Whey protein supplement adulteration with rice flour quantification: A simple method using ATR-FT-MIR and iPLS

In this work, a method using ATR-FT-MIR and iPLS was developed to quantify whey protein supplement adulteration with rice flour. The original vanilla flavor commercial whey protein samples were adulterated with commercial rice flour with concentrations between 11.49% to 29.14% (w/w). After the adult...

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Auteurs principaux:	Soraia C. G. N. Braga, Filipe L. Braga, Ayssa de F. Boschetti, Lara F. F. Gerardth, Matheus A. C da Rocha, Larissa Cecatto
Format:	article
Langue:	EN ES PT
Publié:	Universidad Nacional de Trujillo 2021
Sujets:	fourier-transform mid infrared spectroscopy interval partial least squared regression whey protein supplement adulteration rice flour Agriculture S Agriculture (General) S1-972
Accès en ligne:	https://doaj.org/article/7e9d7028160348f6aeb93d1c5807aa99
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spelling	oai:doaj.org-article:7e9d7028160348f6aeb93d1c5807aa992021-11-04T13:17:40ZWhey protein supplement adulteration with rice flour quantification: A simple method using ATR-FT-MIR and iPLS10.17268/sci.agropecu.2021.0412077-99172306-6741https://doaj.org/article/7e9d7028160348f6aeb93d1c5807aa992021-06-01T00:00:00Zhttps://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3797https://doaj.org/toc/2077-9917https://doaj.org/toc/2306-6741In this work, a method using ATR-FT-MIR and iPLS was developed to quantify whey protein supplement adulteration with rice flour. The original vanilla flavor commercial whey protein samples were adulterated with commercial rice flour with concentrations between 11.49% to 29.14% (w/w). After the adulteration, the ATR-FT-MIR spectra were obtained with no additional preparation procedure. The iPLS model analysis was performed using RStudio software with the mdatools package. The RMSEC was 1.26, the R2= 0.954 and the cross-validation error (RMSECV) was 3.31. The prediction error (RMSEP) for the validation set was equal 3.48 and the validation R2 was 0.610. These parameters, associated with the fact that the method does not require sample preparation, demonstrate the procedure viability as a tool to quantify adulterations of whey protein with rice flour.Soraia C. G. N. BragaFilipe L. BragaAyssa de F. BoschettiLara F. F. GerardthMatheus A. C da RochaLarissa CecattoUniversidad Nacional de Trujilloarticlefourier-transform mid infrared spectroscopyinterval partial least squared regressionwhey protein supplementadulterationrice flourAgricultureSAgriculture (General)S1-972ENESPTScientia Agropecuaria, Vol 12, Iss 3, Pp 379-383 (2021)
institution	DOAJ
collection	DOAJ
language	EN ES PT
topic	fourier-transform mid infrared spectroscopy interval partial least squared regression whey protein supplement adulteration rice flour Agriculture S Agriculture (General) S1-972
spellingShingle	fourier-transform mid infrared spectroscopy interval partial least squared regression whey protein supplement adulteration rice flour Agriculture S Agriculture (General) S1-972 Soraia C. G. N. Braga Filipe L. Braga Ayssa de F. Boschetti Lara F. F. Gerardth Matheus A. C da Rocha Larissa Cecatto Whey protein supplement adulteration with rice flour quantification: A simple method using ATR-FT-MIR and iPLS
description	In this work, a method using ATR-FT-MIR and iPLS was developed to quantify whey protein supplement adulteration with rice flour. The original vanilla flavor commercial whey protein samples were adulterated with commercial rice flour with concentrations between 11.49% to 29.14% (w/w). After the adulteration, the ATR-FT-MIR spectra were obtained with no additional preparation procedure. The iPLS model analysis was performed using RStudio software with the mdatools package. The RMSEC was 1.26, the R2= 0.954 and the cross-validation error (RMSECV) was 3.31. The prediction error (RMSEP) for the validation set was equal 3.48 and the validation R2 was 0.610. These parameters, associated with the fact that the method does not require sample preparation, demonstrate the procedure viability as a tool to quantify adulterations of whey protein with rice flour.
format	article
author	Soraia C. G. N. Braga Filipe L. Braga Ayssa de F. Boschetti Lara F. F. Gerardth Matheus A. C da Rocha Larissa Cecatto
author_facet	Soraia C. G. N. Braga Filipe L. Braga Ayssa de F. Boschetti Lara F. F. Gerardth Matheus A. C da Rocha Larissa Cecatto
author_sort	Soraia C. G. N. Braga
title	Whey protein supplement adulteration with rice flour quantification: A simple method using ATR-FT-MIR and iPLS
title_short	Whey protein supplement adulteration with rice flour quantification: A simple method using ATR-FT-MIR and iPLS
title_full	Whey protein supplement adulteration with rice flour quantification: A simple method using ATR-FT-MIR and iPLS
title_fullStr	Whey protein supplement adulteration with rice flour quantification: A simple method using ATR-FT-MIR and iPLS
title_full_unstemmed	Whey protein supplement adulteration with rice flour quantification: A simple method using ATR-FT-MIR and iPLS
title_sort	whey protein supplement adulteration with rice flour quantification: a simple method using atr-ft-mir and ipls
publisher	Universidad Nacional de Trujillo
publishDate	2021
url	https://doaj.org/article/7e9d7028160348f6aeb93d1c5807aa99
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Whey protein supplement adulteration with rice flour quantification: A simple method using ATR-FT-MIR and iPLS

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