Using different sample holders in determining protein and moisture content in whole wheat flour by means of Fourier transform near infrared (FT-NIR) spectroscopy

2001 ◽  
Vol 18 (2) ◽  
pp. 50-55 ◽  
Author(s):  
L. van Zyl ◽  
M. Manley ◽  
B. G. Osborne
Keyword(s):  
Fourier Transform ◽  
Moisture Content ◽  
Wheat Flour ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Whole Wheat Flour ◽  
Whole Wheat

Using Fourier Transform near Infrared Spectroscopy in Determining Kernel Hardness, Protein and Moisture Content of Whole Wheat Flour

2002 ◽  
Vol 10 (1) ◽  
pp. 71-76 ◽  
Author(s):  
M. Manley ◽  
L. Van Zyl ◽  
B.G. Osborne
Keyword(s):  
Fourier Transform ◽  
Moisture Content ◽  
Wheat Flour ◽  
Standard Error ◽  
Near Infrared ◽  
Kernel Hardness ◽  
Pls Regression ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Corrected Data

Fourier transform near infrared (FT-NIR) spectroscopy was used successfully to determine the kernel hardness, protein and moisture content of a single sample set of whole wheat flour. The hardness calibration was derived by performing partial least square (PLS) regression on baseline corrected data and using the particle size index (PSI) test as reference method. Both the protein and moisture calibrations were derived by performing PLS regression on multiplicative scatter corrected (MSC) and baseline corrected data. In all cases, the calibration models were subsequently tested by means of independent validation procedures. Good calibration and prediction results were obtained for all three characteristics. Standard error of prediction ( SEP), root mean standard error of prediction ( RMSEP) and correlation coefficient ( r) values of 2.13%, 4.53% and 0.42, respectively, were obtained for the hardness calibration. Corresponding results for the protein and moisture calibrations were 0.51%, 1.16%, 0.81 and 0.15%, 0.38% and 0.85, respectively. The FT-NIR protein and moisture results of this study compare satisfactorily with results achieved in previous FT-NIR studies. No other FT-NIR wheat hardness results have been reported elsewhere, but results of this study compare well to those achieved in other NIR wheat hardness studies.

Commercial special bread: Evaluation of texture, color, moisture content, water activity and nutritional labeling

2021 ◽  
Vol 11 (2) ◽  
pp. 158-162
Author(s):  
Rafaiane Macedo Guimarães ◽  
Lílian Moreira Costa ◽  
Osvaldo Resende ◽  
Mariana Buranelo Egea ◽  
Katiuchia Pereira Takeuchi
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Wheat Flour ◽  
Local Market ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Significant Difference ◽  
Cielab System ◽  
Hue Angle ◽  
Bread Crust

Three types of special bread (WB: bread with whole-wheat flour, LWB: ‘light’ bread with whole-wheat flour, and MB: bread with multi-cereals) were purchased in the local market, and moisture content was analyzed as well as the following parameters water activity (aw), instrumental texture, and instrumental color of the bread (crust and crumb) using spectrophotometer with CIELab system (n=10). The chroma or C * value and the hue angle were also calculated. The labels of the bread were analyzed according to Resolution-RDC nº 360, which provides information about nutritional labeling of packaged foods. The three breads presented in their composition whole wheat flour and wheat fiber, which are indispensable ingredients for the loaves to be considered "special bread". The compression force applied to cause disruption in the bread was higher in WB (3.88 N) without significant difference with MB (3.79 N) and lower in LWB (2.85 N). The color parameters of the breads showed that WB was darker (lower value of L * = 34.44 in the crust) than the others.

