Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy

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dc.authoridAyvaz, Huseyin/0000-0001-9705-6921
dc.authoridMORTAS, MUSTAFA/0000-0002-0316-7768
dc.authoridCan, Aygul/0000-0001-7929-3827
dc.authoridDOGAN, Muhammed Ali/0000-0002-5524-7567
dc.contributor.authorTemizkan, Riza
dc.contributor.authorCan, Aygul
dc.contributor.authorDogan, Muhammed Ali
dc.contributor.authorMortas, Mustafa
dc.contributor.authorAyvaz, Huseyin
dc.date.accessioned2025-01-27T20:39:02Z
dc.date.available2025-01-27T20:39:02Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBoth Fourier-transform near-infrared (FT-NIR) and mid-infrared (FT-MIR) spectroscopy with chemometrics were used for the fast detection of milk fat adulteration in yoghurts without sample preparation. Soft independent modelling of class analogy models of both NIR and MIR spectra showed successful detection of milk fat adulteration and identification of the type of adulterant oils. Partial least squares regression models of a representative adulterant yielded high correlation coefficients (above 0.98), low standard error of prediction (lower than 7.12%) and high residual predictive deviation values (above 4.35) for both NIR and MIR spectra. Additionally, regardless of the source of adulterant oils used, separate NIR and MIR PLSR models were developed for quantification of milk fat ratio (%) in yoghurts as an alternative approach to measuring the level of adulterant oil (%); NIR spectroscopy was found to be superior in these models. (C) 2020 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipCanakkale Onsekiz Mart University The Scientific Research Coordination Unit, Turkey [FBA-2018-2684]
dc.description.sponsorshipThis work was supported by Canakkale Onsekiz Mart University The Scientific Research Coordination Unit, Turkey, Project number: FBA-2018-2684.
dc.identifier.doi10.1016/j.idairyj.2020.104795
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85089403092
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2020.104795
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23843
dc.identifier.volume110
dc.identifier.wosWOS:000572410100017
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectInfrared-Spectroscopy
dc.subjectVegetable-Oils
dc.subjectQuantitative-Determination
dc.subjectButter Adulteration
dc.subjectAnimal Fats
dc.subjectFtir
dc.subjectAttributes
dc.subjectPrediction
dc.titleRapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy
dc.typeArticle

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