Determination of quality traits and possible adulteration of molasses using FT-IR spectroscopy: A study from Turkish market

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorAdnan Menderes University-
Autor(es): dc.contributorBursa Uludağ University-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorAykas, Didem Peren-
Autor(es): dc.creatorSinir, Gulsah Ozcan-
Autor(es): dc.creatorBorba, Karla Rodrigues-
Data de aceite: dc.date.accessioned2025-08-21T18:40:37Z-
Data de disponibilização: dc.date.available2025-08-21T18:40:37Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-11-29-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2023.136727-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/309621-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/309621-
Descrição: dc.descriptionWe aimed to develop portable Fourier transform infrared (FT-IR) spectroscopy-based prediction algorithms for the key quality characteristics (soluble solids, water activity, pH, sucrose, glucose, fructose, fructose/glucose, hydroxymethylfurfural) of various types of molasses, establish their legitimacy, and create a model to separate them based on their botanical origin. Samples labeled as carob (n = 27), grape (n = 24), Juniper (n = 13), and mulberry (n = 12) were purchased from different local markets in Turkey. Labeling issues were revealed in five carob and seven grape molasses, and those samples classified as non-authentic by the FT-IR algorithms were corroborated by reference analysis. Partial least squares regression models generated to predict the key quality traits of Turkish molasses demonstrated excellent correlation with reference analysis (R2Val ≥ 0.96) and low standard error of prediction (SEP ≤ 2.88). The FT-IR sensor provided a feasible approach for molasses testing to assess its quality through manufacturing and storage, also provided a powerful tool to -ensure proper product labeling.-
Descrição: dc.descriptionDepartment of Food Engineering Faculty of Engineering Adnan Menderes University-
Descrição: dc.descriptionDepartment of Food Engineering Faculty of Agriculture Bursa Uludağ University-
Descrição: dc.descriptionDepartment of Food and Nutrition São Paulo State University, SP-
Descrição: dc.descriptionDepartment of Food and Nutrition São Paulo State University, SP-
Idioma: dc.languageen-
Relação: dc.relationFood Chemistry-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAuthentication-
Palavras-chave: dc.subjectFT-IR spectroscopy-
Palavras-chave: dc.subjectMolasses-
Palavras-chave: dc.subjectPekmez-
Palavras-chave: dc.subjectQuality traits-
Título: dc.titleDetermination of quality traits and possible adulteration of molasses using FT-IR spectroscopy: A study from Turkish market-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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