A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods

Cozzolino, D, Degner, S and Eglinton, J 2014, 'A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods', Foods, vol. 3, no. 4, pp. 605-621.


Document type: Journal Article
Collection: Journal Articles

Title A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods
Author(s) Cozzolino, D
Degner, S
Eglinton, J
Year 2014
Journal name Foods
Volume number 3
Issue number 4
Start page 605
End page 621
Total pages 17
Publisher MDPI AG
Abstract Starch is the major component of cereal grains and starchy foods, and changes in its biophysical and biochemical properties (e.g., amylose, amylopectin, pasting, gelatinization, viscosity) will have a direct effect on its end use properties (e.g., bread, malt, polymers). The use of rapid and non-destructive methods to study and monitor starch properties, such as gelatinization, retrogradation, water absorption in cereals and starchy foods, is of great interest in order to improve and assess their quality. In recent years, near infrared reflectance (NIR) and mid infrared (MIR) spectroscopy have been explored to predict several quality parameters, such as those generated by instrumental methods commonly used in routine analysis like the rapid visco analyser (RVA) or viscometers. In this review, applications of both NIR and MIR spectroscopy to measure and monitor starch biochemical (amylose, amylopectin, starch) and biophysical properties (e.g., pasting properties) will be presented and discussed.
Subject Food Sciences not elsewhere classified
Keyword(s) gelatinization
pasting properties
starch
near infrared spectroscopy
mid infrared spectroscopy
DOI - identifier 10.3390/foods3040605
Copyright notice © 2014, the authors.
ISSN 2304-8158
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