ISO 20483-4 Near Infrared Spectroscopy for Nutritional Composition in Pulses
The ISO 20483 series of standards provides a comprehensive framework for the nutritional composition analysis of food and feed products. Specifically, ISO 20483-4 focuses on the use of Near Infrared Spectroscopy (NIRS) to determine protein, lipid, ash, moisture, and other key components in pulses such as beans, peas, lentils, and chickpeas.
Pulses are a crucial component of sustainable diets worldwide due to their high nutritional value. They contribute to protein intake, fiber consumption, and overall health. However, accurate measurement of their nutrient composition is essential for ensuring product quality, compliance with international standards, and consistency in formulation across different batches or suppliers.
The NIRS technique leverages the interaction between near-infrared light and the chemical bonds within the sample to predict the content of various components. This method offers several advantages over traditional wet chemistry methods:
- Faster analysis times
- Non-destructive testing
- Easier integration into production lines
- Lower operational costs compared to laboratory-based techniques
The use of NIRS for nutritional composition analysis in pulses is not only efficient but also highly accurate when implemented according to the guidelines set forth by ISO 20483-4. The standard specifies detailed procedures, including sample preparation, calibration models development, and validation processes.
Scope and Methodology
| Component | Description |
|---|---|
| Protein | Determined by measuring the nitrogen content, which is then converted to protein using a factor of 6.25. |
| Lipid (Fat) | Assessed through extraction processes followed by drying and weighing. |
| Ash | Obtained after burning the sample in an oven at 500°C for one hour, then reweighing. |
| Moisture | Determined by drying samples until they reach a constant weight. |
The instrument used in this process is typically an NIR spectrometer, which can be integrated into a laboratory setting or deployed directly on the production floor. Calibration models are created using reference methods and validated according to ISO 20483-4 requirements.
Why It Matters
The accurate determination of nutritional composition in pulses is critical for several reasons:
- Quality Assurance: Ensures consistent product quality across batches and suppliers.
- Regulatory Compliance: Helps meet the requirements set by international standards like ISO 20483-4.
- R&D Innovation: Supports continuous improvement in formulation and development of new products.
- Sustainability: Promotes efficient use of resources while ensuring nutritional adequacy.
The ability to quickly and accurately assess the nutritional content allows companies involved in food production, especially those focusing on plant-based proteins, to make informed decisions about ingredient sourcing and product formulation. This leads to better-tasting, healthier products that align with consumer preferences and health trends.
