Relationship Between NIR Spectra and RVA Parameters During Wheat Germination

Abstract

Cereal Chem. 82(5):488-493The process of germination in six different wheat cultivars was monitored using NIR spectroscopy and the Rapid Visco Analyser (RVA) method. Near-infrared spectra provided insight into both chemical and physical changes that occur in the seed, in particular mobilization processes involving carbohydrates. RVA curves also contain physical and chemical information and can be interpreted as physicochemical spectra. The process of germination was followed sensitively through the RVA curves and some rheological parameters (peak viscosity, trough, breakdown, final viscosity, and setback) were highly correlated (R = 0.95-0.98) with predicted values calculated from NIR spectra. Viscosity data calculated from RVA curves collected at 200-480 sec showed the most characteristic changes during the early heat treatment stage of the pasting procedure. Strong intercorrelations were found between viscosity data and NIR spectra from the beginning of the swelling and gelatinization processes in germinating seed. The NIR and RVA methods were sensitive tools for the rapid investigation of the germination process, which is important both from a physiological and technological point of view.

In vitro starch digestibility and pasting properties of germinated brown rice after hydrothermal treatments

“…For example, peak viscosity and final viscosity of GBR were 1217 cP and 203 cP, respectively. Similar trends were reported by Juhasz et al (2005) for wheat (Triticum aestivum L.) seed, and by Xu et al (2012) for brown rice flour. The substantial decrease in pasting viscosity was mainly due to starch and protein degradation occurring during germination.…”

Feasibility study on the use of multivariate data methods and derivatives to enhance information from barley flour and malt samples analysed using the Rapid Visco Analyser

“…Several factors might influence this region and can be associated with the proportion of small starch granules (shown to positively correlate with peak viscosity and final viscosity but negatively with initial pasting time), amylose to amylopectin ratio, the relative diameter of large starch granules, lipid content and other pasting characteristics. Similar results were reported by other authors (Goode et al, 2005a,b;Juhasz et al, 2005;Juhasz and Salgo, 2008;Li and Yeh, 2001;Meadows, 2002;Meadows and Barton, 2002;Xie et al, 2005).…”

“…Without the use of baseline and second derivatives as pre-processing of the RVA profiles of barley flour and malt samples, relevant information related to the pasting properties of the sample can be lost. Similar results were reported by other authors (Juhasz et al, 2005;Juhasz and Salgo, 2008;Meadows, 2002;Meadows and Barton, 2002). These authors reported that the use of the first derivatives to the RVA profile improved the information generated by the instrument.…”

“…2) showed more differences between the barley flour samples analysed. This might be associated with swelling or water intake by the flour as well as attributed to differences in amylose and amylopectin content between different cultivars and experimental lines analysed (Glennie-Holmes, 1995a,b,c;Juhasz et al, 2005;Juhasz and Salgo, 2008;Meadows, 2002;Meadows and Barton, 2002;Zhou et al, 1998). The changes that occur in this region can be also related with alpha-amylase.…”

Large-Scale Screening of Intact Tomato Seeds for Viability Using Near Infrared Reflectance Spectroscopy (NIRS)

“…NIRS has applications in the agricultural industry as well as many other fields, including food science, biological and biomedical areas, and the pharmaceutical, textile, cosmetic, and chemical industries [7]. Recently, NIRS is applied to discriminate normal seed in radish [8] and wheat [9]. Moreover, this technique has been applied for nondestructive classification of viable and empty seeds of Pinus plata seeds [10] and Raphanus sativus seeds [11].…”