Predicting the Buckwheat Flour Ratio for Commercial Dried Buckwheat Noodles Based on the Fluorescence Fingerprint

Abstract

A rapid method for predicting the buckwheat flour ratio of dried buckwheat noodles was developed by using the fluorescence fingerprint and partial least squares regression. Fitting the calibration model to validation datasets showed R(2)=0.78 and SEP=12.4%. The model was refined for a better fit by deleting several samples containing additional ingredients. The best fit was finally obtained (R(2)=0.84 and SEP=10.4%) by deleting the samples containing vinegar, green tea, seaweed, polysaccharide thickener, and yam. This result demonstrates that a calibration model with high accuracy could be constructed based on samples similar in material composition. The developed methodology requires no complex preprocessing, enables rapid measurement with a small sample amount, and would thus be suitable for practical application to the food industry.

Measurement of Residual Bran Distribution on Milled Rice Using Fluorescence Fingerprint-derived Imaging

“…This could be a drawback for on-line applications because the time and cost for acquiring the abundant images can be considerable. Studies in the past performed principal component analysis (PCA) for wavelength selection (Tsuta et al, 2007) or reduced the wavebands for image acquisition (Kokawa et al, 2011) to limit the number of wavelengths. However, PCA is a post-process technique and does not eliminate the images needed to be acquired.…”

Fluorescence Fingerprint Imaging of Gluten and Starch in Wheat Flour Dough with Consideration of Total Constituent Ratio

“…The set of fluorescence images was taken using 2 × 2 binning (Nasibov et al, 2010), resulting in an image of 512 × 672 pixels. Dark noise (Sugiyama, 1999;Tsuta et al, 2002) was corrected by subtracting a "dark image" acquired by the same camera while the camera shutter ents (Kokawa et al, 2011). FF, also known as the excitationemission matrix (EEM), is a set of fluorescence spectra acquired at consecutive excitation wavelengths, creating a threedimensional diagram (Jiang et al, 2010).…”

“…The water was drained for 30 min and the precipitated starch was weighed. Both gluten and starch were weighed in a wet state.Acquisition of fluorescence images An FF imaging system consisting mainly of a near-ultraviolet light source (MAX-302, Asahi Spectra, Tokyo, Japan), a monochrome CCD camera (ORCA-ER-1394, Hamamatsu Photonics, Shizuoka, Japan), and two sets of band-pass filters was constructed as reported earlier (Kokawa et al, 2011;Kokawa et al, 2012). With this imaging system, light from the light source is filtered through a band-pass filter (HQBP filter, Asahi Spectra) and light of a specific wavelength is irradiated onto the sample.…”

“…FF, also known as the excitationemission matrix (EEM), is a set of fluorescence spectra acquired at consecutive excitation wavelengths, creating a threedimensional diagram (Jiang et al, 2010). The pattern of this diagram is unique for every constituent, and several FF studies of various foods have been reported (Sadecka and Tothova, 2007) such as meat (Moller et al, 2003), olive oil (Guimet et al, 2004), and buckwheat noodles (Shibata et al, 2011).FF has been used in imaging to visualize the internal structure of soybean seeds (Tsuta et al, 2007) and the distribution of gluten and starch in dough (Kokawa et al, 2011;Kokawa et al, 2012). In these studies, the FF data acquired at each spatial position are analyzed to obtain information on the target constituent, and this information is visualized by converting the calculated values into pseudo color.…”

“…The primary starch was freezedried and kept at −20℃. These samples of fractionated gluten and starch were used as reference data when analyzing the FF of the dough.Thin sections were made from the dough, gluten and starch samples with a cryomicrotome (Leica CM1850, Leica Microsystems Japan, Tokyo, Japan) according to Kokawa et al (2011). Thin sections were needed because it was shown in a previous study (Kokawa et al, 2013) that starch and gluten on the surface of the sample could not be observed with 934 Fluorescence Fingerprint Imaging of Gluten and Starch image and those of gluten and starch were calculated.…”