Details

Autor(en) / Beteiligte

• Bala, Manju
• Sethi, Swati
• Sharma, Sanjula
• Mridula, D
• Kaur, Gurpreet

Titel

Non‐destructive determination of grass pea and pea flour adulteration in chickpea flour using near‐infrared reflectance spectroscopy and chemometrics

Ist Teil von

• Journal of the science of food and agriculture, 2023-02, Vol.103 (3), p.1294-1302

Ort / Verlag

Chichester, UK: John Wiley & Sons, Ltd

Erscheinungsjahr

2023

Link zum Volltext

Quelle

Wiley Online Library Journals Frontfile Complete

Beschreibungen/Notizen

• Background In order to obtain more economic gains, some food products are adulterated with low‐cost substances, if they are toxic, they may pose public health risks. This has called forth the development of quick and non‐destructive methods for detection of adulterants in food. Near‐infrared reflectance spectroscopy (NIRS) has become a promising tool to detect adulteration in various commodities. We have developed rapid NIRS based analytical methods for quantification of two cheap adulterants (grass pea and pea flour) in a popular Indian food material, chickpea flour. Results The NIRS spectra of pure chickpea, pure grass pea, pure pea flour and adulterated samples of chickpea flour with grass pea and pea flour (1–90%) (w/w) were acquired and preprocessed. Calibration models were built based on modified partial least squares regression (MPLSR), partial least squares (PLS), principal component regression (PCR) methods. Based on lowest values of standard error of calibration (SEC) and standard error of cross‐validation (SECV), MPLSR‐NIRS models were selected. These models exhibited coefficient of determination (R2) of 0.999, 0.999, SEC of 0.905, 0.827 and SECV of 1.473, 1.491 for grass pea and pea, respectively. External validation revealed R2 and standard error of prediction (SEP) of 0.999 and 1.184, 0.997 and 1.893 for grass pea and pea flour, respectively. Conclusion The statistics confirmed that our MPLSR‐NIRS based methods are quite robust and applicable to detect grass pea and pea flour adulterants in chickpea flour samples and have potential for use in detecting food fraud. © 2022 Society of Chemical Industry.