Ability of near infrared spectroscopy and chemometrics to measure the phytic acid content in maize flour

2021 ◽  
pp. 1-8
Author(s):  
Mehmet Şerment ◽  
Fatih Kahrıman
Keyword(s):  
Infrared Spectroscopy ◽  
Phytic Acid ◽  
Near Infrared Spectroscopy ◽  
Acid Content ◽  
Near Infrared ◽  
Maize Flour ◽  
Phytic Acid Content

Determination of carotenoid and tocopherol content in maize flour and oil samples using near-infrared spectroscopy

2019 ◽  
Vol 52 (8) ◽  
pp. 473-481 ◽  
Author(s):  
Fatih Kahrıman ◽  
İskender Onaç ◽  
Figen Mert Türk ◽  
Fatih Öner ◽  
Cem Ömer Egesel
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Tocopherol Content ◽  
Maize Flour

scholarly journals Application of Time-of-flight Near-infrared Spectroscopy to Detect Sugar and Acid Content in Satsuma Mandarin

2003 ◽  
Vol 128 (3) ◽  
pp. 391-396 ◽  
Author(s):  
Satoru Tsuchikawa ◽  
Emiko Sakai ◽  
Kinuyo Inoue ◽  
Kumi Miyamoto
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Acid Content ◽  
Near Infrared ◽  
Free Acid ◽  
Sugar Content ◽  
Time Of Flight ◽  
Soluble Solids ◽  
Optical Parameters ◽  
Time Resolved

Time-of-flight near infrared spectroscopy (TOF-NIRS) was applied to the detection of sugar and acid content in Satuma mandarin (Citrus unshiu Marc). The combined effects on the time resolved profiles of soluble solids, free acids, laser beam wavelength, and detection position of transmitted light were investigated in detail. Attenuance of peak maxima (At) and time delay of peak maxima (Δt) increased as sugar content increased. However, these optical parameters decreased with increases in acid content. In the case of a model sample of a polyurethane block immersed in specified solutions, At and Δt decreased by adding sucrose or citric acid. These results suggested that time resolved profile was governed not only by the concentration of soluble solid or free acid but also by other inherent factors of a fruit; for example, an optical characteristic of tissue or difference in refractive index between the tissue substance and the liquid. Results indicated the optimum optical parameters for detection of sugar and acid content were At and Δt, respectively.

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