Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/79506
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Type: Journal article
Title: Prediction of starch pasting properties in barley flour using ATR-MIR spectroscopy
Author: Cozzolino, D.
Roumeliotis, S.
Eglinton, J.
Citation: Carbohydrate Polymers, 2013; 95(1):509-514
Publisher: Elsevier Sci Ltd
Issue Date: 2013
ISSN: 0144-8617
1879-1344
Statement of
Responsibility: 
D. Cozzolino, S. Roumeliotis, J. Eglinton
Abstract: The objective of this study was to evaluate the feasibility of using attenuated total reflectance (ATR) mid infrared (MIR) spectroscopy to predict starch pasting properties in barley flour samples. A total of 180 barley flour samples sourced from the University of Adelaide germplasm collection, harvested over three seasons (2009, 2010 and 2011) were analysed using both ATR-MIR and the rapid visco analyser (RVA) techniques. Calibrations (n=100) were developed using partial least squares (PLS1) regression and full cross validation. The coefficient of determination (R(2)) and the standard error in cross validation (SECV) were 0.74 (SECV=875 RVU) for peak viscosity (PV), 0.63 (SECV=561 RVU) for trough (THR), 0.80 (SECV=173 RVU) for breakdown (BRK), 0.74 (SECV=126 RVU) for setback (STB), 0.77 (SECV=679 RVU) for final viscosity (FV), and 0.73 (SECV=0.57 s) for time to peak (TTP). The RPD values (SD/SEP) from the validation indicated that only BRK can be accurately predicted (RPD=4). We have demonstrated that ATR-MIR spectroscopy has the potential to significantly reduce analytical time and cost during the analysis of barley flour for starch pasting properties.
Keywords: Rapid visco analyser
barley
mid infrared
pasting properties
starch
attenuated total reflectance
Rights: © 2013 Elsevier Ltd. All rights reserved.
DOI: 10.1016/j.carbpol.2013.03.001
Appears in Collections:Agriculture, Food and Wine publications
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