FT-IR spectroscopy with chemometrics for rapid detection of wheat flour adulteration with barley flour

Arslan, Fatma Nur; Akin, Gönül; Elmas, Şükriye Nihan Karuk; Üner, Birol; Yılmaz, İbrahim; Janssen, Hans‐Gerd; Kenar, Adnan

doi:10.1007/s00003-019-01267-9

Cited by 26 publications

(15 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The disparities in peaks between 1148.85 and 994.25 994.25 cm −1 could be attributable to the stretching and bending vibrations of C–H, C–O–C, and C–O bonds [ 85 ], as well as the differences in carbohydrate and protein contents caused by different periods of fermentation [ 69 ]. Other absorbance peaks ranging from 859.69 to 406.94 cm −1 denoted the presence of COH, CCH, and OCH in the flours [ 86 ], and the variations among the peaks could be linked to changes in the protein content of flours caused by fermentation [ 71 ]. Adebiyi et al [ 30 ] also linked the disparities of peaks to protein changes due to fermentation.…”

Section: Resultsmentioning

confidence: 99%

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

Mudau

Ramashia

Mashau

2022

Foods

View full text Add to dashboard Cite

Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre, minerals, and micronutrients. Fermentation is one of the oldest methods of food processing, and it has been used to ferment cereal grains such as finger millet (FM) for centuries. The aim of this study was to investigate the impact of spontaneous fermentation (SF) on mineral content, functional, thermo-pasting, and microstructural properties of light- and dark-brown FM flours. Spontaneous fermentation exhibited a significant increase in the macro-minerals and micro-minerals of FM flours. In terms of functional properties, SF decreased the packed bulk density and swelling capacity, and it increased the water/oil absorption capacity of both FM flours. Spontaneous fermentation had no effect on the cold paste viscosity of FM flours. However, significant decreases from 421.61 to 265.33 cP and 320.67 to 253.67 cP were observed in the cooked paste viscosity of light- and dark-brown FM flours, respectively. Moreover, SF induced alterations in the thermal properties of FM flours as increments in gelatinisation temperatures and gelatinisation enthalpy were observed. The results of pasting properties exhibited the low peak viscosities (1709.67 and 2695.67 cP), through viscosities (1349.67 and 2480.33 cP), and final viscosities (1616.33 and 2754.67 cP), along with high breakdown viscosities (360.00 and 215.33 cP) and setback viscosity (349.33 and 274.33 cP), of spontaneously fermented FM flours. Scanning electron microscopy showed that SF influenced changes in the microstructural properties of FM flours. The changes induced by SF in FM flours suggest that flours can be used in the food industry to produce weaning foods, jelly foods, and gluten-free products that are rich in minerals.

show abstract

Section: Resultsmentioning

confidence: 99%

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

Mudau

Ramashia

Mashau

2022

Foods

View full text Add to dashboard Cite

show abstract

“…The fractions of amide I (1835–1585 cm −1 ), polyphenols (1516–1747 cm −1 ) and starch (800–1300 cm −1 ) were identified, the data being processed with OMNIC software. The starch, polyphenols and protein structures were assessed according to previous studies [ 31 , 68 , 69 , 70 ]. Fourier deconvolution was applied in order to characterize starch and protein structures.…”

Section: Methodsmentioning

confidence: 99%

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Iuga

Mironeasa

2021

Plants

View full text Add to dashboard Cite

Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins’ secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product’s properties.

show abstract

“…FTIR analysis of barley flour and xerogel has given in Figure 3. A narrowband of 997 cm −1 represents COC vibrations of α ‐1,4 glycosidic linkage, and deformation of polysaccharides is indicated by COH linkage in the region 1076 cm −1 , CO and CC bonds are in the region of 1149 cm −1 , HOH bond belongs to the region 1644 cm −1 , CH bond belongs to 2900 cm −1 , and OH bond belongs to the broad spectrums from 3600 to 3200 cm −1 (Arslan et al, 2020). Hydroxyl groups are more abundant in barley flour than barley xerogel because, after recrystallization, the free hydroxy group is not available and changes its structure.…”

Section: Resultsmentioning

confidence: 99%

Study on the optimization of barley flour xerogel and its programed oleomorphic 3D shape‐shifting

Cheeyattil

Rajan

Stephen

et al. 2022

J Food Process Engineering

View full text Add to dashboard Cite

Food xerogel is a dried form of hydrogel prepared by drying the gelatinized starch or hydrocolloids. An adequately engineered flat 2D xerogel can change into a programmed 3D structure under an external stimulus. The current study focuses on optimizing the barley flour concentration (2, 4, 6, and 8%) and gelatinization temperature (60, 70, 80, 90, and 100°C) for obtaining flat xerogels through sessile drop drying. The effect of flour composition (amylose and amylose content) and gelatinization temperature (determined by differential scanning calorimetry) on xerogel formation has been evaluated. Further, it discusses the impact of constraint material (cellulose acetate) coating and its pattern on the oleomorphic shape‐shifting of xerogels. Initially, the properties of hydrogel (least gelation concentration, pasting properties, solubility, swelling power) and xerogel (texture, FTIR, surface morphology) were analyzed to understand the morphogenic behavior of xerogel. Once the crack‐free xerogels (optimized at 6% flour concentration and 70°C gelatinization temperature) were obtained after sessile drop drying, they were cut into required 2D shapes (circular and triangular) and treated with cold plasma. Then, these plasmas‐treated xerogels were coated with constraint material (cellulose acetate) in specific patterns to obtain the programmed oleomorphic shape change (2D to 3D) at 180°C (after 2.0 s). Meanwhile, the uncoated xerogels subjected to shape‐shifting had not shown any desirable shape change during frying. The xerogels that transformed into 3D structures were further analyzed for their shape‐changing properties such as bending curvature, angle, height, and end‐to‐end distance. Practical Applications Customized stimuli‐responsive food shape transformation can be achieved by constructing well‐engineered and designed xerogel with various geometrical structures. 2D to 3D configuration obtained through hydromorphic, oleomorphic, pH‐triggered, and other shape transformations is a prime focus in the innovative food engineering sector. The main advantage of 2D xerogel is to bring down the packaging, storage, and transportation expenditure. The application of non‐thermal technologies like cold plasma has an impact on surface morphology (ablation) and enhanced anisotropic behaviors.

show abstract

FT-IR spectroscopy with chemometrics for rapid detection of wheat flour adulteration with barley flour

Cited by 26 publications

References 36 publications

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Study on the optimization of barley flour xerogel and its programed oleomorphic 3D shape‐shifting

Contact Info

Product

Resources

About