Agritrop
Home

Near-infrared spectroscopy for the determination of lipid oxidation in cereal food products

Ait Kaddour Abderrahmane, Grand Evane, Barouh Nathalie, Baréa Bruno, Villeneuve Pierre, Cuq Bernard. 2006. Near-infrared spectroscopy for the determination of lipid oxidation in cereal food products. European Journal of Lipid Science and Technology, 108 : pp. 1037-1046.

Journal article ; Article de revue à facteur d'impact
[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
document_535959.pdf

Télécharger (416kB)

Abstract : The present study was aimed at determining the ability of near-infrared (NIR) spectroscopy to in situ describe fat oxidation kinetics in three different cereal-based products: salted crackers (20% saturated palm oil and lauric oil, sprayed on surface); healthy crackers (10% unsaturated rapeseed oil, homogeneously distributed inside the product matrix); and moist pasteurised Asian noodles (1.5% unsaturated rapeseed oil, sprayed on surface). Products were stored under accelerated oxidation conditions at 40°C. Lipid oxidation rates were determined from peroxide value (PV) measurements. We observed no significant changes in PV for the dry crackers (3 meq/kg after 60 days), a slight linear increase in PV for the healthy crackers (40 meq/kg after 60 days), and a rapid increase for the Asian noodles (80 meq/kg after 20 days). The NIR spectra were recorded between 1000 and 2500 nm by using a Fourier Transform NIR spectrometer, using an external probe. Measurements were done directly in situ on the product, on the ground samples, and on the extracted fat phase. The analysis of NIR spectral data by PLS statistical methods demonstrated some correlation trends (R2 = 0.575-0.897; RMSEC = 17-55%) for the products having a significant increase in PV. It was not possible to propose predictive models to calculate the oxidation rate. (Résumé d'auteur)

Mots-clés Agrovoc : Produit céréalier, Pâte alimentaire, Spectroscopie infrarouge, Péroxyde, Oxydation, Lipide, Produit alimentaire

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Ait Kaddour Abderrahmane, CIRAD-AMIS-UMR IATE (FRA)
  • Grand Evane, CIRAD-AMIS-UMR IATE (FRA)
  • Barouh Nathalie, CIRAD-AMIS-UMR IATE (FRA)
  • Baréa Bruno, CIRAD-AMIS-UMR IATE (FRA)
  • Villeneuve Pierre, CIRAD-AMIS-UMR IATE (FRA) ORCID: 0000-0003-1685-1494
  • Cuq Bernard, CIRAD-AMIS-UMR IATE (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/535959/)

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2020-10-21 ]