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Relationships between swelling power, water solubility and near-Infrared spectra in whole grain barley: A feasibility study

journal contribution
posted on 18.09.2018, 00:00 by Daniel CozzolinoDaniel Cozzolino, S Roumeliotis, J Eglinton
Starch is the major component of the barley (Hordeum vulgare L) grain (approx. 70 %), and changes in its biophysical properties have an effect on malting and other grain properties. The objectives of this study were to investigate whether swelling properties and water solubility can be determined in whole grain barley samples using NIR spectroscopy and to characterise specific NIR spectra vibration regions that can provide information about these properties. Both swelling and water solubility index were measured in whole grain barley samples by reference methods and using NIR spectroscopy. From the examination of the partial least squares (PLS) loadings, we were able to relate the swelling properties (SP) with wavelengths in the NIR region that can be associated with amylose and amylopectin, while PLS loadings for water solubility index (WSI) were associated with wavelengths in the NIR region related to starch. It was demonstrated that these two parameters can be measured by NIR spectroscopy with standard errors in cross validation of 0.07 g/g and 0.42 % and standard errors of prediction of 0.08 g/g and 0.66 % for SP and WSI, respectively. The use of NIR spectroscopy will allow for the rapid and non-destructive screening of barley germplasm for breeding purposes. © 2012 Springer Science+Business Media, LLC.

Funding

Category 2 - Other Public Sector Grants Category

History

Volume

6

Issue

10

Start Page

2732

End Page

2738

Number of Pages

7

eISSN

1935-5149

ISSN

1935-5130

Publisher

Springer New York LLC

Peer Reviewed

Yes

Open Access

No

External Author Affiliations

University of Adelaide

Era Eligible

Yes

Journal

Food and Bioprocess Technology

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