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

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dc.contributor.authorNtsame Affane A.L.
dc.contributor.authorFox G.P.
dc.contributor.authorSigge G.O.
dc.contributor.authorManley M.
dc.contributor.authorBritz T.J.
dc.date.accessioned2011-10-13T16:59:25Z
dc.date.available2011-10-13T16:59:25Z
dc.date.issued2011
dc.description.abstractAcidity 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. © 2011 Elsevier Ltd.
dc.description.versionArticle
dc.identifier.citationInternational Dairy Journal
dc.identifier.citation21
dc.identifier.citation11
dc.identifier.citationhttp://www.scopus.com/inward/record.url?eid=2-s2.0-80051579649&partnerID=40&md5=c875028d501a892eba9a34c1fc6c2aa4
dc.identifier.issn9586946
dc.identifier.other10.1016/j.idairyj.2011.04.016
dc.identifier.urihttp://hdl.handle.net/10019.1/17104
dc.titleSimultaneous prediction of acidity parameters (pH and titratable acidity) in Kefir using near infrared reflectance spectroscopy
dc.typeArticle
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