The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers

Table 6

Parameters describing the calibrated models obtained with PLS.

Parameter	Spectral range	RMSEC	RMSEP	RMSECV	calibration	prediction	PRESS	Factors number	Mean	Range
Proteins (model I)	I2, I6, I7, I8	0.22	0.32	0.29	0.97	0.93	2.14	10	9.69	6.28–13.39
Crude fat (model II)	I1, I6, I9, I11	0.11	0.13	0.18	0.96	0.94	0.69	3	2.21	1.5–3.5
Ash (model III)	I1, I4, I5, I6	0.38	0.55	0.19	0.95	0.94	1.27	2	1.49	0.49–5.58
Moisture (model IV)	I1, I9	0.11	0.15	0.19	0.94	0.89	0.76	5	12.37	11.1–13.7
Caloricity	I1, I2, I3, I6, I7, I8, I9, I10	81.5	43.8	1.06	0.85	0.92	26.89	3	15987.26	15477.83–16778.33
Falling number	I2, I3, I5, I7, I8	10.8	18.2	0.84	0.95	0.96	21.23	4	224.54	107–316
Palmitic acid	I2, I5, I6, I9, I11	1.31	1.88	1.49	0.71	0.51	105.27	3	19.12	15.99–23.59
Stearic acid	I2, I5, I6, I9, I11	0.16	0.19	0.21	0.25	0.17	1.99	2	0.76	0.36–1.04
Arachidic acid	I2, I5, I6, I9, I11	0.05	0.06	0.06	0.76	0.75	0.13	1	0.73	0.45–1.35
Oleic acid	I2, I5, I6, I9, I11	1.66	2.04	2.54	0.66	0.54	304.32	3	16.65	13.35–21.50
Linoleic acid	I2, I5, I6, I9, I11	1.18	1.14	1.84	0.76	0.42	159.78	6	57.76	54.58–61.36
Linolenic acid	I5, I7, I9, I12	1.32	1.76	1.43	0.006	0.10	95.84	1	4.96	3.17–8.10