Rapid evaluation of fat content in curry soup containing coconut milk by using near infrared spectroscopy

Abstract

The feasibility of a near infrared spectroscopy to evaluate the fat content in instant curry soup containing coconut milk including green curry, red curry, massaman curry and panang curry was investigated. The soup samples were collected from a processing line and as the finished product. There were also fat content-adjusted samples where the curry was made from the same recipe as in the processing line but increasing by 30, 60 and 90% coconut milk and reducing by 30, 60 and 90% coconut milk from normal. A Fourier transform near infrared spectrometer was used to collect scans. A partial least squares regression model for fat content was established using near infrared spectral data in conjunction with reference data, which was validated using a leave-one-out cross-validation and test set validation. The test set validation, using a set of unknown samples, showed better prediction performance. The best model developed using vector normalization spectral pre-treatment on 9404-7498 and 6102-5446 cm À1 provided coefficient of determination, root mean square error of prediction, bias and ratio of performance to interquartile values of 0.90, 0.9%, À0.1% and 1.2, respectively, for the validation samples. However, the model developed using samples without fat content adjusted samples gave a slightly lower coefficient of determination (0.89), but provided a lower root mean square error of prediction (0.5%) and acceptable ratio of standard error of validation to the standard deviation (3.2). In addition, the vibration bands of CH 2 which was in the long chain fatty acid moiety highly influenced the prediction of fat content in the curry soup. The near infrared spectroscopy protocol developed for the determination of fat could be applied in the instant curry soup production line.

Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.)

“…A Y-type optical fiber measurement system was used to measure fat, which can be employed rapidly for a real-time measurement with high accuracy and convenience. Cheevitsopon and Sirisomboon [ 44 ] also explored the feasibility of employing NIR spectroscopy to estimate coconut milk’s fat content in curry soups. A FT-NIR-based analysis of various samples confirmed the acceptable levels of accuracy in prediction.…”

“…Therefore, curry soups’ fat content must be evaluated to match the final product’s standard. The NIRmethod was studied to analyze red, green, massaman, and Panang curry coconut soups [ 44 ]. It was concluded that NIR could be used in factories producing coconut curry soups with complete accuracy.…”

Rapid identification of Lactobacillus species using near infrared spectral features of bacterial colonies

“…In the preprocessing step, multiplicative scatter correction (MSC) and Savitzky-Golay (SG)-smoothing were used to process the raw NIR data. [24][25][26] After preprocessing, the average spectrum of each strain was calculated by adding together all spectra data of a strain and dividing the total by the number of spectra. Then the spectral curves of the 11 strains were then plotted and their differences were examined.…”

Potential of Near-Infrared Spectroscopy (NIRS) for Efficient Classification Based on Postharvest Storage Time, Cultivar and Maturity in Coconut Water

“…Near-infrared spectroscopy (NIRS) is a non-destructive and efficient method for measuring various constituents in different commodities. It has been successfully applied to evaluate various aspects of coconut products, including fat content [ 10 ], soluble solids [ 11 ], salt content [ 12 ], and pH value [ 13 ], in curry soup containing coconut milk. Moreover, NIRS has shown promising results in assessing the total soluble sugar content of coconut kernels from different cultivars and maturities [ 14 ].…”