Journal
FOOD CHEMISTRY
Volume 115, Issue 3, Pages 1069-1073Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.12.027
Keywords
Water content; FTIR; Karl Fischer titration; White yoghurt
Funding
- Ministry of Education, Youth and Sports of the Czech Republic [MSM 0021627502]
- Czech Science Foundation [203/08/1536]
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Water content was determined in 11 samples of white yoghurts. Several techniques, namely Karl Fischer (KF) volumetric titration, near and middle infrared spectroscopy (MIR), oven drying and moisture analyser were used. Optimisations of solvent, titration temperature and extraction time were carried out for the KF titration. Methanol at room temperature with 5 min extraction period was used as final conditions. For the infrared spectroscopy (FTIR) the suitable solvent and the appropriate wavenumbers for water analysis were chosen. The measurement in the near infrared (NIR) region at the wavenumber 10270 cm(-1) using acetonitrile as solvent and transmission method was evaluated as the best of the FTIR methods. Based on the comparison of individual methods the oven drying at 105 degrees C seems to be the most suitable, but it is the most time consuming. However, KF volumetric titration and especially FTIR methods appear to be good alternatives to the drying methods. (C) 2008 Elsevier Ltd. All rights reserved.
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