An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley

• Attenuated total reflectance and mid infrared spectroscopy was used to understand gelatinization in whole barley samples.
• The interpretation of the data generated was achieved by the use of MIR ratios and two dimensional spectroscopy.
• The result of this study showed that ATR-MIR spectroscopy can be used as tool to interpret differences in barley samples.

The aim of this study was to evaluate the use of attenuated total reflectance and mid infrared (ATR-MIR) spectroscopy and to understand the gelatinization and retro-gradation of flour barley samples and the relationship with malting quality. Samples were sourced from two commercial barley varieties exhibiting high hot water extract (HWE) namely Navigator (n = 8), and Admiral (n = 8). Samples were analysed using the Rapid Visco Analyser (RVA) and ATR-MIR analysis. These results showed that ATR-MIR spectroscopy is capable of characterising gel samples derived from barley flour samples having different malting characteristics. Infrared spectra can effectively represent a ‘fingerprint’ of the sample being analysed and can be used to simplify and reduce analytical times in the routine methods currently used.