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http://dx.doi.org/10.11002/kjfp.2017.24.1.145

Feasibility of near-infrared spectroscopic observation for traditional fermented soybean production  

Jeon, Jae Hwan (School of Applied Biosciences, Kyungpook National University)
Lee, Seon Mi (School of Applied Biosciences, Kyungpook National University)
Cho, Rae Kwang (School of Applied Biosciences, Kyungpook National University)
Publication Information
Food Science and Preservation / v.24, no.1, 2017 , pp. 145-152 More about this Journal
Abstract
In this study, near infrared (NIR) spectroscopy known as a non-destructive analysis technique was applied to investigate peptide cleavage and consequent release of amino acids in soybean lumps as affected by its moisture content and incubation time during fermentation at 25 for 3 weeks. The NIR spectra of the soybean lump semi-dried and soaked in saline water showed that absorption intensity around 1,400 nm originating from hydrogen bonds of water decreased and absorption band shifted to 1,430 nm as moisture content decreased during incubation at 25 for 3 weeks. In addition, absorption around 2,050 nm which was assigned to amino groups increased as incubation time increased. NIR spectra data from 1,000 to 2,250 nm showed higher accuracy in the discriminant analysis between outside and inside parts of fermented soybean lumps than visible spectra result. NIR spectroscopy for the amino acid and moisture contents in traditional fermented soybean lumps showed relatively good accuracy with the multiple correlation coefficient ($R^2$) of 0.91 and 0.81, respectively, and root mean square error of cross validation (RMSECv) of 0.23 and 0.83%, respectively, in partial least square regression (PLSR). These results indicate that NIR spectral observations could be applicable to control the fermentation process for preparation of soybean products.
Keywords
Near infrared spectroscopy; moisture content; amino acid; soybean fermentation; melanoidin;
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Times Cited By KSCI : 8  (Citation Analysis)
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