Quality Evaluation of Shelled and Unshelled Macadamia Nuts by Means of Near-Infrared Spectroscopy (NIR)

Quality Evaluation of Shelled and Unshelled Macadamia Nuts by Means of Near-Infrared Spectroscopy (NIR)

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...

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Bibliographic Details
Published in:Journal of food science Vol. 81; no. 7; pp. C1613 - C1621
Main Authors: Canneddu, Giovanna, Júnior, Luis Carlos Cunha, de Almeida Teixeira, Gustavo Henrique
Format: Journal Article
Language:English
Published: United States Blackwell Publishing Ltd 01-07-2016
Wiley Subscription Services, Inc
Subjects:
acidity index
Acids - analysis
Animals
Artificial intelligence
Classification
Ecdytolopha aurantiana
Food Analysis - methods
Germination
Humans
Infrared imaging systems
Insecta
LDA
Leucopteara coffeella
Lipid Peroxidation
Macadamia
Macadamia integrifolia Maiden & Betche
Macadamia nuts
Mathematical models
Near infrared radiation
Nuts
Nuts - chemistry
Nuts - classification
Nuts - standards
PCA
peroxide value
Peroxides - analysis
PLS
PLS-DA
Quality
Quality assessment
Restaurants
Spectroscopy
Spectroscopy, Near-Infrared - methods
Spectrum analysis
Ecdytolopha aurantiana
Leucopteara coffeella
Macadamia integrifolia Maiden & Betche
peroxide value
PLS
LDA
PLS-DA
acidity index
PCA
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Summary: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 (Rp2) of 0.72. The AI PLS prediction model was better (SEP = 0.14%, Rp2 = 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.
Bibliography:ArticleID:JFDS13343
istex:49C0FE8C4F3C7ABAE79AF383F72ADC25C730E7F0
FAPESP - No. 2008/51408-1
ark:/67375/WNG-3SBQVQ4H-F
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.13343