Whey protein supplement adulteration with rice flour quantification: A simple method using ATR-FT-MIR and iPLS

Soraia C. G. N.  Braga; Filipe L.  Braga; Ayssa de F.  Boschetti; Lara F. F.  Gerardth; Matheus A. C  da Rocha; Larissa  Cecatto

doi:10.17268/sci.agropecu.2021.041

Authors

Soraia C. G. N. Braga Federal Institute of Espírito Santo, Campus Viana, Rodovia BR-262, Universal, CEP 29134-400 - Viana, ES. https://orcid.org/0000-0001-9492-6629
Filipe L. Braga Federal Institute of Espírito Santo, Campus Cariacica (IFES). https://orcid.org/0000-0002-8571-9975
Ayssa de F. Boschetti Federal Institute of Espírito Santo, Campus Viana, Rodovia BR-262, Universal, CEP 29134-400 - Viana, ES. https://orcid.org/0000-0003-1891-9472
Lara F. F. Gerardth Federal Institute of Espírito Santo, Campus Viana, Rodovia BR-262, Universal, CEP 29134-400 - Viana, ES. https://orcid.org/0000-0002-7977-1136
Matheus A. C da Rocha Federal Institute of Espírito Santo, Campus Viana, Rodovia BR-262, Universal, CEP 29134-400 - Viana, ES. https://orcid.org/0000-0002-6433-5200
Larissa Cecatto https://orcid.org/0000-0001-9442-7969

DOI:

https://doi.org/10.17268/sci.agropecu.2021.041

Keywords:

Fourier-transform mid infrared spectroscopy, interval partial least squared regression, whey protein supplement, adulteration, rice flour

Abstract

In this work, a method using ATR-FT-MIR and iPLS was developed to quantify whey protein supplement adulteration with rice flour. The original vanilla flavor commercial whey protein samples were adulterated with commercial rice flour with concentrations between 11.49% to 29.14% (w/w). After the adulteration, the ATR-FT-MIR spectra were obtained with no additional preparation procedure. The iPLS model analysis was performed using RStudio software with the mdatools package. The RMSEC was 1.26, the R²= 0.954 and the cross-validation error (RMSECV) was 3.31. The prediction error (RMSEP) for the validation set was equal 3.48 and the validation R² was 0.610. These parameters, associated with the fact that the method does not require sample preparation, demonstrate the procedure viability as a tool to quantify adulterations of whey protein with rice flour.

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