Identification of Baha'sib mung beans based on Fourier transform near infrared spectroscopy and partial least squares

Qian, Lili; Li, Dianwei; Song, Xuejian; Zuo, Feng; Zhang, Dongjie

doi:10.1016/j.jfca.2021.104203

Cited by 11 publications

(4 citation statements)

References 37 publications

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“…Several studies reported that boiled mung bean was more conducive to increasing soluble fiber content, lowering cholesterol, enhancing antioxidant activity, and inhibiting weight gain and fat accumulation, more suitable as a food supplement for patients with hypercholesterolemia [ 34 , 35 ]. Because of the lower texture parameters and higher nutritional health benefits of boiled mung bean, it is more likely to appeal to middle-aged and elderly consumers [ 23 , 36 ].…”

Section: Discussionmentioning

confidence: 99%

Agronomic Traits, Fresh Food Processing Characteristics and Sensory Quality of 26 Mung Bean (Vigna radiata L.) Cultivars (Fabaceae) in China

Zhao

Meng

Chen

et al. 2022

Foods

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In recent years, with the expansion of mung bean (Vigna radiata L.) planting areas and the increase of consumer demand, it has become imperative to screen high-quality mung bean cultivars. In this study, the agronomic traits, fresh bean characteristics, and sensory evaluation of boiled beans were analyzed for 26 mung bean cultivars. The results showed that the variation coefficient and genetic diversity index of six agronomic traits of mung bean ranged from 9.04% to 44.98%, 1.68 to 1.96, respectively, with abundant genetic variation, and the highest was the grain yield. Mung bean cultivars with higher grain yield had more advantage in the number of branches, number of pods per plant, and 100-seed weight. The fresh bean traits were relatively stable, with an average coefficient variation of 8.48%. The trait with the highest genetic diversity index was the number of seeds per pod (2.03). The cultivar with the highest total sensory evaluation score of boiled beans was Zhanglv 3 (75.67), which had more advantages in taste and color. Through the comprehensive evaluation of grey relational analysis, the cultivars suitable for fresh food processing were Zhonglv 3 (0.960), Jilv 11 (0.942), Zhonglv 1 (0.915), CES-78 (0.899) and Kelv 2 (0.896). Generally, the high-quality cultivars with higher yield and fresh food processing characteristics were CES-78, Kelv 2, Zhonglv 16, and Zhonglv 2. This study provided a preference for the breeding of fresh mung bean cultivars, development of new products and improvement of mung bean resource utilization.

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Section: Discussionmentioning

confidence: 99%

Agronomic Traits, Fresh Food Processing Characteristics and Sensory Quality of 26 Mung Bean (Vigna radiata L.) Cultivars (Fabaceae) in China

Zhao

Meng

Chen

et al. 2022

Foods

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“…Similar to other aspects of food authenticity research, NIR is the most commonly used method for geographic origin identification in plant-derived foods, such as cereals and vegetables. The geographic sources of cereal from different countries, including rice ( Teye et al, 2019 ), durum wheat ( De Girolamo et al, 2019 ), grain maize ( Schuetz et al, 2022 ) and mung bean ( Qian et al, 2022 ), were determined with discrimination accuracy values ranging from 90% to 100%. Vegetable product studies have shown that spectral classification accuracy requires selecting suitable, reliable prediction models.…”

Section: Principle and Research Progress In Rapid Analysis Technologymentioning

confidence: 99%

Rapid analysis technologies with chemometrics for food authenticity field: A review

Zhang,

Li,

Zhao

et al. 2024

Current Research in Food Science

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“…The results showed that near-infrared spectroscopy was an effective tool to trace the origin of tilapia fillets. Qian et al [ 139 ] established a dual origin–variety tracing system by applying Fourier transform near-infrared spectroscopy and the partial least squares method, and identified and traced the origin and varieties of Baha Siber mung bean, realizing a new idea of brand protection. Schievano et al [ 140 ] tracked the authenticity of acacia honey using MRI equipment to detect the sugar content of honey products.…”

Section: Intelligent Source Tracing Equipmentmentioning

confidence: 99%

Intelligent System/Equipment for Quality Deterioration Detection of Fresh Food: Recent Advances and Application

Wang,

Zhang,

Jiang

et al. 2024

Foods

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The quality of fresh foods tends to deteriorate rapidly during harvesting, storage, and transportation. Intelligent detection equipment is designed to monitor and ensure product quality in the supply chain, measure appropriate food quality parameters in real time, and thus minimize quality degradation and potential financial losses. Through various available tracking devices, consumers can obtain actionable information about fresh food products. This paper reviews the recent progress in intelligent detection equipment for sensing the quality deterioration of fresh foods, including computer vision equipment, electronic nose, smart colorimetric films, hyperspectral imaging (HSI), near-infrared spectroscopy (NIR), nuclear magnetic resonance (NMR), ultrasonic non-destructive testing, and intelligent tracing equipment. These devices offer the advantages of high speed, non-destructive operation, precision, and high sensitivity.

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Identification of Baha'sib mung beans based on Fourier transform near infrared spectroscopy and partial least squares

Cited by 11 publications

References 37 publications

Agronomic Traits, Fresh Food Processing Characteristics and Sensory Quality of 26 Mung Bean (Vigna radiata L.) Cultivars (Fabaceae) in China

Agronomic Traits, Fresh Food Processing Characteristics and Sensory Quality of 26 Mung Bean (Vigna radiata L.) Cultivars (Fabaceae) in China

Rapid analysis technologies with chemometrics for food authenticity field: A review

Intelligent System/Equipment for Quality Deterioration Detection of Fresh Food: Recent Advances and Application

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