Homogeneity and stability assessment of a candidate to pumpkin seed flour reference material by means of computer vision based chemometrics assisted approach.

Food Chem

Universidade Federal da Bahia, Instituto de Química, Grupo de Pesquisa em Química e Quimiometria, Campus Ondina, 40170-270 Salvador, Bahia, Brazil. Electronic address:

Published: January 2022

This study proposes a preliminary assessment of the homogeneity and stability through digital image acquisition of a candidate for mechanically processed pumpkin seed meal reference material, exploring the concepts of homogeneity curve and the analysis of texture characteristics by Continuous-Level Moving Block through Robust Principal Component Analysis. This innovative methodology allowed us to examine the percentage of homogeneity in a set of samples, revealing an average of 41% with only one outlier in relation to the entire sample, indicating low homogeneity. In the stability study carried out after storing samples for 12 months at different temperatures, 83% of the samples were considered regular and 17% were outlier, which means that most of them were considered stable. Therefore, this methodology is useful for screening samples for homogeneity, by textural analysis, and detected non-homogeneity can be corrected in advance for quantification by standard protocols.

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http://dx.doi.org/10.1016/j.foodchem.2021.130842DOI Listing

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