and a Root Mean Square Error of cross-validation (RMSECV) of 0.3979 was obtained. With five latent variables, a correlation coefficient of validation (R-2) of 0.8321 and a RMSEP of 1.3515 was obtained for a reduced model.
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