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https://hdl.handle.net/2440/79506
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Type: | Journal article |
Title: | Prediction of starch pasting properties in barley flour using ATR-MIR spectroscopy |
Author: | Cozzolino, D. Roumeliotis, S. Eglinton, J. |
Citation: | Carbohydrate Polymers, 2013; 95(1):509-514 |
Publisher: | Elsevier Sci Ltd |
Issue Date: | 2013 |
ISSN: | 0144-8617 1879-1344 |
Statement of Responsibility: | D. Cozzolino, S. Roumeliotis, J. Eglinton |
Abstract: | The objective of this study was to evaluate the feasibility of using attenuated total reflectance (ATR) mid infrared (MIR) spectroscopy to predict starch pasting properties in barley flour samples. A total of 180 barley flour samples sourced from the University of Adelaide germplasm collection, harvested over three seasons (2009, 2010 and 2011) were analysed using both ATR-MIR and the rapid visco analyser (RVA) techniques. Calibrations (n=100) were developed using partial least squares (PLS1) regression and full cross validation. The coefficient of determination (R(2)) and the standard error in cross validation (SECV) were 0.74 (SECV=875 RVU) for peak viscosity (PV), 0.63 (SECV=561 RVU) for trough (THR), 0.80 (SECV=173 RVU) for breakdown (BRK), 0.74 (SECV=126 RVU) for setback (STB), 0.77 (SECV=679 RVU) for final viscosity (FV), and 0.73 (SECV=0.57 s) for time to peak (TTP). The RPD values (SD/SEP) from the validation indicated that only BRK can be accurately predicted (RPD=4). We have demonstrated that ATR-MIR spectroscopy has the potential to significantly reduce analytical time and cost during the analysis of barley flour for starch pasting properties. |
Keywords: | Rapid visco analyser barley mid infrared pasting properties starch attenuated total reflectance |
Rights: | © 2013 Elsevier Ltd. All rights reserved. |
DOI: | 10.1016/j.carbpol.2013.03.001 |
Published version: | http://dx.doi.org/10.1016/j.carbpol.2013.03.001 |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest 4 |
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