Calibration of near infrared spectroscopy for solid fat content of fat blends analysis using nuclear magnetic resonance data

High correlations were obtained for cross-validation of the data estimated by NIRS models and NMR for SFC assays at 10 °C (R2 = 0.91, RMSECV = 2.4), 20 °C (R2 = 0.96, RMSECV = 1.7), 30 °C (R2 = 0.96, RMSECV = 1.3) and 35 °C (R2 = 0.96, RMSECV = 1.3) of the different blends tested. The obtained results show that NIRS is a reliable technique to replace NMR for SFC estimation.