Short communication, Note
https://doi.org/10.15567/mljekarstvo.2016.0108
Comparison of butter quality parameters available on the Czech market with the use of FT NIR technology
Lukáš Dvořák
; Department of Food Technology, Mendel Univerzity in Brno, Zemědělská 1, 613 00 Brno-Černá pole, Czech Republic
Táňa Lužová
; Department of Food Technology, Mendel Univerzity in Brno, Zemědělská 1, 613 00 Brno-Černá pole, Czech Republic
Květoslava Šustová
; Department of Food Technology, Mendel Univerzity in Brno, Zemědělská 1, 613 00 Brno-Černá pole, Czech Republic
Abstract
NIR spectroscopy offers very wide opportunities in the food quality control. This method allows measuring of the samples with minimal usage of chemicals. We used the NIR spectroscopy for the quality control of butters available on the Czech market. Creating a methodology to measure the butter, build calibration models for the fat content and dry matter and verify their functionality. We used 26 samples of butters, of which 13 came from the Czech production and 13 came from abroad. Using reference and instrumental methods were determined the contents of fat, dry matter and acid number. Samples were measured using a FT NIR Antaris spectroscope in reflectance mode on the integrating sphere. The results demonstrated that FT NIR could divide the measured samples of butters into two classes according to their origin. Statistical progressing of the results did not confirm conclusive differences in the amount of the measured components between Czech and foreign butters. Functionality of the calibration models for the fat content and dry matter was demonstrated, while the calibration model for the assessment of the acid number was unreliable.
Keywords
fat; dry matter; near infrared spectroscopy
Hrčak ID:
151128
URI
Publication date:
14.1.2016.
Visits: 3.207 *