The effectiveness and utility of near-infrared spectrophotometry for a rapid determination of nutrients in foods
奈良, 一寛 ,
桑野, 恵理子 ,
中條, 祥子 ,
佐藤, 幸子白尾, 美佳
実践女子大学生活科学部紀要 = Bulletin of Jissen Women's University Faculty of Human Life Sciences
56 , 2017-03-10 , 実践女子大学
We examined the effectiveness of near-infrared spectrophotometry for the nutrient analysis of foods. The energy contents of 18 commercial confectionery products measured by near-infrared spectrophotometry were highly correlated with the values printed on the labels (r=0.9712), suggesting that this method can be used to rapidly determine the energy content of confectionery items. Regarding the nutrient contents of these samples, a high correlation between the measured values and those printed on the labels was observed for fat and carbohydrate, but a large discrepancy was found for protein. The energy andnutrient contents of “kasutera-imo” samples prepared using three differentheating methods were determined by near-infrared spectrophotometry, and the values were compared with those obtained using the standard chemical analysis methods. The results showed that the near-infrared spectrophotometric values were within the specified tolerance ranges. These findings suggest that the energy content of confectionery products can be rapidly determined using near-infrared spectrophotometry.