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|Title:||Exploring the use of Near Infrared (NIR) Reflectance spectroscopy to predict starch pasting properties in whole grain barley|
|Citation:||Food Biophysics, 2013; 8(4):256-261|
|Publisher:||Springer New York LLC|
|D. Cozzolino, S. Roumeliotis, J. Eglinton|
|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.|
|Keywords:||Rapid visco analyser; Barley; Near infrared spectroscopy; Pasting properties; Starch|
|Rights:||© Springer Science+Business Media New York 2013|
|Appears in Collections:||Agriculture, Food and Wine publications|
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