Prediction of Water Activity in Mamón (Filipino sponge) Cakes by near Infrared Hyperspectral Imaging

Abstract:

Water activity in foods can result in detrimental microbial activity during storage. The usual methods of water activity measurement involve destruction of the sample. Near infrared (NIR) hyperspectral imaging has previously been successfully used as a non-destructive method to determine various physical and chemical characteristics of a variety of foods. Therefore, this method was tested to determine whether it could be used to measure water activity of mamón cakes, a popular sponge cake developed in the Philippines. Individual samples (n = 178) were divided into a calibration set (n=119) and a prediction set (n=59). These samples were tested using NIR hyperspectral imaging (935-1720 nm) with a smoothing spectral pretreatment selected for developing the calibration model. Partial least squares regression was used to establish the model in order to predict the water activity. The results showed the accuracy of the calibration model in prediction that gave a correlation coefficient of 0.767 and the root mean square error of prediction of 0.0130. It was therefore concluded that NIR hyperspectral imaging has a potential for use and application for measuring the water activity of mamón cakes.

• Periodical: Key Engineering Materials (Volume 862)
• Pages: 7-11
• DOI: https://doi.org/10.4028/www.scientific.net/KEM.862.7
• Online since: September 2020
• Authors: Manunchaya Sricharoonratana, Sontisuk Teerachaichayut*
• Keywords: Calibration, Mamón, Non-Destructive, Prediction, Spectra, Water Activity

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