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Simultaneous prediction of acidity parameters (pH and titratable acidity) in Kefir using near infrared reflectance spectroscopy.

Nitsame Affane, A.L. and Fox, G.P. and Sigge, G.O. and Manley, M. and Britz, T.J. (2011) Simultaneous prediction of acidity parameters (pH and titratable acidity) in Kefir using near infrared reflectance spectroscopy. International Dairy Journal, 21 (11). pp. 896-900.

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Article Link(s): http://dx.doi.org/10.1016/j.idairyj.2011.04.016

Publisher URL: http://www.elsevier.com/

Abstract

Acidity in terms of pH and titratable acids influences the texture and flavour of fermented dairy products, such as Kefir. However, the methods for determining pH and titratable acidity (TA) are time consuming. Near infrared (NIR) spectroscopy is a non-destructive method, which simultaneously predicts multiple traits from a single scan and can be used to predict pH and TA. The best pH NIR calibration model was obtained with no spectral pre-treatment applied, whereas smoothing was found to be the best pre-treatment to develop the TA calibration model. Using cross-validation, the prediction results were found acceptable for both pH and TA. With external validation, similar results were found for pH and TA, and both models were found to be acceptable for screening purposes.

Item Type:Article
Corporate Creators:Department of Employment, Economic Development & Innovations (DEEDI), Agri-Science, Crop and Food Science
Business groups:Agri-Science, Crop and Food Science
Additional Information:© Elsevier Ltd
Keywords:Near infrared (NIR) spectroscopy; pH; titratable acids; fermented dairy products; acidity; Kefir.
Subjects:Technology > Technology (General) > Spectroscopy > NIR (Near Infrared)
Animal culture > Cattle > Dairy processing. Dairy products
Plant culture
Deposited On:24 Nov 2011 06:02
Last Modified:08 Aug 2017 14:44

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