Determination of Total Sugar Content in Soy-Based Drinks Using Infrared Spectroscopy and Chemometrics
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Determination of Total Sugar Content in Soy-Based Drinks Using Infrared Spectroscopy and Chemometrics André Machado Rech 1 & Fábio Henrique Weiler 1 & Marco Flôres Ferrão 1,2 Received: 28 September 2017 / Accepted: 16 January 2018 # Springer Science+Business Media, LLC, part of Springer Nature 2018
Abstract Partial least square (PLS) regression models were developed and compared in order to determine the total sugar content in soybased drinks using an infrared spectroscopy technique known as attenuated total reflectance Fourier transform infrared (ATRFTIR). On a spectrophotometer set for analyzing on the middle infrared region, spectral band of 1900 to 900 cm−1, commercial samples of soy beverage were analyzed, as well as samples with crescent water additions of 5, 10, and 20% v/v. Reference data for total sugars were obtained using the Lane-Eynon method. To construct regression models, algorithms of interval partial least square (iPLS) and synergy of interval partial least square (siPLS) were applied using iToolbox package on Matlab 8.1 environment. Kennard-Stone algorithm was used to the selection of calibration and prediction sets. Two models have been the best obtained: the first was an iPLS with seven latent variables, which selected the spectral band of 1399–900 cm−1 and presented root mean square error of cross-validation (RMSECV) = 0.1678% (w/w). The second best model was siPLS with six latent variables, which selected spectral bands of 1025–1150 and 1151–1476 cm−1 and presented RMSECV = 0.1963% (w/w). The proposed method presents advantages such as a small-required amount of sample for spectrum achievement, no sample destruction, and a high analytical frequency. Keywords Soy . Soy-based beverages . Multivariate analysis . Chemometrics
Introduction The soy (Glycine max (L) Merril) is an essential component on animal feeding and on human nutrition. Soy is a complete food, because it has contents such as proteins (38%), carbohydrates (27%), lipids (19%), moisture (11%), and ashes (5%), which can present vitamins, mineral salts, and fiber (Embrapa 2017). With soy, therefore, it is possible to produce a diversity of products for human alimentation, e.g, cooked soybeans, diet foods, non-greasy flour, soy butter, soy flakes, and soy beverages (Rigo et al. 2015). Moreover, soy is an alternative for biodiesel production (Castanheira et al. 2015).
* André Machado Rech [email protected] 1
Instituto de Química, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves, 9500, Porto Alegre, RS, Brazil
2
Instituto Nacional de Ciência e Tecnologia - Bioanalítca (INCT Bioanalítica), Cidade Universitária Zeferino Vaz s/n, Campinas, SP, Brazil
Soy-based beverages (SBBs) are made from the hydrosoluble soy extract (EHS) or from the isolated soy protein (PI), both different producing methods start with soybeans and end up producing toxic followed by the addition of fruit juice and other additives. Soy extract comes from an aqueous emulsion after soybean hydration, with an adequate technological procedure aiming th
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