2002
DOI: 10.1255/jnirs.323
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Using Fourier Transform near Infrared Spectroscopy in Determining Kernel Hardness, Protein and Moisture Content of Whole Wheat Flour

Abstract: Fourier transform near infrared (FT-NIR) spectroscopy was used successfully to determine the kernel hardness, protein and moisture content of a single sample set of whole wheat flour. The hardness calibration was derived by performing partial least square (PLS) regression on baseline corrected data and using the particle size index (PSI) test as reference method. Both the protein and moisture calibrations were derived by performing PLS regression on multiplicative scatter corrected (MSC) and baseline corrected… Show more

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Cited by 51 publications
(31 citation statements)
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“…In particular, the developed RVA regression models allowed higher accuracies than those associated with the reference data for HLM and HKM, for which an error of 2.0 g hL À1 and 4.0 g can be expected (Voca et al, 2009). The PSI method can be associated with a laboratory error of 2.24% (Manley, Van Zyl, & Osborne, 2002) although this error was reported for mean PSI results and not the ratio between the PSI fractions as in this study.…”
Section: Quantification Of Hardness Properties In Maize Samplesmentioning
confidence: 54%
“…In particular, the developed RVA regression models allowed higher accuracies than those associated with the reference data for HLM and HKM, for which an error of 2.0 g hL À1 and 4.0 g can be expected (Voca et al, 2009). The PSI method can be associated with a laboratory error of 2.24% (Manley, Van Zyl, & Osborne, 2002) although this error was reported for mean PSI results and not the ratio between the PSI fractions as in this study.…”
Section: Quantification Of Hardness Properties In Maize Samplesmentioning
confidence: 54%
“…There are many ways of taking care of missing data including algorithms that ignore the missing data while calculating the loadings but the Okkam's razor principle is important here: do not attempt something difficult when something simple does the job. For the 50 samples, the hardness values (range: 44-58%) and protein content (range: 11.2-16.7%) measured as described previously [14][15] are also available. The moisture content of the samples was held constant (range 11.4-12.3%).…”
Section: Methodsmentioning
confidence: 99%
“…Multivariate calibration on NIR spectra is now commonly used for routine analysis to determine protein, moisture, gluten, fiber content, and hardness in flours (Osborne and Fearn, 1986;Manley et al, 2002).…”
Section: Near Infrared (Nir)mentioning
confidence: 99%