Exploring the Use of Near Infrared (NIR) Reflectance Spectroscopy to Predict Starch Pasting Properties in Whole Grain Barley

Cozzolino, D, Roumeliotis, S and Eglinton, J 2013, 'Exploring the Use of Near Infrared (NIR) Reflectance Spectroscopy to Predict Starch Pasting Properties in Whole Grain Barley', Food Biophysics, vol. 8, no. 4, pp. 256-261.


Document type: Journal Article
Collection: Journal Articles

Title Exploring the Use of Near Infrared (NIR) Reflectance Spectroscopy to Predict Starch Pasting Properties in Whole Grain Barley
Author(s) Cozzolino, D
Roumeliotis, S
Eglinton, J
Year 2013
Journal name Food Biophysics
Volume number 8
Issue number 4
Start page 256
End page 261
Total pages 6
Publisher Springer New York LLC
Abstract This study aimed to evaluate the ability of using near infrared reflectance (NIR) spectroscopy to predict parameters generated by the rapid visco analyser (RVA) in whole grain barley samples to further study starch pasting characteristics in a breeding program. A total of 130 whole grain barley samples from the University of Adelaide germplasm collection, harvested over three seasons (2009, 2010 and 2011) were analysed using both NIR and RVA instruments and calibrations developed using partial least squares (PLS) regression. The coefficient of determination in cross validation (R 2) and the standard error in cross validation (SECV) were 0.88 [SECV = 477.5 (RVU = rapid visco units)] for peak viscosity (PV), 0.82 (SECV = 635.5 RVU) for trough (THR), 0.92 (SECV = 190.4 RVU) for breakdown (BKD), 0.61 (SECV = 151.1 RVU) for setback (SET), 0.84 (SECV = 698.0 RVU) for final viscosity (FV), 0.70 (SECV = 0.54 s) for time to peak (TTP) and 0.36 (SECV = 2.2 min) for pasting temperature (PT). We have demonstrated that NIR spectroscopy shows promise as a rapid, non-destructive method to measure PV in whole grain barley. In this context, NIR spectroscopy has the potential to significantly reduce analytical time and cost for screening novel lines for starch properties for pasting properties. © 2013 Springer Science+Business Media New York.
Subject Food Sciences not elsewhere classified
Keyword(s) Barley
Near infrared spectroscopy
Pasting properties
Rapid visco analyser
Starch
DOI - identifier 10.1007/s11483-013-9298-z
Copyright notice © Springer Science+Business Media New York 2013
ISSN 1557-1858
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