Karl Fischer Water Titration—Principal Component Analysis Approach on Bread Products

Abstract

(1) Background: The water content and the way of bonding in the food matrices, including bread, can be easily and simply evaluated by Karl Fischer titration (KFT). The goal was to identify the main KFT parameters that influence the similarity/dissimilarity of commercial bread products, using multivariate statistical analysis. (2) Methods: Various commercial bread samples were analyzed by volumetric KFT and the water content, parameters from titration process and KFT kinetics were used as input for principal component analysis (PCA). (3) Results: The KFT water content was in the range of 35.1–44.2% for core samples and 19.4–22.9% for shell samples. The storage and transportation conditions consistently influence the water content of bread. The type of water molecules can be evaluated by means of KFT water reaction rates. The mean water reaction rates up to 2 min are consistently higher for bread core samples, which indicates a high fraction of “surface” water. PCA reveals the similarity of core samples and various bread types, as well as dissimilarity between bread parts, mainly based on KFT kinetic parameters. (4) Conclusions: KFT kinetics can be a useful tool for a rapid and simple differentiations between various types of bread products.

Comparative evaluation of tannin from banana bunch and stem syrup for leather processing

“…The water content of the banana bunch extract and syrup was determined by using Volumetric Karl Fischer Titration (Metrohm Karl Fischer Titrator, Switzerland) [ 24 ]. The water content was deducted from the weight of the extracted banana bunch to measure the percentage yield of extraction.…”

FTIR–PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin

“…Chemometric tools are powerful techniques for classifying and evaluating the quality of food products. Among them, principal component analysis (PCA) allows for the identification of properties that are involved in the classification of the samples, as well as for the identification of their similarities/dissimilarities, and adulterations or degradations [ 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 ]. There are applications of PCA and other multivariate statistical techniques to the classification and evaluation of the quality and adulteration of vegetable and animal products [ 58 , 59 , 61 , 62 , 64 , 65 , 67 , 68 , 69 , 70 , 71 , 72 ].…”

Water Determination in Aromatic Sulfonyl Chlorides Using the Karl Fischer Titration Method: Scope and Limitations

“…Many examples illustrat the use of Karl Fischer titration to determine water content in chemicals, [7] pharmaceuticals, [8–13] oils, [14–16] food, [17–20] and other products [21,22] have been reported to date. Nevertheless, the method was demonstrated to have limited applicability in some cases.…”