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Journal of Spectroscopy
Volume 2013 (2013), Article ID 973623, 7 pages
Research Article

Fat and Moisture Content in Chinese Fried Bread Sticks: Assessment and Rapid Near-Infrared Spectroscopic Method Development

1College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
2School of Food Science, Washington State University, Pullman, WA 99164, USA

Received 14 March 2013; Accepted 20 May 2013

Academic Editor: Christoph Krafft

Copyright © 2013 Zhuqing Xiao et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Fried bread sticks (FBS) are one of the most widely consumed deep fried food products in China. Understanding the fat and moisture content in FBS will help consumers make healthy food choices as well as assist food processors to provide FBS with desirable quality. Rapid Fourier transform near-infrared methods (FT-NIR) were developed for determining fat and moisture content in FBS collected from 123 different vendors in Shanghai, China. FBS samples with minimum sample preparation (either finely or coarsely ground) were used for NIR analyses. Spectra of FBS were treated with different mathematic pretreatments before being used to build models between the spectral information and fat (7.71%–30.89%) or moisture (17.39%–32.65%) content in FBS. Finely ground samples may lead to slightly more robust PLS models, but the particle sizes of ground FBS samples did not seriously affect the predictability of the models with appropriate mathematical treatments. The fat and moisture content in FBS predicted by FT-NIR methods had very good correlation with their values determined via traditional methods (fat, ; moisture, ), which clearly indicated that FT-NIR methods could be used as an effective tool for rapid determination of fat and moisture content in FBS.