Quantitative analysis of Chinese steamed bread staling using NIR, MIR, and Raman spectral data fusion

被引:36
作者
An, Huanjiong [1 ]
Zhai, Chen [2 ]
Zhang, Fan [1 ]
Ma, Qianyun [1 ]
Sun, Jianfeng [1 ]
Tang, Yiwei [1 ]
Wang, Wenxiu [1 ]
机构
[1] Hebei Agr Univ, Coll Food Sci & Technol, Baoding 071000, Peoples R China
[2] COFCO Corp, Nutr & Hlth Res Inst, Beijing Key Lab Nutr & Hlth & Food Safety, Beijing 102209, Peoples R China
关键词
Chinese steamed bread staling; Data fusion; Raman spectroscopy; Infrared spectroscopy; INFRARED-SPECTROSCOPY; STARCH RETROGRADATION; WHEAT; QUALITY;
D O I
10.1016/j.foodchem.2022.134821
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
For efficient and comprehensive detection of the staling degree of Chinese steamed bread (CSB), staled CSB samples stored for 0-16 days were prepared and analyzed using near-infrared (NIR), mid-infrared (MIR), and Raman spectroscopy combined with data fusion. Among three data fusion schemes, decision-level fusion ach-ieved the best performance when quantifying the CSB staling degree according to the soluble starch amylose fraction, relative crystallinity, and hardness, with determination coefficients and root mean square errors for the validation set in the range of 0.928-0.986 and 0.015-1.290, respectively. The relative percent deviation values of the three indicators increased to 8.362, 4.735, and 3.617, respectively. These results indicate that the combi-nation of NIR, MIR, and Raman spectroscopy as a decision-level fusion scheme can achieve efficient, compre-hensive, and accurate quantification of the staling degree of CSB. This research has important applications for food quality, safety, and shelf-life evaluations.
引用
收藏
页数:9
相关论文
共 46 条
[11]   Determination of Retrogradation Degree in Starch by Mid-infrared and Raman Spectroscopy during Storage [J].
Hu, Xuetao ;
Shi, Jiyong ;
Zhang, Fang ;
Zou, Xiaobo ;
Holmes, Mel ;
Zhang, Wen ;
Huang, Xiaowei ;
Cui, Xueping ;
Xue, Jin .
FOOD ANALYTICAL METHODS, 2017, 10 (11) :3694-3705
[12]   Detection of adulteration in Chinese honey using NIR and ATR-FTIR spectral data fusion [J].
Huang, Furong ;
Song, Han ;
Guo, Liu ;
Guang, Peiwen ;
Yang, Xinhao ;
Li, Liqun ;
Zhao, Hongxia ;
Yang, Maoxun .
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, 2020, 235 (235)
[13]   Improvement of gluten-free steamed bread quality by partial substitution of rice flour with powder of Apios americana tuber [J].
Ito, Seiko ;
Arai, Eiko .
FOOD CHEMISTRY, 2021, 337
[14]   Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy [J].
Lancelot, Eloise ;
Fontaine, Joran ;
Grua-Priol, Joelle ;
Assaf, Ali ;
Thouand, Gerald ;
Le-Bail, Alain .
FOOD CHEMISTRY, 2021, 358
[15]   Quantitative analysis of honey adulteration by spectrum analysis combined with several high-level data fusion strategies [J].
Li, Yang ;
Huang, Yue ;
Xia, Jingjing ;
Xiong, Yanmei ;
Min, Shungeng .
VIBRATIONAL SPECTROSCOPY, 2020, 108
[16]   FT-MIR and NIR spectral data fusion: a synergetic strategy for the geographical traceability of Panax notoginseng [J].
Li, Yun ;
Zhang, Jin-Yu ;
Wang, Yuan-Zhong .
ANALYTICAL AND BIOANALYTICAL CHEMISTRY, 2018, 410 (01) :91-103
[17]   Chinese steamed bread: Packaging conditions and starch retrogradation [J].
Liu, Yu ;
Wang, Xiaolong ;
Li, Xiaoping ;
Ma, Zhen ;
Liu, Liu ;
Hu, Xinzhong .
CEREAL CHEMISTRY, 2019, 96 (01) :95-103
[18]   Effect of grape seed extract on sensory, textural, and anti-staling properties of Chinese steamed bread [J].
Luo, Shui-Zhong ;
Shen, Xiao-Yu ;
Pan, Li-Hua ;
Zheng, Zhi ;
Zhao, Yan-Yan ;
Zhong, Xi-Yang ;
Jiang, Shao-Tong .
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2018, 42 (02)
[19]   Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread [J].
Ma, Mengmei ;
Mu, Taihua ;
Sun, Hongnan ;
Zhou, Liang .
FOOD CHEMISTRY, 2022, 368
[20]   Control chart and data fusion for varietal origin discrimination: Application to olive oil [J].
Malechaux, Astrid ;
Le Dreau, Yveline ;
Artaud, Jacques ;
Dupuy, Nathalie .
TALANTA, 2020, 217