Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy

2014 ◽  
Vol 56 ◽  
pp. 55-62 ◽  
Author(s):  
Marçal Plans ◽  
Joan Simó ◽  
Francesc Casañas ◽  
Roser Romero del Castillo ◽  
Luis E. Rodriguez-Saona ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Phaseolus Vulgaris ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Sensory Properties ◽  
Common Beans ◽  
Phaseolus Vulgaris L

scholarly journals Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.)

2020 ◽  
Vol 284 ◽  
pp. 110056 ◽  
Author(s):  
Elizabeth Nakhungu Wafula ◽  
Irene Njoki Wainaina ◽  
Carolien Buvé ◽  
Nghia-Do-Trong Nguyen ◽  
Peter Kahenya Kinyanjui ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Phaseolus Vulgaris ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Common Beans ◽  
Phaseolus Vulgaris L ◽  
Cooking Times

scholarly journals Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the hard-to-cook defect using near infrared spectroscopy

2021 ◽  
Vol 298 ◽  
pp. 110495
Author(s):  
Elizabeth Nakhungu Wafula ◽  
Irene Njoki Wainaina ◽  
Carolien Buvé ◽  
Peter Kahenya Kinyanjui ◽  
Wouter Saeys ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Common Beans ◽  
Cooking Times

scholarly journals Determination of Moisture, Starch, Protein, and Fat in Common Beans (Phaseolus vulgaris L.) by Near Infrared Spectroscopy

2006 ◽  
Vol 89 (4) ◽  
pp. 1039-1041 ◽  
Author(s):  
MarÍa Hermida ◽  
Natalia Rodriguez ◽  
Jose L Rodriguez-Otero
Keyword(s):  
Phaseolus Vulgaris ◽  
Near Infrared ◽  
Reference Method ◽  
Nir Spectroscopy ◽  
Sample Pretreatment ◽  
Common Beans ◽  
Least Squares Regression ◽  
Phaseolus Vulgaris L ◽  
Previous Sample ◽  
Validation Set

Abstract The presence of moisture, starch, protein, and fat was determined in common beans (Phaseolus vulgaris L.) by near infrared (NIR) spectroscopy without any previous sample pretreatment except grinding. A set of 96 samples was used to calibrate the instrument by modified partial least-squares regression. The following statistical results were achieved: standard error of calibration (SEC) = 0.31 and square correlation coefficient (R2) = 0.96 for moisture; SEC = 0.76 and R2 = 0.92 for starch; SEC = 0.39 and R2 = 0.98 for protein; and SEC = 0.14 and R2 = 0.80 for fat. To validate the calibration, a set of 25 bean samples was used. Standard errors of prediction were 0.39, 0.90, 0.56, and 0.13 for moisture, starch, protein, and fat, respectively, and R2 for the regression of measurements by the reference method versus NIR analysis were 0.94, 0.88, 0.94, and 0.74 for moisture, starch, protein, and fat, respectively. To compare the results obtained for all 4 components of the validation set by NIR spectroscopy with those obtained by the reference methods, linear regression and paired t tests were applied, and the methods did not give significantly different results, P = 0.05.

Antinutrient to mineral molar ratios of raw common beans and their rapid prediction using near-infrared spectroscopy

2021 ◽  
pp. 130773
Author(s):  
Wafula Elizabeth Nakhungu ◽  
Onduso Mercyline ◽  
Wainaina Irene Njoki ◽  
Buvé Carolien ◽  
Kinyanjui Peter Kahenya ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Common Beans ◽  
Molar Ratios ◽  
Rapid Prediction
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