Analysis of Biscuits Enriched With Fibre by Incorporating Carrot and Beetroot Pomace Powder

2017 ◽  
Vol 54 (4) ◽  
pp. 403 ◽  
Author(s):  
Huma Parveen ◽  
Anita Bajpai ◽  
Sunny Bhatia ◽  
Shalu Singh
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Calorific Value ◽  
Sensory Characteristics ◽  
Vacuum Drying ◽  
Whole Wheat Flour ◽  
High Fiber ◽  
Whole Wheat ◽  
Physico Chemical ◽  
Level Of Significance

The study was undertaken with a view to explore the use of carrot pomace powder as well as beetroot pomace powder with whole wheat flour in the preparation of high fiber biscuits, to study its effect on the physico-chemical and sensory characteristics of biscuits. The Carrot Pomace Powder (CPP) and Beetroot Pomace Powder (BPP) were prepared through the process of convective dehydration and vacuum drying. All the data obtained were analyzed statistically to determine the level of significance of variation in observations caused by the changes in the biscuits formulations. The carrot pomace and beetroot pomace fortified biscuits contained greater amount of ash, crude fiber and moisture content than control biscuits but lower carbohydrate, protein, calorific value and pH. After fortification of fiber, product was found to be more acceptable in terms of physico-chemical and sensory characteristics.

scholarly journals Evaluation of Near-Infrared Hyperspectral Imaging for Detection of Peanut and Walnut Powders in Whole Wheat Flour

2018 ◽  
Vol 8 (7) ◽  
pp. 1076 ◽  
Author(s):  
Xin Zhao ◽  
Wei Wang ◽  
Xinzhi Ni ◽  
Xuan Chu ◽  
Yu-Feng Li ◽  
...  
Keyword(s):  
Hyperspectral Imaging ◽  
Wheat Flour ◽  
Near Infrared ◽  
Whole Wheat Flour ◽  
Whole Wheat

Utilising near-infrared hyperspectral imaging to detect low-level peanut powder contamination of whole wheat flour

2019 ◽  
Vol 184 ◽  
pp. 55-68 ◽  
Author(s):  
Xin Zhao ◽  
Wei Wang ◽  
Xinzhi Ni ◽  
Xuan Chu ◽  
Yu-Feng Li ◽  
...  
Keyword(s):  
Hyperspectral Imaging ◽  
Wheat Flour ◽  
Near Infrared ◽  
Whole Wheat Flour ◽  
Low Level ◽  
Whole Wheat

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat

Rapid Determination of Heartwood Extractives in Larix sp. by Means of Fourier Transform near Infrared Spectroscopy

2002 ◽  
Vol 10 (3) ◽  
pp. 203-214 ◽  
Author(s):  
N. Gierlinger ◽  
M. Schwanninger ◽  
B. Hinterstoisser ◽  
R. Wimmer
Keyword(s):  
Fourier Transform ◽  
Near Infrared ◽  
Cross Validation ◽  
Nir Spectroscopy ◽  
Solid Wood ◽  
Hot Water ◽  
Extractive Content ◽  
Fast Method ◽  
Wood Powder ◽  
Test Set

The feasibility of Fourier transform near infrared (FT-NIR) spectroscopy to rapidly determine extractive and phenolic content in heartwood of larch trees ( Larix decidua MILL., L. leptolepis (LAMB.) CARR. and the hybrid L. x eurolepis) was investigated. FT-NIR spectra were collected from wood powder and solid wood using a fibre-optic probe. Partial Least Squares (PLS) regression analyses were carried out describing relationships between the data sets of wet laboratory chemical data and the FT-NIR spectra. Besides cross and test set validation the established models were subjected to a further evaluation step by means of additional wood samples with unknown extractive content. Extractive and phenol contents of these additional samples were predicted and outliers detected through Mahalanobis distance calculations. Models based on the whole spectral range and without data pre-processing performed well in cross-validation and test set validation, but failed in the evaluation test, which is based on spectral outlier detection. But selection of data pre-processing methods and manual as well as automatic restriction of wavenumber ranges considerably improved the model predictability. High coefficients of determination ( R2) and low root mean square errors of cross-validation ( RMSECV) were obtained for hot water extractives ( R2 = 0.96, RMSECV = 0.86%, range = 4.9–20.4%), acetone extractives ( R2 = 0.86, RMSECV = 0.32%, range = 0.8–3.6%) and phenolic substances ( R2 = 0.98, RMSECV = 0.21%, range = 0.7–4.9%) from wood powder. The models derived from wood powder spectra were more precise than those obtained from solid wood strips. Overall, NIR spectroscopy has proven to be an easy to facilitate, reliable, accurate and fast method for non-destructive wood extractive determination.

Sign in / Sign up

Export Citation Format

Share Document