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Abstract
A fast measurement of sugar content of yogurt using Vis/NIR-spectroscopy techniques was established. 160 samples were measured by Vis/NIR-spectroscopy. A sugar content meter measured the sugar content on positions scanned by spectrum. The model between sugar content and spectral measurement was established based on partial least squares (PLS). The correlation coefficient was 0.894, standard error of calibration (SEC) was 0.356, and standard error of prediction (SEP) was 0.389. The correlation coefficient between predicted and measured values of 25 yogurt samples was 0.934. So the spectroscopy technique is reliable and acceptable in predicting the sugar content of yogurt.
ACKNOWLEDGMENTS
This study was supported by the Teaching and Research Award Program for Outstanding Young Teachers in Higher Education Institutions of MOE, P. R. C., the Specialized Research Fund for the Doctoral Program of Higher Education (Project No: 20040335034), and the Science and Technology Department of Zhejiang Province (Project No. 2005C21094, 2005C12029).
