Evaluation of salt content of curry soup containing coconut milk by near infrared spectroscopy

Abstract

A feasibility study was performed to assess whether near infrared spectroscopy could evaluate the salt content of curry soup containing coconut milk. The soup samples were from the mixing tank, a water content adjusted tank, the ultra-high temperature pipe, and laminated containers of a food processor plant. In addition, fish sauce adjusted samples made from the same recipe but with increasing or decreasing (AE30%, 60%, and 90%) sauce content were prepared. There were 113 samples in total, which were scanned using a Fourier-transform near infrared spectrometer. The prediction models for salt content were established using near infrared spectral data in conjunction with partial least squares regression. Calibration models developed using all of the samples were validated using leave-one-out cross validation and test set validation. The unadjusted sample models were validated using test set validation. The results showed that both validation methods for the calibration models using all of the samples provided similar model performance where the r 2 , root mean square error of calibration/root mean square error of prediction, and residual predictive deviation were 0.956, 0.065%, and 4.77 for cross validation and 0.954, 0.064%, and 4.64 for the test set, respectively. However, the salt unadjusted sample model showed better performance where the r 2 , RMSEP, and RPD were respectively 0.963, 0.043%, and 5.23, indicating that excellent models can be developed to determine the salt content of curry soup containing coconut milk for any applications, including quality assurance.

Potential of Near-Infrared Spectroscopy (NIRS) for Efficient Classification Based on Postharvest Storage Time, Cultivar and Maturity in Coconut Water

“…Near-infrared spectroscopy (NIRS) is a non-destructive and efficient method for measuring various constituents in different commodities. It has been successfully applied to evaluate various aspects of coconut products, including fat content [ 10 ], soluble solids [ 11 ], salt content [ 12 ], and pH value [ 13 ], in curry soup containing coconut milk. Moreover, NIRS has shown promising results in assessing the total soluble sugar content of coconut kernels from different cultivars and maturities [ 14 ].…”

Quantitative near infrared spectroscopic analysis of Tricholoma matsutake based on information extraction using the elastic net

“…Near infrared (NIR) spectroscopy combined with the chemometrics method has been used to establish quantitative models in many fields. 13,[15][16][17] However, it is difficult to build a validated model by using the NIR spectroscopy because of the multicollinearity and high dimensionality of the NIR spectroscopy data. Traditional methods including linear and nonlinear technologies, such as principal comment regression, partial least square (PLS) regression, artificial neural network, and support vector machine, have various limitations in variables selection.…”