Exploiting direct and indirect methods for the estimation of the total carotenoid concentration in dried pastas

Dóka, O.; Bićanić, D.; Buijnsters, Josephus Gerardus; Spruijt, Ruud B.; Luterotti, Svjetlana; Végvári, György

doi:10.1007/s00217-010-1222-x

Cited by 10 publications

(5 citation statements)

References 19 publications

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“…Recently, Raman spectroscopy has been applied for quantitative analysis of sugars (Batsoulis et al, 2005;Wang, Mizaikoff, & Kranz, 2009) carotenoids (Bhosale et al, 2004;Dóka et al, 2010)and fatty acids (Afseth, Segtnan, Marquardt, & Wold, 2005)amongst others. However, quantitative analysis by absolute Raman intensity does not show good correlation because it is dependent on a number of factors such as experimental effects and laser power.…”

Section: Laser Power Dependency Of Raman Intensity and Band Ratiomentioning

confidence: 99%

Quantitative analysis of quercetin using Raman spectroscopy

Numata¹,

Tanaka²

2011

Food Chemistry

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Section: Laser Power Dependency Of Raman Intensity and Band Ratiomentioning

confidence: 99%

Quantitative analysis of quercetin using Raman spectroscopy

Numata¹,

Tanaka²

2011

Food Chemistry

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“…There is much debate about the reliability of indirect measurement techniques, such as HPLC. For instance, when HPLC was compared with direct measurements of total carotenoid content in pastas using photo acoustic (PA) spectroscopy and colorimetry [16], HPLC was able to detect total carotenoid concentration in only six wheat samples among the 13 samples analysed, whereas PA spectroscopy and colorimetry showed measurable signals for all 13 samples. Indeed, the milling process, which is necessary for HPLC analysis, is known to affect wheat quality.…”

Section: Nutritional Analysesmentioning

confidence: 99%

Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations

Vindras-Fouillet¹,

Ranke²,

Anglade³

et al. 2014

FNS

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Population varieties can meet the needs of organic farming as they are composed of diverse genotypes and have nutritional and sensory characteristics of interest. Their intra-specific genetic variability helps to adapt to the diversity of soil and climate conditions, management practices and needs. Moreover, an integrated organic bread sector has emerged willing to use more wheat populations. To explore sensory and nutritional potential of bread wheat populations, hedonic tests, sensory profile and nutritional analyses were implemented on eight wheat population varieties and one modern variety. Hedonic tests revealed consensus among consumer when ranking according to specific sensory characteristics and showed preferences for red wheat breads. Descriptive sensory test showed significant differences between genotypes on 6 out of 11 descriptors and confirmed the sensory specificity of red wheat accessions. Nutritional analyses showed differences especially on minerals content. Sensory differences between breads from different genotypes can be perceived both by trained and untrained panels as suggested by results. Moreover, red accessions showed specific sensory characteristics which are well-perceived by the two panels. Breeding effort should be maintained for high diverse genotypes with improved sensory and nutritional qualities adapted to organic farming conditions. Indicators like kernel colour should be sought to help integrate such criteria.

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“…This was demonstrated by various authors through the optical characterizing of food products, such as marine algae, coffee, milk, cheese, yogurt, tortillas, maize, ketchup, pastas, chocolates, vegetables, etc. (Rosencwaig and Hall, 1975;Reis et al, 1986;Martel et al, 1987: Bicanic et al, 2011Dóka et al, 2010;2013;Hernández-Aguilar et al, 2011 ;. Likewise, few researches of PAS applied to the study of bread products have been found.…”

Section: Introductionmentioning

confidence: 99%

Photoacoustic Spectroscopy in the Characterization of Bread with Turmeric Addition

Hernández-Aguilar

Domínguez-Pacheco

Valderrama-Bravo

et al. 2020

Food Bioprocess Technol

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In this research, we to apply photoacoustic spectroscopy and evaluate bread added with turmeric (Curcuma longa Linnaeus) at different concentrations in relation to wheat flour weight (0, 1.25, 2.5, 5 and 10%). The amplitude of the photoacoustic signal was related to measures of antioxidant activity and evaluate the sanitary quality and also, the texture, color and sensory acceptability of the breads. It is shown that: i) The photoacoustic signal produced by bread significantly increases with the turmeric concentration, such that it raises more than 100% for a concentration of 10% at the wavelengths of 428 and 515nm. ii) The Bread antioxidant activity is directly proportional to the level of photoacoustic signal at 515 nm and its value increases from 73.21% to 91.73%, when the concentration increases from 0 to 10%. iii) The sanitary quality of bread added with 2.5 % of turmeric is relatively higher than the ones obtained for other lower concentrations. No fungal colonies were observed in bread mixed with 2.5%, 5% and 10%, after six days of storage. iv) The addition of turmeric powder for bread making can slow down their textural changes (hardness, elasticity, cohesiveness, resilience and chewiness) during storage. v) Bread at 2.5 and 5% of turmeric concentration showed the yellowest color, while the one with a 10% concentration exhibited the most reddish color.Finally, through Principal component analysis it was possible to demonstrate that a concentration of either 5 or 10% of turmeric added to wheat flour could be used to improve its sanitary quality and antioxidant activity.

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Exploiting direct and indirect methods for the estimation of the total carotenoid concentration in dried pastas

Cited by 10 publications

References 19 publications

Quantitative analysis of quercetin using Raman spectroscopy

Quantitative analysis of quercetin using Raman spectroscopy

Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations

Photoacoustic Spectroscopy in the Characterization of Bread with Turmeric Addition

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