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Cereal Chem 60:217 - 219.  |  VIEW ARTICLE
The Determination of Fiber in Processed Cereal Foods by Near-Infrared Reflectance Spectroscopy.

D. Baker. Copyright 1983 by the American Association of Cereal Chemists, Inc. 

The use of near-infrared reflectance spectroscopy for determining fiber in foods was evaluated by predicting the neutral detergent fiber of ready-to-eat breakfast cereals. Forty cereal samples were used to calibrate a commercially available scanning instrument and to develop the prediction equation. The correlation was 0.977, and the standard error of prediction was 1.5% fiber. The prediction equation was used to predict the fiber in 50 cereal samples. The correlation was 0.955, and the standard error was 1.8% fiber. Crystalline sugar was an interference in some samples. However, the near-infrared reflectance technique shows promise as a rapid method for determining the fiber content of processed cereal foods.

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