Near-infrared spectroscopy for the determination of lipid oxidation in cereal food products
2006
Aït-Kaddour, Abderrahmane | Grand, Evane | Barouh, Nathalie | Barea, Bruno | Villeneuve, Pierre, P. | Cuq, Bernard | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)
Correspondence: Pierre Villeneuve, UMR IATE, Equipe de Lipotechnie,e-mail: [email protected]
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Mostrar más [+] Menos [-]Inglés. The present study was aimed at determining the ability of near-infrared (NIR)spectroscopy to in situ describe fat oxidation kinetics in three different cereal-based products: salted crackers (20% saturated palm oil and lauric oil, sprayed on surface); healthy crackers (10% unsaturated rapeseed oil, homogeneously distributed inside the product matrix); and moist pasteurised Asian noodles (1.5% unsaturated rapeseed oil, sprayed on surface). Products were stored under accelerated oxidation conditions at 40 7C. Lipid oxidation rates were determined from peroxide value (PV) measurements. We observed no significant changes in PV for the dry crackers (3 meq/kg after 60 days), a slight linear increase in PV for the healthy crackers (40 meq/kg after 60 days), and a rapid increase for the Asian noodles (80 meq/kg after 20 days). The NIR spectra were recorded between 1000 and 2500nm by using a Fourier Transform NIR pectrometer, using an external probe. Measurements were done directly in situ on the product, on the ground samples, and on the extracted fat phase. The analysis of NIR spectral data by PLS statistical methods demonstrated some correlation trends (R2 = 0.575–0.897; RMSEC = 17–55%) for the products having a significant increase in PV. It was not possible to propose predictive models to calculate the oxidation rate.
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