QUANTITATIVE DETERMINATION OF COMPOSITION OF MODELS OF FOOD SYSTEMS BY THE INFRARED ATTENUATED TOTAL REFLECTANCE TECHNIQUE

摘要

SUMMARY–Attenuated total reflectance (ATR), offering a possible rapid infrared spectrophoto‐metric method for quantitative measurements of major nutritional components in foods materials, was employed in this study for evaluating composition of model systems representing solid foods: system #1‐starch and protein; system #2‐starch, protein and fat. Using a band ratio technique, correlations were determined between the ratio of intensities for carbohydrate and protein peaks and their proportion in the systems studied. When the log of the ratio of these two peaks was plotted against the composition, correlation coefficients of .9699 and .9358 for systems #1 and #2 respectively were obtained. Errors assignable to the systems'composition and those inherent to the ATR technique are di