ArticleFoods (Basel, Switzerland)2024
Non-Destructive Evaluation of the Physiochemical Properties of Milk Drink Flavored with Date Syrup Utilizing VIS-NIR Spectroscopy and ANN Analysis.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Comparative Biochemical Profiling of Three Commercial Date Palm Cultivars (Sukkary, Mejhoul, and Khlass) During Fruit Development.International journal of molecular sciences · 2026Article
- Near-Infrared Spectroscopy Coupled with Chemometrics for Rapid Determination of pH, Moisture and Lycopene Content in Lycopene Liquid Beverages.Foods (Basel, Switzerland) · 2026Article
- A Comprehensive Review on Date (Foods (Basel, Switzerland) · 2026Review
- Machine learning for food flavor prediction and regulation: models, data integration, and future perspectives.Journal of advanced research · 2026Review
- Development and Prediction of a Non-Destructive Quality Index (Qi) for Stored Date Fruits Using VIS-NIR Spectroscopy and Artificial Neural Networks.Foods (Basel, Switzerland) · 2025Article
- Jujube Syrup and Starter YF-L922 Co-Fermentation of Yak Yogurt: Effects of Quality Properties, Antioxidative Activities and Structure.Food science & nutrition · 2024Article
- The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
A milk drink flavored with date syrup produced at a lab scale level was evaluated. The production process of date syrup involves a sequence of essential unit operations, commencing with the extraction, filtration, and concentration processes from two cultivars: Sukkary and Khlass. Date syrup was then mixed with cow's and camel's milk at four percentages to form a nutritious, natural, sweet, and energy-rich milk drink. The sensory, physical, and chemical characteristics of the milk drinks flavored with date syrup were examined. The objective of this work was to measure the physiochemical properties of date fruits and milk drinks flavored with date syrup, and then to evaluate the physical properties of milk drinks utilizing non-destructive visible-near-infrared spectra (VIS-NIR). The study assessed the characteristics of the milk drink enhanced with date syrup by employing VIS-NIR spectra and utilizing a partial least-square regression (PLSR) and artificial neural network (ANN) analysis. The VIS-NIR spectra proved to be highly effective in estimating the physiochemical attributes of the flavored milk drink. The ANN model outperformed the PLSR model in this context. RMSECV is considered a more reliable indicator of a model's future predictive performance compared to RMSEC, and the R
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.