Quality Evaluation of Shelled and Unshelled Macadamia Nuts by Means of Near-Infrared Spectroscopy (NIR)
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Data
2016-07-01
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Wiley-Blackwell
Resumo
The quality of shelled and unshelled macadamia nuts was assessed by means of Fourier transformed near-infrared (FT-NIR) spectroscopy. Shelled macadamia nuts were sorted as sound nuts; nuts infected by Ecdytolopha aurantiana and Leucopteara coffeella; and cracked nuts caused by germination. Unshelled nuts were sorted as intact nuts (<10% half nuts, 2014); half nuts (March, 2013; November, 2013); and crushed nuts (2014). Peroxide value (PV) and acidity index (AI) were determined according to AOAC. PCA-LDA shelled macadamia nuts classification resulted in 93.2% accurate classification. PLS PV prediction model resulted in a square error of prediction (SEP) of 3.45 meq/kg, and a prediction coefficient determination value (R-p(2)) of 0.72. The AI PLS prediction model was better (SEP = 0.14%, R-p(2) = 0.80). Although adequate classification was possible (93.2%), shelled nuts must not contain live insects, therefore the classification accuracy was not satisfactory. FT-NIR spectroscopy can be successfully used to predict PV and AI in unshelled macadamia nuts, though. Practical Applications Near-infrared spectroscopy (FT-NIR) was used to evaluate the quality of macadamia nuts, specially to access one of the major shelled macadamia nut defects (insect damage) and the onset of lipid oxidation in unshelled macadamia nuts. Although adequate classification was possible (93.2%), shelled nuts must not contain live insects, therefore the classification accuracy was not satisfactory. FT-NIR spectroscopy can be successfully used to predict peroxide value (PV) and acidity index (AI) in unshelled macadamia nuts and can be used by the food industry in quality control processes.
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acidity index, Ecdytolopha aurantiana, LDA, Leucopteara coffeella, Macadamia integrifolia Maiden & Betche, PCA, peroxide value, PLS, PLS-DA
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Journal Of Food Science. Hoboken: Wiley, v. 81, n. 7, p. C1613-C1621, 2016.