Monitoring of Alcoholic Fermentation of Onion Juice by NIR Spectroscopy: Valorization of Worthless Onions.
- González-Sáiz, J.M. 1
- Pizarro, C. 1
- Esteban-Díez, I. 1
- Ramírez, Oscar. 1
- González-Navarro, C.J. 2
- Sáiz-Abajo, M.J. 2
- Itoiz, R. 2
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1
Universidad de La Rioja
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2
Centro Nacional de Tecnología y Seguridad Alimentaria
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Centro Nacional de Tecnología y Seguridad Alimentaria
San Adrián, España
ISSN: 0021-8561
Year of publication: 2007
Volume: 55
Issue: 8
Pages: 2930-2936
Type: Article
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Abstract
The valorization of vegetable byproducts is one of the main objectives of industry today. The project on which this study is based examined the potential usefulness of worthless onions (Allium cepa L. sp.) and overproduction to obtain several functional products with different applications in the food industry. Near-infrared (NIR) spectroscopy, combined with multivariate calibration, has been used to monitor the alcoholic fermentation of onion juice. Good results were obtained, revealing the suitability of NIR spectroscopy for controlling and optimizing this process in real time. © 2007 American Chemical Society.