Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS)

• DOI: 10.7717/peerj.8619
• Publication Date: 2020-02-12T03:54:10Z
• Authors: Isadora Kaline Ca...; Hévila Oliveira S...; Karina Maria Olbr...; Germano Veras; Flávia Carolina A...
• Keywords: Ingredient; Proximate

Background In Brazil, over the last few years there has been an increase in production and consumption of goat cheeses. addition, was also a demand to create options use whey extracted during Whey can be used as ingredient development many products. Therefore, knowing its composition is matter utmost importance, considering that reference methods food analysis require time, trained labor expensive reagents for execution. Methods Goat samples produced winter summer were submitted proximate (moisture, total solids, ashes, proteins, fat carbohydrates by difference) using near infrared spectroscopy (NIRS). The spectral data preprocessed baseline correction Savitzky–Golay derivative. models built Partial Least Square Regression (PLSR) with raw each dependent variable (proximate parameter). Results average values obtained referenced accordance consulted literature. did not differ significantly ( p > 0.05) between samples. PLSR made available following figures merit: coefficients determination calibration prediction R 2 cal pred, respectively) Root Mean Squared Error Calibration Prediction (RMSEC RMSEP, respectively). best protein determinations NIRS both parameters consistent their methods. Consequently, determine whey.