Fast and non‐destructive determination of simultaneous physicochemical parameters of Manihot esculenta flour using FT‐NIR spectroscopy and multivariate analysis

• Published in: International journal of food science & technology 2021-08, Vol.56 (8), p.3826-3833
• Main Authors: Pompeu, Darly R., Souza, Jesus N.S., Pena, Rosinelson S.
• Format: Article
• Language: English
• Subjects: Amazonian region; Bulk density; Calibration; Cassava flour; chemometrics; Flour; Infrared spectroscopy; Manihot esculenta; Moisture content; Multivariate analysis; Near infrared radiation; near‐infrared spectroscopy; Parameters; pH effects; prediction; Regression analysis; Spectrum analysis; Standard error; Water activity; Water content
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.14998

Summary Manihot esculenta flour (MEF) is the main energetic source for a major part of the population in the Amazonian region. In this study, near‐infrared spectroscopy (NIRS) was used, for the first time, to predict physicochemical parameters of MEF. The water activity (aW), ash content, bulk density, moisture content, pH, geometric mean diameter (GMD) and colour parameters of L*, Cab∗ and hab were determined for 106 samples of MEF. Calibration equations with independent validation were developed to predict all parameters using the partial least square regression method. The performance of models was evaluated by the root mean standard error of calibration (RMSEC) and validation (RMSEV), and R2 values. The aW (RMSEC = RMSEV = 0.05), moisture content (RMSEC = 0.35%; RMSEV = 0.45%) and pH (RMSEC = 0.16; RMSEV = 0.18) could be predicted (R2 > 0.727) by NIRS coupled to multivariate analysis. NIRS and multivariate analysis proved to be a powerful tool to predict multiple physicochemical parameters of MEF. The use of FT‐NIR spectroscopy and chemometrics in cassava flour.