Assessment of Fourier Transform Infrared Analysis of Milk

Voort, F.R. van de; Sedman, Jacqueline; Emo, G.; Ismail, Ashraf A.

doi:10.1093/jaoac/75.5.780

Cited by 22 publications

(8 citation statements)

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“…The absorption spectra of wheat flour taken also show strong peaks in the same region represent presence of fat in flour. It has been reported that FTIR spectroscopy could be utilized as a quality control method for fat and moisture determination in butter and high-fat products (Van de Voort et al 1992). Similar results were also reported by Che-Man and Setiowaty (1999).…”

Section: Chemical Composition By Aacc Methods and Ft-ir Spectral Reprsupporting

confidence: 81%

Application of Fourier transform infrared (FTIR) spectroscopy for the identification of wheat varieties

et al. 2011

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Quality characteristics of wheat are determined by different physiochemical and rheological analysis by using different AACC methods. AACC methods are expensive, time consuming and cause destruction of samples. Fourier transforms infrared (FTIR) spectroscopy is one of the most important and emerging tool used for analyzing wheat for different quality parameters. This technique is rapid and sensitive with a great variety of sampling techniques. In the present study different wheat varieties were analyzed for quality assessment and were also characterized by using AACC methods and FTIR technique. The straight grade flour was analyzed for physical, chemical and rheological properties by standard methods and results were obtained. FTIR works on the basis of functional groups and provide information in the form of peaks. On basis of peaks the value of moisture, protein, fat, ash, carbohydrates and hardness of grain were determined. Peaks for water were observed in the range 1,640 cm(-1) and 3,300 cm(-1) on the basis of functional group H and OH. Protein was observed in the range from 1,600 cm(-1) to 1,700 cm(-1) and 1,550 cm(-1) to 1,570 cm(-1) on the basis of bond amide I and amide II respectively. Fat was also observed within these ranges but on the basis of C-H bond and also starch was observed in the range from 2,800 and 3,000 cm(-1) (C-H stretch region) and in the range 3,000 and 3,600 cm(-1) (O-H stretch region). As FTIR is a fast tool it can be easily emplyed for wheat varieties identification according to a set criterion.

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Section: Chemical Composition By Aacc Methods and Ft-ir Spectral Reprsupporting

confidence: 81%

Application of Fourier transform infrared (FTIR) spectroscopy for the identification of wheat varieties

et al. 2011

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“…In fact, Luinge et al (1993) evaluated 55 raw producer milks for calibration and validation performance, and concluded that there were no significant differences between reference chemistry minus FT MIR fat predictions using multivariate approaches and reference chemistry minus MIR fat predictions using a fixed-filter approach. Similar conclusions were made by van de Voort et al (1992). Thus, although multivariate calibration approaches would seem to have the potential to provide improved accuracy of fat testing by MIR, the reality is that no one has been able to demonstrate a significant performance improvement with multivariate approaches in comparison with a properly run fixed-filter approach.…”

Section: Improving the Mir Prediction Of Milk Fat Content By Adjustment Of Fat B Mir-predicted Values For A Change In Unsaturationsupporting

confidence: 59%

Impact of fatty acid composition on the accuracy of mid-infrared fat analysis of farm milks

Kaylegian

Dwyer

Lynch

et al. 2009

Journal of Dairy Science

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Our objective was to determine whether data from a previous study using model milk emulsions to characterize the influence of variation in fatty acid chain length and unsaturation on mid-infrared (MIR) fat predictions could be used to identify a strategy to improve the accuracy of MIR fat predictions on a population of farm milks with a wide variation in fatty acid chain length and unsaturation. The mean fatty acid chain length for 45 farm milks was 14.417 carbons, and the mean unsaturation was 0.337 double bonds per fatty acid. The range of fatty acid chain lengths across the 45 farm milks was 1.23 carbons, and the range in unsaturation was 0.167 double bonds per fatty acid. Fat B (absorbance by the carbon-hydrogen stretch) MIR predictions increased and fat A MIR (absorbance by the ester carbonyl stretch) predictions decreased relative to reference chemistry with increasing fatty acid chain length. When the fat B MIR fat predictions were corrected for sample-to-sample variation in unsaturation, the positive correlation between fat B and fatty acid chain length increased from a coefficient of determination of 0.42 to 0.89. A 45:55 ratio of fat B corrected for unsaturation and fat A gave a smaller standard deviation of the difference between MIR prediction and reference chemistry than any ratio of the fat B (without correction for unsaturation) and fat A or either fat B or fat A alone. This demonstrates the technical feasibility of this approach to improve MIR testing accuracy for fat, if a simple procedure could be developed to determine the unsaturation of fat in milk rapidly and to correct the fat B reading for the effect of unsaturation before being combined with fat A.

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“…The absorption spectra of starter culture fermented sweet potato flour also show strong peaks in the same region, which indicates the presence of fat in flour. It has been reported that FTIR spectroscopy could be utilized as a quality control method for fat and moisture determination in butter and high-fat products (Van de Voort et al, 1992). Che-Man and Setiowaty (1999) and Rai et al (2013) also reported similar results.…”

Section: Discussionmentioning

confidence: 72%

Evaluation of starter culture fermented sweet potato flour using FTIR spectra and GCMS Chromatogram

Ajayi¹,

Okedina²,

Samuel³

et al. 2019

Afr. J. Microbiol. Res.

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Starch is the major component of cereal grains and starchy foods, and changes in its biophysical and biochemical properties (such as, amylose, amylopectin, pasting, gelatinization, viscosity) will have a direct effect on its end use properties (such as, bread, malt, polymers). Lactobacillus brevis and Debaromyces polymorphous earlier obtained from fermented sweet poatao broth were used to ferment sweet potato and these starter cultures broke down the carbohydrate (starch) to produce alcohol, organic acid and carbon dioixde (CO 2). The study identified that starter cultures L. brevis and D. polymorphous fermented the sweet potato thereby breaking down the carbohydrate (starch) to produce alcohol, organic acid and CO 2 hence lactic acid fermentation occurred. Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography Mass Specrometry (GCMS) were used to identify the chemical properties of starter culture fermented sweet potato flour. The FTIR spectra showed peaks at 3322.15, 3298.87, 3292.59, 3279.59 and 3274.59 cm-1 for the raw sweet potato, starter culture fermented sweet potato flour at various periods (24, 48 and 72 h) and spontaneous fermented sweet potato (control) respectively. The peaks at 2930, 2928.10, 2930.33, 2929.48, 2929.31 and 2927.29 cm-1 are attributed to C-H bond stretching. Functional groups such as hydroxyl, aldehydes, alcohol and carboxyl were detected in the fermented samples. The GCMS analysis detected the presence of alcohol such as ethanol, butanol etc., and carboxylic acid such as hexadecanoic acid, octadecadienoic acid etc. They were produced in situ from the fermentation process and this can serve as antioxidants, help inhibit spoilage organisms and serve as preservatives, thereby increasing shelf life of the product.

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Assessment of Fourier Transform Infrared Analysis of Milk

Cited by 22 publications

References 0 publications

Application of Fourier transform infrared (FTIR) spectroscopy for the identification of wheat varieties

Application of Fourier transform infrared (FTIR) spectroscopy for the identification of wheat varieties

Impact of fatty acid composition on the accuracy of mid-infrared fat analysis of farm milks

Evaluation of starter culture fermented sweet potato flour using FTIR spectra and GCMS Chromatogram

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