The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers

Sujka, Katarzyna; Koczoń, P.; Ceglinska, A.; Reder, Magdalena; Ciemniewska‐Żytkiewicz, Hanna

doi:10.1155/2017/4315678

Cited by 52 publications

(58 citation statements)

References 30 publications

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“…Undoubtedly the most important and often applied in an industrial practice, is near-infrared spectroscopy (NIR) [11]. Other techniques include ATR (attenuated total reflection), infrared transmission and laser-induced breakdown spectroscopy [9,[12][13][14] In this report, we present a new, fast, and reliable Raman spectroscopic method for ash, moisture, and protein quantification in wheat milling fractions. Portable Raman spectrometers, widely available now, can be used to adapt this type of analysis in production facilities.…”

Section: Introductionmentioning

confidence: 99%

Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy

Czaja

Sobota

Szostak

2020

Foods

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Wheat flour is widely used on an industrial scale in baked goods, pasta, food concentrates, and confectionaries. Ash content and moisture can serve as important indicators of the wheat flour’s quality and use, but the routinely applied assessment methods are laborious. Partial least squares regression models, obtained using Raman spectra of flour samples and the results of reference gravimetric analysis, allow for fast and reliable determination of ash and moisture in wheat flour, with relative standard errors of prediction of the order of 2%. Analogous calibration models that enable quantification of carbon, oxygen, sulfur, and nitrogen, and hence protein, in the analyzed flours, with relative standard errors of prediction equal to 0.1, 0.3, 3.3, and 1.4%, respectively, were built combining the results of elemental analysis and Raman spectra.

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Section: Introductionmentioning

confidence: 99%

Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy

Czaja

Sobota

Szostak

2020

Foods

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“…different times of roasting and different temperatures applied. [20,32,33]. The statistical procedure of PLS (partially least square) resulted in finding statistical models correlating peroxide value, induction time and free fatty acids content with spectral data, respectively.…”

Section: Resultsmentioning

confidence: 99%

Characterization of oil from roasted hemp seeds using the PDSC and FTIR techniques

Bryś

Mellado³

et al. 2019

J Therm Anal Calorim

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The purpose of the present work was to characterize oil extracted from roasted hemp seeds using the PDSC and FTIR techniques. Roasting was conducted in a laboratory convective dryer. DSC method was used for the determination of the oxidative stability of oil extracted from hemp seeds. Pressure differential scanning calorimetry experiments were carried out using a DSC Q20, TA Instruments, coupled with a high-pressure cell. The isothermal temperature (393 K) was used for the data collection. The oxidative induction time was obtained from the PDSC curves. Infrared spectra were registered for every sample in the classic range of 4000-400 cm -1 with 1 cm -1 resolution, using System 2000 PerkinElmer instrument. The Grams AI 8.0 and TQ Analyst 8 software were used for spectral data processing. The samples of oil were also characterized by standard quality parameters: fatty acids composition (with use of GC technique), free fatty acids content by titration with 0.1 M potassium hydroxide and peroxide value determined by iodometric titration technique. Samples of oil extracted from hemp seeds after roasting in higher temperatures were characterized by lower induction time than oil from hemp seeds roasted in lower temperature. The results confirm that the induction time obtained from PDSC measurements can be used as parameters for the assessment of the resistance of oils from roasted hemp seeds to their thermaloxidative decomposition.

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“…Properties of rye flours. The basic technological parameters of flour include the content and quality of proteins, content of ash, amylolytic activity, expressed as falling number, and moisture (Sujka et al, 2017). Rye flours, in general, are characterized by somewhat lower protein content than wheat flours.…”

Section: Resultsmentioning

confidence: 99%

The productivity, quality and bread-making properties of organically and conventionally grown winter rye

Järvan

Lukme²,

Tupits

et al. 2018

Zemdirbyste-Agriculture

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Rye in combination with wheat is the major bread grain in northern Europe. Consuming rye whole grain products provides a rich source of dietary fibre as well as several bioactive compounds with potentially positive health implications. Due to limited research data concerning rye growing under different cultivation systems, there is also a lack of information on the influence of these systems on the quality properties of rye breads. The goal of the research was to compare the responses of rye to the conditions of organic and conventional management. The analysed properties included grain yield and quality, followed by the quality properties of whole grain flour, and ending with those of the end-product. Baking tests were carried out by using sourdough fermentation, and the pasting behaviours of rye flours were assessed using the Brabender Viscograph. Rye was grown on a sandy loam Albic Stagnic Luvisol (LVab-st) in a five-year crop rotation. Red clover was ploughed into the soil as green manure before rye sowing. For the organic treatment, no agrichemicals were used. For the conventional treatment, mineral fertilizers (N 83 P 30 K 75 kg ha-1 in total) and herbicides were applied. The results of this seven-year experiment showed that the grain yield by the organic treatment was 64% of that obtained by the conventional treatment. For the conventional treatment, the protein content was significantly (P < 0.05) higher than for the organic treatment. An inverse correlation (r = −0.596) was determined between protein and starch contents of rye whole grain flour. Although several differences occurred in the flour properties and fluctuations in the viscograms for the organic and conventional treatments, no significant differences in the properties of breads were established between the treatments. Consequently, the breads baked by using whole grain flour derived from organically and conventionally cultivated rye were practically of the same quality.

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The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers

Cited by 52 publications

References 30 publications

Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy

Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy

Characterization of oil from roasted hemp seeds using the PDSC and FTIR techniques

The productivity, quality and bread-making properties of organically and conventionally grown winter rye

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