|
We conducted an examination of 46 commercially available flours of various types, including cereals, legumes, tubers, and others. Consequently, their nutraceutical composition varied. For spectroscopic measurements in the 850-1700 nm range, we employed the SpectraPodTM pocket-size spectral sensor. Subsequently, we utilized chemometrics to integrate the measured spectra with the nutraceutical data provided on the flour packaging. Chemometric processing of spectroscopic data enabled us to differentiate the samples based on low and high concentrations of carbohydrates and proteins, with cutoff levels set at 30 g/hg for carbohydrates and 16 g/hg for proteins, achieving an accuracy of 93.5% and 82.6%, respectively. |
ACCESS THE FULL ARTICLE
No SPIE Account? Create one
Proteins
Sensors
Chemometrics
Spectroscopy
Nondestructive evaluation
Principal component analysis
Reflectivity
