ABSTRACT
The quantification of ß-glucan in oats is of immense importance for plant breeders and food scientists to develop plant varieties and food products with a high quantity of ß-glucan. However, the chemical analysis of ß-glucan is time consuming, destructive, and laborious. In this study, near-infrared (NIR) spectroscopy in conjunction with Chemometrics was employed for rapid and non-destructive prediction of ß-glucan content in oats. The interval Partial Least Square (iPLS) along with correlation matrix plots were employed to analyze the NIR spectrum from 700-1300 nm, 1300-1900 nm, and 1900-2500 nm for the selection of important wavelengths for the prediction of ß-glucan. The NIR spectral data were pre-treated using Savitzky Golay smoothening and normalization before employing partial least square regression (PLSR) analysis. The PLSR models were established based on the selection of wavelengths from PLS loading plots that present a high correlation with ß-glucan content. It was observed that wavelength region 700-1300 nm is sufficient for the satisfactory prediction of ß-glucan of hulled and naked oats with R2c of 0.789 and 0.677, respectively, and RMSE < 0.229.
ABSTRACT
BACKGROUND: The present study aimed to investigate changes in the fundamental rheological properties of dough prepared from wheat grains stored for 6 months at 20 °C, at ambient temperature (temperature varied with time) and at 4 °C. Stress/shear rate ramp, oscillation and creep-recovery tests were performed to assess the changes in rheological properties as a result of storage. RESULTS: Samples were observed to be non-Newtonian; thus, the Bingham model estimated the yield stress, which was maximum for the wheat stored under ambient conditions and minimum for wheat stored at 20 °C. The stress required to break the bonds was maximum for wheat-dough stored under ambient conditions and minimum for wheat stored at 20 °C. Wheat stored at 20 °C also had the highest maximum creep and recovery strain. The viscoelastic properties of the three wheat-dough samples were compared. CONCLUSION: The results obtained in the present study show that the wheat-dough prepared under ambient conditions behaves as a rigid and stiff material. The dough prepared from wheat stored at 20 °C had the maximum elasticity. © 2017 Society of Chemical Industry.
Subject(s)
Food Preservation , Rheology , Triticum , Bread , Elasticity , Food Handling/methods , Nutritive Value , Seeds , Temperature , Triticum/chemistry , ViscosityABSTRACT
In the present study, a near-infrared (NIR) filter-based technique along with chemometrics as an analytical tool was used for determination of adulteration of Indian honey with jaggery. A total of 56 honey samples adulterated with different concentrations of jaggery syrup were analyzed using the NIR transflectance method at different wavelengths for multivariate analysis to develop a calibration model for jaggery adulteration in honey samples. The data were compressed using principal component analysis method and the model was developed using partial least square regression. The adulteration of all of the samples can be predicted with a standard error of calibration of 4.55 and a coefficient of determination (R(2)) of 0.81. The results demonstrate that the NIR technique along with chemometrics can be successfully used to determine jaggery adulteration in honey non-destructively.
