Establishment and application of prediction model for content determination of mashed potato in noodles by NIR spectroscopy

Authors

LV Du, Biotechnology Institute of Guizhou Province, Guiyang, Guizhou 550006, China; Food Processing Institute of Guizhou Province, Guiyang, Guizhou 550006, China
DONG Nan, Biotechnology Institute of Guizhou Province, Guiyang, Guizhou 550006, China; Food Processing Institute of Guizhou Province, Guiyang, Guizhou 550006, China
WANG Mei, Biotechnology Institute of Guizhou Province, Guiyang, Guizhou 550006, China; Food Processing Institute of Guizhou Province, Guiyang, Guizhou 550006, China
WANG Hui, Biotechnology Institute of Guizhou Province, Guiyang, Guizhou 550006, China; Food Processing Institute of Guizhou Province, Guiyang, Guizhou 550006, China
LIU Yongxiang, Biotechnology Institute of Guizhou Province, Guiyang, Guizhou 550006, China; Food Processing Institute of Guizhou Province, Guiyang, Guizhou 550006, China
LI Fei, Biotechnology Institute of Guizhou Province, Guiyang, Guizhou 550006, China; Potato Institute of Guizhou Province, Guiyang, Guizhou 550006, China
LIU Jia, Biotechnology Institute of Guizhou Province, Guiyang, Guizhou 550006, China; Food Processing Institute of Guizhou Province, Guiyang, Guizhou 550006, China

Abstract

A fast determination method was established for content determination of mashed potato in noodles. Studied 170 potato noodles by near infrared spectroscopy and stoichiometry to establish prediction model by PLS. The result indicated that the prediction model based on wave number of 9 403.6～5 446.2 cm^-1, and spectral pretreatment by the standard normal variate transformation (SNV) showed an excellent prediction accuracy. The external validation determinants was 0.956 4, the root mean square error of prediction was 3.73%, the slope was 1.029, and relative prediction deviation was 2.04. The results indicate that near infrared spectroscopy can be used as an efficient way to detect the mashed potatoes content of potato noodles.

Publication Date

8-28-2019

First Page

55

Last Page

58,95

DOI

10.13652/j.issn.1003-5788.2019.08.010

Recommended Citation

Du, LV; Nan, DONG; Mei, WANG; Hui, WANG; Yongxiang, LIU; Fei, LI; and Jia, LIU (2019) "Establishment and application of prediction model for content determination of mashed potato in noodles by NIR spectroscopy," Food and Machinery: Vol. 35: Iss. 8, Article 10.
DOI: 10.13652/j.issn.1003-5788.2019.08.010
Available at: https://www.ifoodmm.cn/journal/vol35/iss8/10

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