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NIR spectra in relation to viscoelastic properties of mixtures of Na-?-Carrageenan, locust bean gum and casein
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
1998 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 12, no 2, p. 189-193Article in journal (Refereed)
Abstract [en]

Near-infrared spectral data were correlated with the viscoelastic property storage modulus, G?, for mixtures of five biopolymers using multivariate analysis. Gels containing Na-?-carrageenan (0.5-1.0%) mixed with locust bean gums with two different mannose to galactose ratios, ?-casein and/or ?-casein (0-0.5%, polymer concentration) in 0.25 M NaCl were studied. Forty-two experiments based on a multivariate, central composite circumscribed design (CCC) were performed. Partial least square (PLS) regression was used to find a model relation between NIR transmittance spectra, recorded at 15°C in the wavelength interval 400-2500 nm, and the G? for the biopolymer gels at 15°C. Depending on sample composition, the G? varies between 0 and 3500Pa. Cross-validation using a designed data set led to a model based on 11 principal components with a correlation coefficient of 0.85 and a root mean square error of prediction of 540 Pa. © 1998 Published by Elsevier Science Ltd. All rights reserved.

Place, publisher, year, edition, pages
1998. Vol. 12, no 2, p. 189-193
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8609OAI: oai:DiVA.org:ri-8609DiVA, id: diva2:966482
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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CiteExportLink to record
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