Application of a portable near infrared spectrometer for the manufacturing of noodle products. An Abstract from Journal of Near Infrared Spectroscopy

Masanori Kumagai,^a,b Natsumi Matsuur^a,b Hua Li,^b Naganori Ohisa,^a Toshio Amano^c and Nobuaki Ogawa^b
^aAkita Research Institute of Food and Brewing, Arayamachi, Akita 010-1623, Japan. E-mail: kumagai@arif.pref.akita.jp
^bFaculty of Engineering and Resource Science, Akita University, Tegata Gakuencho, Akita 010-8502, Japan
^cOPT Research, Inc., Nihonbashi, Akasaka, Minato-ku, Tokyo 107-0052, Japan

We applied the rapid, non-destructive and convenient near infrared (NIR) spectroscopy method, using a portable NIR spectrometer, to the manufacturing process of noodle products (Inaniwa Udon). Characterisation of wheat flours, which are a primary ingredient of noodle products, was identified easily by the pricipal component (PC) score plots based on the standardised NIR spectra. We assessed these results not only from a practical standpoint, but also for the chemical interpretation of NIR spectra. Without any sample preparation, NIR spectra revealed moisture content in the products. Further investigation revealed that moisture content is proportional to viable bacterial counts in the products, so determining moisture content in products by the rapid, non-destructive and convenient method of using a portable NIR spectrometer, as used in this work, is extremely useful in the Inaniwa Udon quality control process.