Fast Measurement of Sugar Content of Yogurt Using Vis/NIR-Spectroscopy

Abstract

A fast measurement of sugar content of yogurt using Vis/NIR-spectroscopy techniques was established. 160 samples were measured by Vis/NIR-spectroscopy. A sugar content meter measured the sugar content on positions scanned by spectrum. The model between sugar content and spectral measurement was established based on partial least squares (PLS). The correlation coefficient was 0.894, standard error of calibration (SEC) was 0.356, and standard error of prediction (SEP) was 0.389. The correlation coefficient between predicted and measured values of 25 yogurt samples was 0.934. So the spectroscopy technique is reliable and acceptable in predicting the sugar content of yogurt.

Rheology and Stability of Beverage Emulsions in the Presence and Absence of Weighting Agents: A Review

“…The lower stability of Arabic-xanthan stabilized emulsions has been related to the loss of emulsification capacity of Arabic gum at low pH (pH=3) 47 . Replacing 0.3% xanthan gum with 0.8% tragacanth gum (owing identical apparent viscosity at shear rate of 0.1/s) decreased the rate of coalescence, which has been related to the residual surface activity contributed by tragacanth gum 26,40 .…”

“…5 for the determination of droplets coalescence after 14 days in concentrated beverage emulsions. In this study, emulsions containing 10% (w/w) coconut oil were stabilized by modified starch-xanthan, Arabic-xanthan, modified starch-tagacanth, and Arabic-tragacanth conjugates 26,40 . This figure illustrates that the lowest and the highest rate of coalescence are associated with modified starch-xanthan and Arabic-xanthan stabilized emulsions, respectively.…”

“…The widely used hydrocolloids in cloud beverage emulsions are gum Arabic, modified food starch, gum tragacanth, propylene glycol alginate, xanthan gum, pectin, gellan gum, guar gum, carboxymethylcellulose, and the most recent one, corn fiber gum. Large differences may exist in functional properties of these hydrocolloids depending on their sensitivity to the environmental conditions (pH, ionic strength, and specific ions) 12,16,[22][23][24][25][26][27] . It is of importance that selected hydrocolloid have amphiphilic character.…”

“…These hydrocolloids are surface active and adsorb to interfaces between oil and water and facilitate the production of small droplets by lowering the interfacial tension during homogenization 15,16,20,[23][24][25][26]28 . Addition of high molecular weight hydrocolloids capable of modifying the rheological properties of water phase could improve the quality of beverage emulsions.…”

“…Several authors adopted measurement of droplet size changes with time to determine the rate of droplets coalescence by means of Eq. 3 26,38,40,45,46 :…”