The Feasibility of Using Near-Infrared Spectroscopy and Chemometrics for Untargeted Detection of Protein Adulteration in Yogurt: Removing Unwanted Variations in Pure Yogurt
Figure 4
Typical orthogonally projected (OP) NIR spectra of yogurt objects adulterated with different levels of edible gelatin, industrial gelatin, and soy protein powder. All the spectra were projected onto the orthogonal complement space of water spectrum.
