Infrared spectroscopy and outer product analysis for quantification of fat, nitrogen, and moisture of cocoa powder

From coffee blend formulation until beverage production: changes within fatty acids profile

“…2). Furthermore, the amounts of fat in roasted and golden coffees fell within previous reported values (Sivetz and Desrosier, 1979;Folstar, 1985;Speer and Kölling-Speer, 2001), with cocoa further showing contents similar to those previously described (Lipp et al, 2001;Vesela et al, 2007). Total fatty acids followed a similar …”

“…Different letters (a, b) indicate significant differences (p ≤ 0.05) between coffee samples. Lipp et al, 2001;Vesela et al, 2007). In roasted and golden coffees the relative proportions of the major fatty acids showed similar profiles, being C18:2 > C16:0 > C18:1 > C18:0 > C20:0 > C20:2.…”

Development and testing of a hardware platform for measuring instruments based on near-infrared diffuse reflection

“…In these studies, the analysis of the spectral response of each sample is performed over a wide range of the electromagnetic spectrum in order to determine characteristics of interest [20,19,17,14]. However, some researchers have developed new instruments, proposing cheaper alternatives, different acquisition methods or equipments for special conditions applications [21,15,1,23,11,4,13,10].…”

Evaluation of the moisture content of tapioca starch using near-infrared spectroscopy

“…Vesela et al 4 reported a calibration model developed from the NIR absorbance spectra (1100-2500 nm) of cocoa powder samples, which was used for the determination of the moisture content. The results showed that the relative root mean square error of cross-validation (RMSECV) was 5.2% and the determination correlation (R 2 ) was 0.94.…”