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Quality Evaluation of Shelled and Unshelled Macadamia Nuts by Means of Near-Infrared Spectroscopy (NIR).
- Source :
-
Journal of food science [J Food Sci] 2016 Jul; Vol. 81 (7), pp. C1613-21. Date of Electronic Publication: 2016 May 26. - Publication Year :
- 2016
-
Abstract
- The quality of shelled and unshelled macadamia nuts was assessed by means of Fourier transformed near-infrared (FT-NIR) spectroscopy. Shelled macadamia nuts were sorted as sound nuts; nuts infected by Ecdytolopha aurantiana and Leucopteara coffeella; and cracked nuts caused by germination. Unshelled nuts were sorted as intact nuts (<10% half nuts, 2014); half nuts (March, 2013; November, 2013); and crushed nuts (2014). Peroxide value (PV) and acidity index (AI) were determined according to AOAC. PCA-LDA shelled macadamia nuts classification resulted in 93.2% accurate classification. PLS PV prediction model resulted in a square error of prediction (SEP) of 3.45 meq/kg, and a prediction coefficient determination value (Rp (2) ) of 0.72. The AI PLS prediction model was better (SEP = 0.14%, Rp (2) = 0.80). Although adequate classification was possible (93.2%), shelled nuts must not contain live insects, therefore the classification accuracy was not satisfactory. FT-NIR spectroscopy can be successfully used to predict PV and AI in unshelled macadamia nuts, though.<br /> (© 2016 Institute of Food Technologists®)
Details
- Language :
- English
- ISSN :
- 1750-3841
- Volume :
- 81
- Issue :
- 7
- Database :
- MEDLINE
- Journal :
- Journal of food science
- Publication Type :
- Academic Journal
- Accession number :
- 27228399
- Full Text :
- https://doi.org/10.1111/1750-3841.13343