Determination of protein and gluten quality-related parameters of wheat flour using near-infrared reflectance spectroscopy (NIRS)
Küçük Resim Yok
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Turkiye Klinikleri Journal of Medical Sciences
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Wet chemistry analyses done for quality control purposes in wheat and flour processing are time-consuming. Near-infrared spectroscopy (NIRS) as an alternative technology to conventional methods allows us to obtain results in a few seconds. In this study, NIRS was used in the development of calibration models for protein, wet and dry gluten contents and Zeleny sedimentation of flours from the grinding of 120 varieties of bread wheat collected from different regions of Turkey. Therefore, spectra in the range of 1100 to 2500 nm of the flours were acquired by scanning with the NIRSystems 6500 monochromator. Multiple linear regression (MLR) and partial least squares (PLS) regression were applied to the spectral data in log 1/R, and first derivative and second derivative of log 1/R formats. Reasonable results were obtained for protein, wet and dry gluten contents, and Zeleny sedimentation with r = 0.985, 0.976, 0.953, and 0.924, respectively. © TÜBİTAK.
Açıklama
Anahtar Kelimeler
Gluten, NIRS, Protein, Zeleny sedimentation, Chemical analysis, Infrared devices, Least squares approximations, Linear regression, Near infrared spectroscopy, Sedimentation, Alternative technologies, Determination of proteins, Gluten, Multiple linear regressions, Near infrared reflectance spectroscopy, NIRS, Partial least-squares regression, Wet chemistry analysis, Proteins, infrared spectroscopy, least squares method, protein, quality control, regression analysis, wheat, Turkey, Triticum aestivum, Gluten, NIRS, Protein, Zeleny sedimentation, Chemical analysis, Infrared devices, Least squares approximations, Linear regression, Near infrared spectroscopy, Sedimentation, Alternative technologies, Determination of proteins, Gluten, Multiple linear regressions, Near infrared reflectance spectroscopy, NIRS, Partial least-squares regression, Wet chemistry analysis, Proteins, infrared spectroscopy, least squares method, protein, quality control, regression analysis, wheat, Turkey, Triticum aestivum
Kaynak
Turkish Journal of Agriculture and Forestry
WoS Q Değeri
Q3
Scopus Q Değeri
Cilt
35
Sayı
2
