澳洲坚果
过氧化值
数学
决定系数
化学
食品科学
园艺
统计
生物
作者
Giovanna Canneddu,Luís Carlos Cunha,Gustavo Henrique de Almeida Teixeira
标识
DOI:10.1111/1750-3841.13343
摘要
Abstract The quality of shelled and unshelled macadamia nuts was assessed by means of Fourier transformed near‐infrared (FT‐NIR) spectroscopy. Shelled macadamia nuts were sorted as sound nuts; nuts infected by Ecdytolopha aurantiana and Leucopteara coffeella ; and cracked nuts caused by germination. Unshelled nuts were sorted as intact nuts (<10% half nuts, 2014); half nuts (March, 2013; November, 2013); and crushed nuts (2014). Peroxide value (PV) and acidity index (AI) were determined according to AOAC. PCA‐LDA shelled macadamia nuts classification resulted in 93.2% accurate classification. PLS PV prediction model resulted in a square error of prediction (SEP) of 3.45 meq/kg, and a prediction coefficient determination value ( R p 2 ) of 0.72. The AI PLS prediction model was better (SEP = 0.14%, R p 2 = 0.80). Although adequate classification was possible (93.2%), shelled nuts must not contain live insects, therefore the classification accuracy was not satisfactory. FT‐NIR spectroscopy can be successfully used to predict PV and AI in unshelled macadamia nuts, though.
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