Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties

Verdú, Samuel; Vásquez, Francisco; Ivorra, Eugenio; Sanchez, Alberto; Baviera, José Manuel Barat; Grau, Raúl

doi:10.1016/j.jfoodeng.2016.07.017

Cited by 21 publications

(11 citation statements)

References 19 publications

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“…It was concluded that the Raman HSI technique generated consistent predictive abilities. Moreover, VIS/NIR HSI was employed to effectively characterize the temperature series quality attributes of oat flour during heat treatments (such as 80, 100, and 130 °C) (Verdú and others ). These results verified the capacities of HSI for the rapid qualitative assessment of various cereal flours.…”

Section: Quality Evaluation Of Powdery Foodsmentioning

confidence: 99%

Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review

Sun

2017

Comp Rev Food Sci Food Safe

138

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Fourier transform infrared (FT-IR) and Raman and hyperspectral imaging (HSI) techniques have emerged as reliable analytical methods for effectively characterizing and quantifying quality attributes of different categories of powdery food products (such as milk powder, tea powder, cocoa powder, coffee powder, soybean flour, wheat flour, and chili powder). In addition to the ability for gaining rapid information about food chemical components (such as moisture, protein, and starch), and classifying food quality into different grades, such techniques have also been implemented to determine trace impurities in pure foods and other properties of particulate foods and ingredients with avoidance of extensive sample preparation. Developments of corresponding quality evaluation systems based on FT-IR, Raman, and HSI data that measure food quality parameters and ensure product authentication, would bring about technical and economic benefits to the food industry by enhancing consumer confidence in the quality of its products. Accordingly, a comprehensive review of the mushrooming spectroscopy-based FT-IR, Raman, and HSI literature is carried out in this article. The spectral data collected, the chemometric methods used, and the main findings of recent research studies on quality assessments of powdered materials are discussed and summarized. Providing a review in such a flourishing research field is relevant as a signpost for future study. The conclusion details the promise of how such noninvasive and powerful analytical techniques can be used for rapid and accurate determinations of powder quality attributes in both academical and industrial settings.

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Section: Quality Evaluation Of Powdery Foodsmentioning

confidence: 99%

Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review

Sun

2017

Comp Rev Food Sci Food Safe

138

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“…Principal Components Analysis was applied to data to have an overview of samples behavior and identify outliers. PCA reduces the information in a large amount of variables to Principal Components (PCs), which are new variables resulted from linear combinations of the original ones [13]. Calibration (70% of the samples) and validation (30% of the samples) sets were selected using PCA scores and Kennard-Stone algorithm.…”

Section: Principal Components Analysis (Pca)mentioning

confidence: 99%

Identification of Copper in Stems and Roots of Jatropha curcas L. by Hyperspectral Imaging

et al. 2020

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The in situ determination of metals in plants used for phytoremediation is still a challenge that must be overcome to control the plant stress over time due to metals uptake as well as to quantify the concentration of these metals in the biomass for further potential applications. In this exploratory study, we acquired hyperspectral images in the visible/near infrared regions of dried and ground stems and roots of Jatropha curcas L. to which different amounts of copper (Cu) were added. The spectral information was extracted from the images to build classification models based on the concentration of Cu. Optimum wavelengths were selected from the peaks and valleys showed in the loadings plots resulting from principal component analysis, thus reducing the number of spectral variables. Linear discriminant analysis was subsequently performed using these optimum wavelengths. It was possible to differentiate samples without addition of copper from samples with low (0.5–1% wt.) and high (5% wt.) amounts of copper (83.93% accuracy, >0.70 sensitivity and specificity). This technique could be used after enhancing prediction models with a higher amount of samples and after determining the potential interference of other compounds present in plants.

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“…In complex starch-based matrices such as flours, information on the effects of HMT on the functional performance of both the raw materials and end-products is limited. Thermal treatment of flours has successfully been applied to wheat (Cetiner et al, 2017), sorghum (Marston et al, 2016), barley (Purhagen et al, 2011), and composite oat-wheat (Verdú et al, 2017), and barley-wheat (Collar and Armero, 2018a) flours to improve volume, textural profile and/or keeping behavior of the resulting cakes (Nakamura et al, 2008;Neill et al, 2012) and/or breads (Collar and Armero, 2018b,c).…”

Section: Introductionmentioning

confidence: 99%

Functional and Thermal Behaviours of Heat-Moisture-Treated Starch-Rich Wheat-Based Blended Matrices: Impact of Treatment of Non-wheat Flours

Collar

Armero

2019

Food Bioprocess Technol

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The significance of heat moisture treatment (HMT, 15% moisture content, 1 h and 120ºC) of single common wheat (WT), teff (T), chestnut (CN) and whole chickpea (CP) flours has been investigated a) on main chemical, nutritional and functional flour parameters and b) on visco-metric and thermal behaviors of treated blended breads. Characterization of native and HMT flours evidenced significant (p<0.05) but discreet effects of the thermal treatment of flours on main functional parameters in terms of promotion of the ability of the flour to associate with water and of the formation of water-soluble molecules from small fragments of amylopectin or amylose. Dilution of the basic wheat flour system by accumulative addition of T, CN, and CP flours submitted to partial or total HMT did impact on the disorganization and later reorganization of starch components of the starch-rich blended matrices in excess of water (pasting, gelling) and under water restrictions (retrogradation kinetics). Simultaneous presence of T/CN, T/CP and CN/CP either singly or fully thermally treated provided enhancement of the visco-metric profile on pasting and gelling, and decreased the extent and the rate of amylopectin crystallization on ageing.

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Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties

Cited by 21 publications

References 19 publications

Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review

Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review

Identification of Copper in Stems and Roots of Jatropha curcas L. by Hyperspectral Imaging

Functional and Thermal Behaviours of Heat-Moisture-Treated Starch-Rich Wheat-Based Blended Matrices: Impact of Treatment of Non-wheat Flours

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