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Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging

Caporaso, Nicola; Whitworth, Martin B.; Fisk, Ian D.

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Authors

Nicola Caporaso

Martin B. Whitworth



Abstract

© 2020 This work aimed to explore the possibility of predicting total fat content in whole dried cocoa beans at a single bean level using hyperspectral imaging (HSI). 170 beans randomly selected from 17 batches were individually analysed by HSI and by reference methodology for fat quantification. Both whole (i.e. in-shell) beans and shelled seeds (cotyledons) were analysed. Partial Least Square (PLS) regression models showed good performance for single shelled beans (R2 = 0.84, external prediction error of 2.4%). For both in-shell beans a slightly lower prediction error of 4.0% and R2 = 0.52 was achieved, but fat content estimation is still of interest given its wide range. Beans were manually segregated, demonstrating an increase by up to 6% in the fat content of sub-fractions. HSI was shown to be a valuable technique for rapid, non-contact prediction of fat content in cocoa beans even from scans of unshelled beans, enabling significant practical benefits to the food industry for quality control purposes and for obtaining a more consistent raw material.

Citation

Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2021). Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging. Food Chemistry, 344, Article 128663. https://doi.org/10.1016/j.foodchem.2020.128663

Journal Article Type Article
Acceptance Date Nov 14, 2020
Online Publication Date Nov 19, 2020
Publication Date May 15, 2021
Deposit Date Nov 30, 2020
Publicly Available Date Mar 29, 2024
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 344
Article Number 128663
DOI https://doi.org/10.1016/j.foodchem.2020.128663
Keywords Food Science; Analytical Chemistry; General Medicine
Public URL https://nottingham-repository.worktribe.com/output/5091787
Publisher URL https://www.sciencedirect.com/science/article/pii/S0308814620325255

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