PREDICTION OF TOTAL DIETARY FIBER BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY IN CEREAL PRODUCTS CONTAINING HIGH SUGAR AND CRYSTALLINE SUGAR

Crystalline sugar has unique spectral characteristics that influence t he near-infrared (NIR) region of the spectrum often used to assess pro duct composition. The current study investigated the potential of expa nding an existing NIR spectroscopic calibration for the prediction of total dietary fiber in cereal products to include products with high s ugar and crystalline sugar content. Using AOAC Procedure 991.43 as the reference method, an NIRSystems monochromator and ISI software for sc anning and data analysis, and a selection algorithm to select represen tative high-sugar samples, a sugar-expanded partial least-squares mode l (n = 100) was developed for prediction of dietary fiber. The standar d error of cross-validation, R-2, standard error of performance (n = 4 5 independent validation samples) and r(2) were 1.88%, 0.98, 1.40%, an d 0.99, respectively. The NIR model for prediction of total dietary fi ber in cereal products was, thus, expanded to include samples with hig h sugar and crystalline sugar content.