FT-IR method for estimation of phytic acid content during bread-making process

Dave, Gayatri; Modi, H. A.

doi:10.1007/s11694-018-9836-y

Cited by 22 publications

(12 citation statements)

References 15 publications

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“…The changes in absorbances values at about 1151 and 1077 cm −1 could be related to the distribution of fiber fractions in the flours with different particle sizes [45]. The reduction of phytic acid content after sorghum grains dry heat treatment was observed by the decrease in absorbances at 1154 and 1416 [43], confirming thus the applicability of this kind of treatment for antinutrients reduction. The peaks found in the region 1200 to 1900 cm −1 are associated with different functional groups such as amides, amino acids, -C=O in aldehydes, C-O in esters, CO in anhydrides, =O in lactones, t-butyl groups, N-O pyridine groups, esters, lactones [36].…”

Section: Discussionmentioning

confidence: 61%

“…The absorption bands found at about 1151 and 1077 cm −1 could be attributed to the fiber fractions such as small hemicellulose and cellulose [45]. On the other hand, 1154 and 1416 could be due to the P-H, P-H banding, phosphine, and phosphoric acid which may be associated with the presence of phytic acid [43]. In the integral flours, the reduction of absorption intensity in 1154 and 1416 cm −1 was observed with the increase of sorghum grain dry heat treatment temperature.…”

Section: Molecular Characteristicsmentioning

confidence: 94%

“…FT-IR spectra of sorghum flours were acquired in the range of 650 to 4000 cm −1 , from a Thermo Scientific Nicolet iS20 (Waltham, MA, USA) device equipped with and ATR module, at a resolution of 8 cm −1 and with 64 scans. The spectra were analyzed with OMNIC software and the carbohydrates, protein, lipid, and polyphenols structures were identified according to previous studies [42][43][44].…”

Section: Ft-ir Spectra Collection and Interpretationmentioning

confidence: 99%

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Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics

2021

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This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum flour nutritional, functional, and molecular characteristics. The results obtained showed that dry heat treatment led to fat, fiber and water absorption capacity increase, while the moisture, protein, ash, water retention capacity, solubility index, foaming capacity, and FT-IR absorption bands characteristic to phytic acids decreased with temperature applied raised. Particle size reduction determined lower protein, solubility index, and emulsifying activity and higher fat content, oil absorption capacity, swelling power, and foaming capacity. White sorghum flour fractions presented lower protein content, except when they were treated at 140 °C, lower carbohydrates and fibers and higher fat content compared to those made of red sorghum. Moderate significant correlations (p < 0.05) were observed between some of the functional properties and proximate composition of flours. Thus, both dry heat treatment conditions and particle size exerted significant influences of sorghum flour chemical and functional properties. These results showed the importance of particle size and dry heat treatment on sorghum flours functionality, being helpful for further optimizations and choices for bakery products use.

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Section: Discussionmentioning

confidence: 61%

Section: Molecular Characteristicsmentioning

confidence: 94%

Section: Ft-ir Spectra Collection and Interpretationmentioning

confidence: 99%

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Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics

2021

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“…At these IR bands, the differences in second derivate data of tannin between unfermented and fermented samples were quite visible (Figure 3), and tannin contents were precisely and accurately predicted (Table 2). In the literature, it was stated that the band of 800 to 1400 cm -1 was responsible for vibrational absorption of organic phosphorus (P) containing P-O-R groups (Dave and Modi, 2018). Thus, IR band range of 800 to 1400 cm -1 was subjected to PLSR analysis.…”

Section: Prediction Of Chemical Contents By Plsr Combined Ftir-atr Spectroscopy Plrs Model Used Was Based On Following Equationmentioning

confidence: 99%

A Fast and Robust FTIR-ATR Coupled Chemometric Determination of Chemical and Molecular Structure of Wheat (Triticum aestivum L.) under a Series of Microbial Fermentation Processes

Yaşar

Tosun

2021

BUASVMCN-ASB

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This study aimed to ferment wheat grain by optimised bacteria, yeast and fungal fermentations. Crude protein, tannin, phytic acid and lactic acid contents of samples taken at 24 h intervals determined by chemical methods were compared with those of infrared (IR) spectro-chemometry. Secondary protein components were further quantified with IR spectra deconvolution method. The results indicated that some fermentations increased crude protein of wheat, whilst its tannin and phytic acid degraded in all fermentations. Wheat enriched with lactic acid content in all fermentations. FT-IR spectroscopic method accurately (99.99% of recovery) and precisely (regression coefficient of prediction R2 = 0.999, P <0.0001) predicted these nutrient contents. Fermentation positively caused a re-organised secondary protein conformation; the percentages of β-sheet and α-helix increased by 68 and 140%, respectively, whereas the random coil decreased by 63%. FT-IR spectrometry combined with suitable chemometric tools provided a fast and robust monitoring of chemical and structural changes during microbial fermentation.

