Publication: Determination of quality traits and possible adulteration of molasses using FT-IR spectroscopy: A study from Turkish market
dc.contributor.author | Aykas, Didem Peren | |
dc.contributor.author | Sinir, Gülşah Özcan | |
dc.contributor.author | Borba, Karla Rodrigues | |
dc.contributor.buuauthor | ÖZCAN SİNİR, GÜLŞAH | |
dc.contributor.department | Ziraat Fakültesi | |
dc.contributor.department | Gıda Mühendisliği Bölümü | |
dc.contributor.orcid | 0000-0003-3954-0058 | |
dc.contributor.researcherid | AAF-3324-2020 | |
dc.date.accessioned | 2024-10-14T10:07:49Z | |
dc.date.available | 2024-10-14T10:07:49Z | |
dc.date.issued | 2023-07-03 | |
dc.description.abstract | We 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 (R-Val(2) = 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. | |
dc.identifier.doi | 10.1016/j.foodchem.2023.136727 | |
dc.identifier.eissn | 1873-7072 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://doi.org/10.1016/j.foodchem.2023.136727 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0308814623013456 | |
dc.identifier.uri | https://hdl.handle.net/11452/46353 | |
dc.identifier.volume | 427 | |
dc.identifier.wos | 001029544900001 | |
dc.indexed.wos | WOS.SCI | |
dc.language.iso | en | |
dc.publisher | Elsevier | |
dc.relation.journal | Food Chemistry | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi | |
dc.rights | info:eu-repo/semantics/closedAccess | |
dc.subject | Transform-infrared-spectroscopy | |
dc.subject | Sugar | |
dc.subject | Syrups | |
dc.subject | Mir | |
dc.subject | Regression | |
dc.subject | Honeys | |
dc.subject | Molasses | |
dc.subject | Pekmez | |
dc.subject | Ft-ir spectroscopy | |
dc.subject | Quality traits | |
dc.subject | Authentication | |
dc.subject | Science & technology | |
dc.subject | Physical sciences | |
dc.subject | Life sciences & biomedicine | |
dc.subject | Chemistry, applied | |
dc.subject | Food science & technology | |
dc.subject | Nutrition & dietetics | |
dc.subject | Chemistry | |
dc.title | Determination of quality traits and possible adulteration of molasses using FT-IR spectroscopy: A study from Turkish market | |
dc.type | Article | |
dspace.entity.type | Publication | |
local.contributor.department | Ziraat Fakültesi/Gıda Mühendisliği Bölümü | |
relation.isAuthorOfPublication | c2ab1f06-a541-4282-aa21-8b948545bbfd | |
relation.isAuthorOfPublication.latestForDiscovery | c2ab1f06-a541-4282-aa21-8b948545bbfd |