DIRECT DETERMINATION OF THE STARCH CONTENT IN GRAVY BY NEAR-INFRARED SPECTROSCOPY

摘要

For the first time, a near-infrared transmission spectroscopic method has been developed to directly determine the starch content in a liquid gravy model system at low starch concentration (less than 5%). The best wavelengths for the model are 605, 623, 919, 1017, and 1031 nm. The regression equation is C = - 3.62 - 10.47(a1) - 14.39(a2) - 29.24(a3) + 25.26(a4) + 50.15(a5). Using this method to directly determine starch content without any special treatment, we can easily and rapidly estimate the viscosity of liquid gravy and gravy-containing food products to carry out quality control. The time for analysis of one sample is less then 2 min. It is a rapid and nondestructive method and can be applied to on-line analysis at food-processing sites.