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

Table 4

Summary of predictability of PLS models for fat and moisture in finely or coarsely ground FBS.

		Cross-validation				Prediction
		LV^a	𝑅^2	SEP^b	RPD	𝑅^2	SEP^b	RPD
Fat	Finely ground	4	0.975	0.74	6.28	0.960	0.96	4.89
	Coarsely ground	5	0.970	0.80	5.78	0.965	0.93	5.04
moisture	Finely ground	6	0.983	0.45	7.74	0.983	0.46	7.64
	Coarsely ground	7	0.978	0.51	6.80	0.977	0.56	6.29

aNumber of latent variables (LV).
^bThe unit was % (w/w).