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International Journal of Food Properties Volume 10, 2007 - Issue 1
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Original Articles

Fast Measurement of Sugar Content of Yogurt Using Vis/NIR-Spectroscopy

Yong He College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaCorrespondence[email protected]
,
Di Wu College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
,
Shuijuan Feng College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
&
Xiaoli Li College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
Pages 1-7 | Received 23 Oct 2005, Accepted 15 Jan 2005, Published online: 31 Jan 2007

Figures & data

Figure 1 Reflectance spectra of one hundred and sixty yogurt samples.

Figure 1 Reflectance spectra of one hundred and sixty yogurt samples.

Table 1 The sugar content distribution of 160 yogurt samples

Figure 2 PLS modeling of sugar content of 125 yogurt samples.

Figure 2 PLS modeling of sugar content of 125 yogurt samples.
Figure 2 PLS modeling of sugar content of 125 yogurt samples.

Figure 3 The relationship between predicted and measured values of 35 yogurt samples.

Figure 3 The relationship between predicted and measured values of 35 yogurt samples.

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