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P Pathompong, B Els, V Berte, N Bartm and S Wouter, “Non-destructive measurement of firmness and soluble solids content in bell pepper using NIR spectroscopy”, Journal of Food Engineering, 94(3-4). 267-273. Oct.2009.

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Article

Detection of Corn and Whole Wheat Adulteration in White Pepper Powder by Near Infrared Spectroscopy

1School of Science, Beijing Forestry University, Beijing, China


American Journal of Food Science and Technology. 2018, Vol. 6 No. 3, 114-117
DOI: 10.12691/ajfst-6-3-5
Copyright © 2018 Science and Education Publishing

Cite this paper:
Xin-wei Li, Rui Lu, Zhe-xuan Wang, Pei Wang, Li Zhang, Peng-xiao Jia. Detection of Corn and Whole Wheat Adulteration in White Pepper Powder by Near Infrared Spectroscopy. American Journal of Food Science and Technology. 2018; 6(3):114-117. doi: 10.12691/ajfst-6-3-5.

Correspondence to: Xin-wei  Li, School of Science, Beijing Forestry University, Beijing, China. Email: xwli_1989@163.com

Abstract

White pepper is a high-value commodity that is a target for adulteration, leading to loss of quality and encroachment on the rights and interests of consumers. Therefore, it is imperative to develop fast and reliable methods for detecting white pepper powder adulteration. The present paper investigated the feasibility of using near infrared (NIR) spectroscopy for quantifying adulteration (including whole wheat flour and corn flour) in white pepper powder. Partial least squares (PLS) calibration models were developed. Results showed that the standard error of calibration (SEC) and prediction (SEP) were 0.788% and 0.920%, respectively.

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