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Portable NIR spectrometer as quick tool for authentication and prediction of the composition of a Brazilian regional butter Manteiga de Garrafa

Grant number: 20/09653-0
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): November 01, 2020
Effective date (End): October 31, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Douglas Fernandes Barbin
Grantee:João Pedro Hebling e Tavares
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil


The Brazilian regional butter "Manteiga de Garrafa" is a product obtained by milk fat, largely appreciated in the North and Northeast of Brazil and in the North/Northeast of Minas Gerais (Brazilian state). Despite its importance for the local economy, it is difficult to find in the literature research on the product. Furthermore, the lack of uniformity in the processes results in adulterations and noncompliance with legislation. This project proposes the use of a portable near-infrared spectrometer (NIR) to evaluate authenticity and predict compositional attributes of "Manteiga de Garrafa". The butter samples will be analyzed to determine the acidity content, peroxide value, moisture, fat content and solids-not-fat content, and spectra will be acquired using a portable NIR spectrometer. The Principal Component Analysis (PCA) will be applied as an exploratory analysis of the data and the discriminant analysis by the method of partial least squares (PLS-DA) will be used to discriminate between authentic and adulterated samples. Through the selection of wavelengths, regression models (PLSR) will be constructed to quantify the presence of adulterants in binary and ternary mixtures of butter with soybean oil, margarine and pork fat. The expected results of this project are the development of techniques to evaluate the composition and authenticity of "Manteiga de Garrafa" by non-invasive methods using multivariate analysis applied to the data obtained from the NIR spectra.

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
BADARO, AMANDA TEIXEIRA; HEBLING E TAVARES, JOAO PEDRO; BLASCO, JOSE; ALEIXOS-BORRAS, NURIA; BARBIN, DOUGLAS FERNANDES. Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends. FOOD CONTROL, v. 140, p. 13-pg., . (20/09653-0, 15/24351-2, 17/17628-3, 19/06842-0)
HEBLING E TAVARES, JOAO PEDRO; DA SILVA MEDEIROS, MARIA LUCIMAR; BARBIN, DOUGLAS FERNANDES. Near-infrared techniques for fraud detection in dairy products: A review. Journal of Food Science, v. 87, n. 5, p. 18-pg., . (20/09653-0, 19/06846-5)

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