Determination of protein and gluten quality-related parameters of wheat flour using near-infrared reflectance spectroscopy (NIRS)

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dc.authorid37060415800
dc.authorid6602268878
dc.contributor.authorBaşlar M.
dc.contributor.authorErtugay M.F.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:44:49Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:44:49Z
dc.date.issued2011
dc.departmentBayburt Üniversitesien_US
dc.description.abstractWet 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.en_US
dc.identifier.doi10.3906/tar-0912-507
dc.identifier.endpage144
dc.identifier.issn1300-011X
dc.identifier.issue2
dc.identifier.startpage139
dc.identifier.urihttps://dx.doi.org/10.3906/tar-0912-507
dc.identifier.urihttps://hdl.handle.net/20.500.12403/949
dc.identifier.volume35
dc.identifier.wosWOS:000290553200004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isotren_US
dc.publisherTurkiye Klinikleri Journal of Medical Sciences
dc.relation.ispartofTurkish Journal of Agriculture and Forestryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGluten
dc.subjectNIRS
dc.subjectProtein
dc.subjectZeleny sedimentation
dc.subjectChemical analysis
dc.subjectInfrared devices
dc.subjectLeast squares approximations
dc.subjectLinear regression
dc.subjectNear infrared spectroscopy
dc.subjectSedimentation
dc.subjectAlternative technologies
dc.subjectDetermination of proteins
dc.subjectGluten
dc.subjectMultiple linear regressions
dc.subjectNear infrared reflectance spectroscopy
dc.subjectNIRS
dc.subjectPartial least-squares regression
dc.subjectWet chemistry analysis
dc.subjectProteins
dc.subjectinfrared spectroscopy
dc.subjectleast squares method
dc.subjectprotein
dc.subjectquality control
dc.subjectregression analysis
dc.subjectwheat
dc.subjectTurkey
dc.subjectTriticum aestivum
dc.subjectGluten
dc.subjectNIRS
dc.subjectProtein
dc.subjectZeleny sedimentation
dc.subjectChemical analysis
dc.subjectInfrared devices
dc.subjectLeast squares approximations
dc.subjectLinear regression
dc.subjectNear infrared spectroscopy
dc.subjectSedimentation
dc.subjectAlternative technologies
dc.subjectDetermination of proteins
dc.subjectGluten
dc.subjectMultiple linear regressions
dc.subjectNear infrared reflectance spectroscopy
dc.subjectNIRS
dc.subjectPartial least-squares regression
dc.subjectWet chemistry analysis
dc.subjectProteins
dc.subjectinfrared spectroscopy
dc.subjectleast squares method
dc.subjectprotein
dc.subjectquality control
dc.subjectregression analysis
dc.subjectwheat
dc.subjectTurkey
dc.subjectTriticum aestivum
dc.titleDetermination of protein and gluten quality-related parameters of wheat flour using near-infrared reflectance spectroscopy (NIRS)en_US
dc.typeArticleen_US

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