Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9576
Title: IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow
Authors: Aktaş, Ayşe Burcu
Alamprese, Cristina
Fessas, Dimitrios
Özen, Banu
Keywords: Calorimetry
Chemometrics
Consistency
Infrared spectroscopy
Slip melting point
Issue Date: 2019
Publisher: Academic Press
Abstract: The aim of this study was the application of infrared spectroscopy and chemometrics to predict slip melting point (SMP), melting points at different melted fat percentages (MP85, MP90, MP95), and consistency of structured lipids to provide fast and reliable methods for their characterization. Tallow was chemically or enzymatically interesterified with corn, canola, or safflower oils, at different ratios. Fourier-transform mid-infrared (FT-IR) and near-infrared (FT-NIR) spectra of melted and solid samples were collected. Partial-least-square regression models constructed after different spectra pre-treatments and variable selection were satisfactory. The best models were obtained with solid sample FT-NIR spectra: in cross-validation, determination coefficients and root mean square errors were, respectively, 0.85 and 1.7 degrees C for SMP, 0.85 and 2.8 degrees C for MP90, and 0.91 and 14 MPa for consistency. Infrared spectroscopy can be considered a promising tool to determine physical properties of interesterified fats.
URI: https://doi.org/10.1016/j.lwt.2019.04.057
https://hdl.handle.net/11147/9576
ISSN: 0023-6438
1096-1127
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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