The Feasibility of Using Near-Infrared Spectroscopy and Chemometrics for Untargeted Detection of Protein Adulteration in Yogurt: Removing Unwanted Variations in Pure Yogurt
Figure 5
Training and predicting results obtained by orthogonally projected (OP) spectra and 5-component OCPLS model. For adulterated objects, the levels of adulterants, edible gelatin (1%, 2%, 3%, 4%, 6%, and 8%), industrial gelatin (0.5%, 1%, 2%, 3%, and 5%), and soy protein powder (0.5%, 1%, 2%, 3%, and 5%) are arranged in an ascending order along the -axis (object).
