Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
2.10 NANO-TECHNOLOGY
Abstract
We evaluated the use of attenuated total reflectance infrared spectroscopy for simultaneous in situ quantification of the nutritional composition of liquid food stuffs in the industrial kitchen context. Different methodologies were compared, including dry and wet acquisition along with instrument parameters and measurement times of 4 and 60 s. The most effective technique was 1-minute measurement, with prediction errors of 2.6, 0.7, 1.0, 2.2, 0.8, 2.4 g/100 mL and 150 Kcal, for carbohydrates, proteins, fat, sugars, saturated fat, water and energy values, respectively.The 4-second method resulted in larger errors but was more applicable for inline measurements. Dry measurements successfully predicted the fractions of proteins, fat, carbohydrates, and sugars, relative to total solids. An app was created to facilitate implementation in a kitchen environment. Compared with other techniques recommended by the FAO, the approach offered a simple alternative for simultaneous prediction of nutritional parameters in an industrial kitchen set-up.
DOI
https://doi.org./10.1016/j.foodchem.2021.130442
Recommended Citation
Perez-Guaita, D., Richardson, Z. & Rajendra, A. (2021). From Bench to Worktop: Rapid Evaluation of Nutritional Parameters in Liquid Foodstuffs by IR Spectroscopy. Food Chemistry, vol.15, no. 365, pg. 130442. doi: 10.1016/j.foodchem.2021.130442.