Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/354725
Type: Artigo
Title: Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts
Author: Cruz, A.G.
Cadena, R.S.
Alvaro, M.B.V.B.
Sant'Ana, A.S.
Oliveira, C.A.F.
Faria, J.A.F.
Bolini, H.M.A.
Ferreira, M.M.C.
Abstract: This study proposes a new approach to discriminate low and full-fat yogurts using instrumental analysis and chemometric techniques. One hundred twenty six strawberry flavored yogurts were subjected to instrumental analysis of pH, color and firmness. Exploratory methods, such as Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), and supervised classification methods, such as K-nearest neighbors (KNN), soft independent modeling of class analogy (SIMCA), and Partial Least Square Discriminant Analysis (PLSDA) were used for assessing the data. The results showed that low- and full-fat yogurts presented different with regard to all the variables analyzed. It was not possible to obtain total separation between the samples using PCA and HCA. KMN and PLSDA presented excellent performance toward the full-fat category, with 100% correct prediction which suggests only low-fat yogurts to be subjected to the traditional fat content determination methods. This approach can be incentivized by the health agencies aimed to optimize materials and financial resources
Subject: Controle de qualidade
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.lwt.2012.05.023
Address: https://www.sciencedirect.com/science/article/abs/pii/S002364381200240X
Date Issue: 2013
Appears in Collections:FEA - Artigos e Outros Documentos

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