88C-31 |
Discrimination and classification of beet and cane sugars and their inverts in maple syrup |
M. M. PARADKAR1, S. Sakhamuri1, J. M. K. Irudayaraj1, and K. Seetharaman2. (1) Dept. of Agricultural & Biological Engineering, Pennsylvania State Univ., 220 Agricultural Engineering Bldg., University Park, PA 16802, (2) Dept. of Food Science, Pennsylvania State Univ., 0107-A Borland Lab., University Park, PA 16802 Food adulteration is a profit making business for some unscrupulous manufacturers. Maple syrup is a soft target of adulterators due to its simplicity in chemical composition. Adulterations of maple syrup is still an issue of great concern. Most of the present methods to detect adulteration of maple syrup are time consuming and costly. The use of Infrared spectroscopy such as Fourier transformed infrared (FTIR) spectroscopy and Near infrared (NIR) spectroscopy as an tool to detect adulterants such as cane and beet invert syrups as well as cane and beet sugar solutions in maple syrup was investigated. FTIR spectrum of adulterated samples is characterized and regions of 800 – 1200 (carbohydrates), 1200 – 1800 and 2800 -3200 cm -1 (carboxylic acids and amino acids) were used for detection. The NIR region between 1100-1660nm in the spectrum is used for analysis. Linear discriminant analysis (LDA) and canonical variate analysis (CVA) were used for discriminant analysis while partial least square (PLS) and principal component regression (PCR) analysis were used for quantitative analysis. In FTIR, the organic acid and amino acid regions were used in analysis. Classification and quantification of adulterants in maple syrup show that NIR and FTIR can be used in detecting adulterants such as pure beet and cane sugar solutions but FTIR (R2>0.98) was superior to NIR (R2>0.93) in detecting invert syrups. These FTIR and NIR methods are found to be rapid, simple, economical, reproducible and accurate in detecting and classifying different adulterants of maple syrup.
Session 88C, Food Engineering: Physical and Chemical Properties
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