An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley

Cozzolino, D, Roumeliotis, S and Eglinton, J 2014, 'An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley', Carbohydrate Polymers, vol. 108, no. 1, pp. 266-271.


Document type: Journal Article
Collection: Journal Articles

Title An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley
Author(s) Cozzolino, D
Roumeliotis, S
Eglinton, J
Year 2014
Journal name Carbohydrate Polymers
Volume number 108
Issue number 1
Start page 266
End page 271
Total pages 6
Publisher Pergamon Press
Abstract The aim of this study was to evaluate the use of attenuated total reflectance and mid infrared (ATR-MIR) spectroscopy and to understand the gelatinization and retro-gradation of flour barley samples and the relationship with malting quality. Samples were sourced from two commercial barley varieties exhibiting high hot water extract (HWE) namely Navigator (n = 8), and Admiral (n = 8). Samples were analysed using the Rapid Visco Analyser (RVA) and ATR-MIR analysis. These results showed that ATR-MIR spectroscopy is capable of characterising gel samples derived from barley flour samples having different malting characteristics. Infrared spectra can effectively represent a 'fingerprint' of the sample being analysed and can be used to simplify and reduce analytical times in the routine methods currently used.
Subject Food Sciences not elsewhere classified
Keyword(s) Attenuated total reflectance
Barley
Gel
Gelatinization
Mid infrared
DOI - identifier 10.1016/j.carbpol.2014.02.063
Copyright notice © 2014 Elsevier.
ISSN 0144-8617
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