کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5762359 1624887 2017 21 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy
چکیده انگلیسی
Staling of bread is a major source of food waste and efficient monitoring of it can help the food industry in the development of anti-staling recipes. While the staling fingerprint in the mid-infrared region is fairly well established this paper set out to find the most informative parts of the near-infrared spectra with respect to staling. For this purpose, two-dimensional correlation spectroscopy on near- and mid-infrared spectra of wheat bread crumb during aging was employed for the first time. The important mid-infrared absorption band at 1047 cm−1 related to amylopectin retrogradation was found to correlate positively with increased bread hardness and to co-vary with the near-infrared band at 910 nm in the short wavelength region (r2 = 0.88 to hardness), the near-infrared band at 1688 nm in the 1. overtone region (r2 = 0.97 to hardness) and to the near-infrared band in the long wavelength region at 2288 nm (r2 = 0.97 to hardness). The spectral information from the first principal component on near-infrared and the first principal component on mid-infrared was found to be highly correlated by a r2 = 0.98. It is demonstrated that the major bread staling processes such as amylopectin retrogradation and water loss can be followed with both near- and mid-infrared spectroscopy.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 75, May 2017, Pages 92-99
نویسندگان
, , ,