Near-Infrared Reflectance Model for the Rapid Prediction of Total Fat in Cereal Foods

Abstract

AOAC method 996.01, used in cereal foods to determine total fat as defined by the U.S. Nutrition Labeling and Education Act (NLEA), is laborious and time-consuming and utilizes hazardous chemicals. Near-infrared (NIR) reflectance spectroscopy, a rapid and environmentally benign technique, was investigated as a potential method for the prediction of total fat using AOAC method 996.01 as the reference method. Near-infrared reflectance spectra (1104-2494 nm) of ground cereal products (n = 72) were obtained using a dispersive spectrometer, and total fat was determined according to AOAC method 996.01. Using multivariate analysis, a modified partial least-squares model was developed for total fat prediction. The model had a SECV of 1.12% (range = 0.5-43.2%) and a multiple coefficient of determination of 0.99. The model was tested with independent validation samples (n = 36); all samples were predicted within NLEA accuracy guidelines. The results indicate that NIR reflectance spectroscopy is an accurate means of determining the total fat content of diverse cereal products for nutrition labeling.