Classification and determination of total protein in milk powder using near infrared reflectance spectrometry and the successive projections algorithm for variable selection

• Published in: Vibrational spectroscopy Vol. 57; no. 2; pp. 342 - 345
• Main Authors: Inácio, Maria Raquel Cavalcanti, de Moura, Maria de Fátima Vitória, de Lima, Kássio Michell Gomes
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.11.2011
• Subjects: MLR-SPA; Near infrared spectroscopy; PCR; PLS; SIMCA; Total protein determination; Near infrared spectroscopy; MLR-SPA; SIMCA; PLS; PCR; Total protein determination
• ISSN: 0924-2031; 1873-3697
• DOI: 10.1016/j.vibspec.2011.07.002

This paper proposes a methodology for the classification and determination of total protein in milk powder using near infrared reflectance spectrometry (NIRS) and variable selection. Two brands of milk powder were acquired from three Brazilian cities (Natal-RN, Salvador-BA and Rio de Janeiro-RJ). The protein content of 38 samples was determined by the Kjeldahl method and NIRS analysis. Principal component regression (PCR) and partial least squares (PLS) multivariate calibrations were used to predict the total protein. Soft independent modeling of class analogy (SIMCA) was also used for full-spectrum classification, resulting in almost 100% classification accuracy, regardless of the significance level adopted for the F-test. Using this strategy, it was feasible to classify powder milk rapidly and nondestructively without the need for various analytical determinations. Concerning the multivariate calibration models, the results show that PCR, PLS and MLR-SPA models are good for predicting total protein in powder milk; the respective root mean square errors of prediction (RMSEP) were 0.28 (PCR), 0.25 (PLS), 0.11 wt% (MLR-SPA) with an average sample protein content of 8.1 wt%. The results obtained in this investigation suggest that the proposed methodology is a promising alternative for the determination of total protein in milk powder.