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Compositional method for measuring the nutritional label components of industrial pastries and biscuits based on Vis/NIR spectroscopy
Journal of Food Composition and Analysis ( IF 4.3 ) Pub Date : 2020-09-01 , DOI: 10.1016/j.jfca.2020.103572
José A. Cayuela-Sánchez , Javier Palarea-Albaladejo , Tatiana P. Zira , Elena Moriana-Correro

Abstract Food nutritional labeling is compulsory in the European Union since 13 December 2016. The analysis of all batches of foodstuff using the official methods is expensive and the food industry seeks cost-efficient solutions for measuring the components of nutritional labels. The information is commonly provided in the form of fractions or parts of a number of nutritional categories, typically expressed in percentage units. This corresponds with so-called compositional data for which specific statistical methods and models have been developed. Compositional data analysis focuses on log-ratios between the parts, so that their relative scale and inherent interplay are accounted for. This study set up and validates a new rapid technique to measure the nutritional makeup of industrial pastries and biscuits for labelling purposes. Nutritional components and types of fat were separately modeled. Compositional partial least squares (PLS) calibration models, formulated through adequate log-ratio coordinates, were fitted based on visible and near infrared spectroscopy (NIRS) and applied to estimate the composition of (1) moisture, total fat, protein, and carbohydrates and (2) saturated, polyunsaturated and monounsaturated fats from intact and ground samples of a variety of types of industrial pastry and biscuit present in the market. This investigation proposes a useful and methodologically well-founded approach for measuring the components of the nutritional label or its verification, which may be set-up to other foodstuffs.

中文翻译:

基于可见光/近红外光谱法测定工业糕点和饼干营养标签成分的组成方法

摘要 自 2016 年 12 月 13 日起,欧盟强制要求食品营养标签。使用官方方法分析所有批次的食品成本高昂,食品行业正在寻求具有成本效益的解决方案来测量营养标签的成分。该信息通常以分数或部分营养类别的形式提供,通常以百分比单位表示。这对应于已开发出特定统计方法和模型的所谓成分数据。成分数据分析侧重于部件之间的对数比,以便考虑它们的相对规模和固有的相互作用。本研究建立并验证了一种新的快速技术,用于测量工业糕点和饼干的营养成分以用于标签目的。营养成分和脂肪类型分别建模。成分偏最小二乘 (PLS) 校准模型通过适当的对数比坐标制定,基于可见光和近红外光谱 (NIRS) 进行拟合,并应用于估计 (1) 水分、总脂肪、蛋白质和碳水化合物的成分,以及(2) 来自市场上各种工业糕点和饼干的完整和磨碎样品的饱和、多不饱和和单不饱和脂肪。这项调查提出了一种有用且方法论上有根据的方法来测量营养标签的成分或其验证,这可能适用于其他食品。通过适当的对数比坐标制定,根据可见光和近红外光谱 (NIRS) 进行拟合,并应用于估计 (1) 水分、总脂肪、蛋白质和碳水化合物和 (2) 饱和、多不饱和和单不饱和脂肪的组成市场上各种工业糕点和饼干的完整和研磨样品。这项调查提出了一种有用且方法论上有根据的方法来测量营养标签的成分或其验证,这可能适用于其他食品。通过适当的对数比坐标制定,根据可见光和近红外光谱 (NIRS) 进行拟合,并应用于估计 (1) 水分、总脂肪、蛋白质和碳水化合物和 (2) 饱和、多不饱和和单不饱和脂肪的组成市场上各种工业糕点和饼干的完整和研磨样品。这项调查提出了一种有用且方法论上有根据的方法来测量营养标签的成分或其验证,这可能适用于其他食品。来自市场上各种工业糕点和饼干的完整和磨碎样品的多不饱和脂肪和单不饱和脂肪。这项调查提出了一种有用且方法论上有根据的方法来测量营养标签的成分或其验证,这可能适用于其他食品。来自市场上各种工业糕点和饼干的完整和磨碎样品的多不饱和脂肪和单不饱和脂肪。这项调查提出了一种有用且方法论上有根据的方法来测量营养标签的成分或其验证,这可能适用于其他食品。
更新日期:2020-09-01
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