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

Table 3

Linear relationship between fat content and absorbance intensity at three major peaks of triglycerides for original and mathematical transformed spectra of both finely and coarsely ground FBS sample.

		Wavelength (nm)
		1211	1727	1762
Original spectra	LE^a	𝑦=0.50𝑥−0.18^b	𝑦=0.49𝑥−0.36	𝑦=0.48𝑥−0.34
(finely ground)	𝑅^2	0.472	0.526	0.447
SNV treated spectra	LE	𝑦=1.56𝑥+1.31	𝑦=0.50𝑥−0.04	𝑦=0.57𝑥−0.08
(finely ground)	𝑅^2	0.842	0.731	0.576
Original spectra	LE	𝑦=0.40𝑥−0.11	𝑦=0.47𝑥−0.34	𝑦=0.45𝑥−0.31
(coarsely ground)	𝑅^2	0.339	0.436	0.357
SNV treated spectra	LE	𝑦=1.52𝑥+1.28	𝑦=0.49𝑥−0.04	𝑦=0.55𝑥−0.07
(coarsely ground)	𝑅^2	0.836	0.701	0.537

aLE was linear equation;
^bx was the absorbance intensity at a specific wavelength, and y was fat content in FBS.