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“…Whole-wheat flour is a staple food widely consumed around the world, as it is the main ingredient for many products, including bread, cake, pasta, cookies, among others. Its consumption provides many nutrients in the human diet, especially fibre, carbohydrates, and proteins (Dave & Modi, 2018;Hussain et al, 2019). Moreover, it is usually cheap and accessible, being a good alternative to be implemented as a food vehicle as a strategy for food fortification (Akhtar et al, 2008).…”

Section: In Chapter 4 -Study Of Changes In Pasta During Cooking By Hyperspectral Imagingmentioning

confidence: 99%

Nir spectral techniques and chemometrics applied to food processing

Badaró¹

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Dedico esta tese aos meus pais, meu porto seguro, e ao meu noivo, minha calmaria.ACKNOWLEDGMENT À Deus sobre todas as coisas, por sempre me abrir caminhos e me proporcionar tudo que tenho vivido.Aos meus pais por me amarem incondicionalmente, por sempre me apoiarem, incentivarem, acreditarem e investirem em mim. Obrigada por sempre me proporcionarem tudo de melhor que eu podia ter. Nunca terei palavras suficientes para descrever minha gratidão por ser sua filha. Tudo que sou devo a vocês! Obrigada, eu amo vocês! Ao meu noivo, parceiro e melhor amigo, Josi, quem sempre confiou no meu potencial e me incentivou a correr atrás dos meus sonhos, mesmo que isso me levasse para longe dele. Obrigada por tudo meu amor, muito do que eu vivi durante minha vida acadêmica devo a você. Obrigada por ter sido minha calmaria em muitos momentos de tormento.Ao professor Douglas Fernandes Barbin, pela orientação, conhecimentos compartilhados e pela amizade. Sou extremamente grata por todas as oportunidades que me proporcionou. Em um período de tanta pressão na vida de um aluno de doutorado, só consigo pensar que tive a sorte de ter encontrado, além de um mentor, um exemplo de dedicação e profissionalismo. Obrigada por sempre me incentivar. O mundo acadêmico precisa de mais professores/orientadores como você!Ao LINA e todos seus integrantes pelo convívio. Em especial às minhas amigas Bianca, Juliana, Fernanda, Bruna e Maria, por todo carinho, conselhos e conversas. Obrigada pelos lanches, pirulitos e risadas que compartilhamos todo esse tempo, vocês fizeram esse convívio muito mais leve. Em especial também ao meu amigo Pier, pelas infinitas conversas por áudios de 30 minutos no whatsapp, nas quais eu sempre falava e era sempre humilhada, hahahaha. À minha aluna de iniciação científica, Fernanda Morimitsu, por me ajudar com meus experimentos e me permitir lhe ensinar um pouco do que aprendi no doutorado. Dalai Lama RESUMOTécnicas rápidas, não destrutivas e livres de produtos químicos estão em crescente demanda em muitas áreas da indústria. As técnicas de espectroscopia no infravermelho próximo (NIRS) e de imagem hiperespectral no infravermelho próximo (NIR-HSI) têm demonstrado grande potencial na determinação de parâmetros de qualidade de alimentos, autenticação de produtos alimentícios, detecção de fraudes alimentares, entre muitas outras aplicações. Na espectroscopia NIR, as medições são feitas em pontos específicos da amostra, detectando apenas uma pequena porção; enquanto na imagem hiperespectral, as informações espectrais e espaciais são combinadas, sendo uma escolha adequada para muitos produtos alimentícios, uma vez que são matrizes muito heterogêneas. Portanto, este estudo teve como objetivo revisar todas as aplicações de NIRS (dispersivos), Transformada de Fourier (FT) NIR e HSI na avaliação de parâmetros de qualidade da farinha de trigo e de produtos à base de trigo, bem como para a autenticação e determinação da composição desses produtos. Além disso, este trabalho teve como objetivo identificar e classificar diferentes tipo...

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FT-IR method for estimation of phytic acid content during bread-making process

Cited by 22 publications

References 15 publications

Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics

Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics

A Fast and Robust FTIR-ATR Coupled Chemometric Determination of Chemical and Molecular Structure of Wheat (Triticum aestivum L.) under a Series of Microbial Fermentation Processes

Nir spectral techniques and chemometrics applied to food processing

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