The effectiveness and utility of near-infrared spectrophotometry for a rapid determination of nutrients in foods
Bibliographic Information
- Other Title
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- 近赤外分光法による栄養成分の迅速分析の有効性とその活用
- キンセキガイ ブンコウホウ ニ ヨル エイヨウ セイブン ノ ジンソク ブンセキ ノ ユウコウセイ ト ソノ カツヨウ
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Abstract
We examined the effectiveness of near-infrared spectrophotometry for the nutrient analysis of foods. The energy contents of 18 commercial confectionery products measured by near-infrared spectrophotometry were highly correlated with the values printed on the labels (r=0.9712), suggesting that this method can be used to rapidly determine the energy content of confectionery items. Regarding the nutrient contents of these samples, a high correlation between the measured values and those printed on the labels was observed for fat and carbohydrate, but a large discrepancy was found for protein. The energy and nutrient contents of “kasutera-imo” samples prepared using three different heating methods were determined by near-infrared spectrophotometry, and the values were compared with those obtained using the standard chemical analysis methods. The results showed that the near-infrared spectrophotometric values were within the specified tolerance ranges. These findings suggest that the energy content of confectionery products can be rapidly determined using near-infrared spectrophotometry.
Journal
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- 実践女子大学生活科学部紀要
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実践女子大学生活科学部紀要 54 51-56, 2017-03-10
実践女子大学
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Details 詳細情報について
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- CRID
- 1390009224849273600
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- NII Article ID
- 120006250433
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- NII Book ID
- AN10494731
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- ISSN
- 13413244
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- NDL BIB ID
- 028310911
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- CiNii Articles
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- Abstract License Flag
- Allowed