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Advisor(s)
Abstract(s)
Important parameters related to the acceptance of a food can be investigated by the texture profile analysis (TPA), which has as a drawback the time and sample-consuming characteristic. In this sense, the development of a method to integrate the texture parameters into a fast and non-destructive analysis, such as the near-infrared (NIR) spectroscopy, can contribute to better quality control for food products. In this sense, this study aimed to compare commercial samples of proteins from animal and plant sources to find the relation between NIR vibrations and TPA parameters through principal component analysis (PCA) and multiblock data analysis of common dimensions (ComDim). To do so, it was necessary to use a strategy to measure the TPA of powder proteins, which was done by producing a 1/4 (m:m) flour: protein dough. The results indicated that animal proteins are related to adhesiveness and springiness and correlated to the NIR region from 1120 to 1180 nm and 1300-1460 nm. The plant proteins are characterized by their high cohesiveness, chewiness, gumminess, hardness, and resilience correlated to the NIR regions between 900 and 1120 nm, 1180-1220 nm, 1250-1295 nm, and 1460-1700 nm.
Description
Keywords
Protein sources ComDim PCA Near-infrared Chemometrics
Citation
Zangirolami, Marcela de Souza; Moreira, Thaysa Fernandes Moya; Leimann, Fernanda Vitória; Valderrama, Patrícia; Marco, Pedro (2023). Texture profile and short-NIR spectral vibrations relationship evaluated through Comdim: The case study for animal and vegetable proteins. Food Control. eISSN 1873-7129. 143, p. 1-8
Publisher
Elsevier