|
KMID : 1024420110150010048
|
|
Food Engineering Progress
2011 Volume.15 No. 1 p.48 ~ p.55
|
|
|
Development of Prediction Model for Capsaicinoids Content in Red-Pep per Powder Using Near-Infrared Spectroscopy - Particle Size Effect
|
|
Mo Chang-Yeun
Kang Suk-Won
Lee Kang-Jin
Lim Jong-Guk
Cho Byoung-Kwan
Lee Hyun-Dong
|
|
|
Abstract
|
|
|
|
In this research, the near-infrared absorption from 1,100-2,300 nm was used to measure the content of capsaicinoids in the red-pepper powder by using the Acousto-optic tunable filters (AOTF) spectrometer with sample plate and sample rotating unit. Non-spicy red-pepper samples from one location (Younggwang-gun. Korea) were mixed with spicy one (var. Chungyang) to make samples separated by particle size (below 0.425 mm, 0.425-0.71 mm, and 0.71-1.4 mm). The Partial Least Squares Regression (PLSR) model to predict the capsaicinoid content on particle sizes was developed with measured spectra by AOTF spectrometer and used to analyze the amount of capsaicinoids by HPLC. The PLSR Model of red-pepper powder of below 0.425 mm, 0.425-0.71 mm, and 0.71-1.4 mm with cross validation had RV2 = 0.948-0.979 and Standard Error of Prediction (SEP) = 6.56-7.94 mg%. The prediction error of smaller particle size of red-pepper powder was low. The best PLSR model was found in pretreatment of Range Normalization, Standard Normal Variate, and 1st Derivatives of red-pepper powder of below 1.4 mm with cross validation, having RV2 = 0.959 and SEP = 8.82 mg%.
|
|
|
KEYWORD
|
|
|
Red-pepper powder, Capsaicinoids content, NIRS, one location, PLSR
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|