In this work, a method using ATR-FT-MIR and iPLS was developed to quantify whey protein supplement adulteration with rice flour. The original vanilla flavor commercial whey protein samples were adulterated with commercial rice flour with concentrations between 11.49% to 29.14% (w/w). After the adulteration, the ATR-FT-MIR spectra were obtained with no additional preparation procedure. The iPLS model analysis was performed using RStudio software with the mdatools package. The RMSEC was 1.26, the R2= 0.954 and the cross-validation error (RMSECV) was 3.31. The prediction error (RMSEP) for the validation set was equal 3.48 and the validation R2 was 0.610. These parameters, associated with the fact that the method does not require sample preparation, demonstrate the procedure viability as a tool to quantify adulterations of whey protein with rice flour.

Beer production and consumption has increased worldwide during the past years. In this growing market, consumers have opted for products endowed with greater quality and diversity. In this respect, malted beers offer a more pleasant sensory experience. From a practical point of view, the high cost of production, when compared to the unmalted beer, passed on to the added value of the final product, then is common to encounter unmalted beers labeled as malted in the market. So, the characterization of beers into groups of malted and unmalted beers is of great importance for food control agencies. The present work reports a good alternative classification procedure that is fast, efficient, with no sample preparation using fluorescence spectroscopy associated with SOM (Self Organizing Map) and it is compared with the negative results (no pattern recognition) obtained with a FTIR and UV-VIS s...