Project code: Grant agreement No. 824769
Keywords: Yoghurt Protein Proof of concept Partial least squares regression (plsr) Near-infrared (nir) In-line Fat
Record's date: 2024-11-16
Papper version: info:eu-repo/semantics/publishedVersion
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Journal Of Food Composition And Analysis. 128 106015-
APA: Castro-Reigía, D.; Ezenarro, J.; Azkune, M.; Ayesta, I.; Ostra, M.; Amigo, J.M.; García, I.; Ortiz, M.C. (2024). Yoghurt standardization using real-time NIR prediction of milk fat and protein content. Journal Of Food Composition And Analysis, 128(), 106015-. DOI: 10.1016/j.jfca.2024.106015
Publication Type: Journal Publications
Project code 3: 2021PMF-BS-12
Author, as appears in the article.: Castro-Reigía, D.; Ezenarro, J.; Azkune, M.; Ayesta, I.; Ostra, M.; Amigo, J.M.; García, I.; Ortiz, M.C.
Department: Química Analítica i Química Orgànica
URV's Author/s: EZENARRO GARATE, JOKIN
Abstract: A system based on near-infrared (NIR) spectroscopy has been developed for the in-line control of the composition of the milk used as raw material for yoghurt production to control the content of protein and fat in the final product, and, therefore, to reduce variability in the production process. Firstly, after selecting the appropriate method for preprocessing NIR data, Partial Least Squares Regression models were built to predict fat and protein content in milk, obtaining good performances. The variance explained of y-block in prediction (R2P) was 0.99 and 0.80, while the Root Mean Square Error of Prediction (RMSEP), was 0.26 and 0.16 for fat and protein, respectively. With those models, it was possible to determine the fat and protein contents in milk in real time, and therefore, the quantity of milk powder and cream added in the manufacturing process of yoghurt could be readjusted. The presented strategy allows the improvement of the homogeneity of the final product, reducing the variability of the nutritional values in more than 70% with respect to the traditional recipe, and also meet the target values according to yoghurt producers for fat and protein content, that is, 10% of fat and 5% of protein.
Program founding action 2: Action of the European Union-NextGenerationEU
Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Geociências Food science & technology Food science Farmacia Engenharias iii Engenharias ii Engenharias i Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: jokin.ezenarro@urv.cat jokin.ezenarro@urv.cat
Author identifier: 0000-0001-9234-7877 0000-0001-9234-7877
Founding program action 3: Universitat Rovira i Virgili - Banco Santander
Founding program 2: INVESTIGO programe
Link to the original source: https://www.sciencedirect.com/science/article/pii/S0889157524000498
Founding program 3: Contratos de personal investigador predoctoral en formación
Article's DOI: 10.1016/j.jfca.2024.106015
Entity: Universitat Rovira i Virgili
Journal publication year: 2024
Funding program action: Action of the European Union’s Horizon 2020 research and innovation programme