The application of near infrared reflectance spectroscopy to measure the degree of processing in extrusion cooking processes

Guy, Robin C.; Osborne, B. G.; Robert, Paul

doi:10.1016/0260-8774(95)00006-2

Cited by 21 publications

(9 citation statements)

References 8 publications

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“…4a summarises the changes in the intensity of the negative peak for Carbohydrate band I according to Gergely and Salgó (2005). This peak allows starch damage to be detected as it reflects the intermolecular hydrogen-bonded hydroxyl groups in starch (Guy et al, 1996). Large A-type and small B-type starch granules are formed in wheat endosperm from approximately 4 and 14 DAF respectively, and then both types of granules grow until maturity (Peng et al, 2000).…”

Section: Changes In Carbohydratesmentioning

confidence: 99%

Analysis of wheat grain development using NIR spectroscopy

Salgó¹,

Gergely²

2012

Journal of Cereal Science

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Section: Changes In Carbohydratesmentioning

confidence: 99%

Analysis of wheat grain development using NIR spectroscopy

Salgó¹,

Gergely²

2012

Journal of Cereal Science

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“…Initially, products were prepared over a wide range of processing conditions and the extrudates freeze-dried and ground to powders prior to NIR spectroscopy. Since successful calibrations based on spectral features related to starch structure were obtained using the powdered samples, 5 in effect, therefore, a transflectance measurement was used. The spectral characteristics of the different forms of starch found in the hot melts close to the die of the extruder were identical to those of the powdered extrudates.…”

Section: Fiber-optic Probementioning

confidence: 99%

Near‐Infrared Spectroscopy in Food Analysis

Osborne¹

2000

Encyclopedia of Analytical Chemistry

473

472

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Near‐infrared (NIR) spectroscopy is based on the absorption of electromagnetic radiation at wavelengths in the range 780–2500 nm. NIR spectra of foods comprise broad bands arising from overlapping absorptions corresponding mainly to overtones and combinations of vibrational modes involving CH, OH and NH chemical bonds. The concentrations of constituents such as water, protein, fat and carbohydrate can in principle be determined using classical absorption spectroscopy. However, for most food samples, this chemical information is obscured by changes in the spectra caused by physical properties such as the particle size of powders. This means that NIR spectroscopy becomes a secondary method requiring calibration against a reference method for the constituent of interest. As a consequence of the physics of diffuse transmittance and reflectance and the complexity of the spectra, calibration is normally carried out using multivariate mathematics (chemometrics). NIR spectroscopy is used routinely for the compositional, functional and sensory analysis of food ingredients, process intermediates and final products. The major advantage of NIR is that usually no sample preparation is necessary, hence the analysis is very simple and very fast (between 15 and 90 s) and can be carried out on‐line. One of the strengths of NIR technology is that it allows several constituents to be measured concurrently. In addition, for each fundamental vibration there exists a corresponding series of overtone and combination bands with each successive overtone band approximately an order of magnitude less intense than the preceding one. This provides a built‐in dilution series which allows several choices of absorptions of different intensity containing the same chemical information. Finally, the relatively weak absorption due to water enables high‐moisture foods to be analyzed. The major limitation of NIR spectroscopy in food analysis is its dependence on less‐precise reference methods.

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“…7 Physical processes such as flour milling or extrusion cooking can initiate intensive intra-and intermolecular changes in starch which have been followed with NIR methods. 8,9 Similarly, gelatinization and degradation of starch may be measured on the basis of spectral changes associated with different states of hydrogen bonding of O-H in starch. 10 NIR spectroscopic monitoring also allows an understanding of the dough formation that is an essential technological step in the production of bakery products.…”

Section: Introductionmentioning

confidence: 99%

Changes in Carbohydrate Content during Wheat Maturation—What is Measured by near Infrared Spectroscopy?

Gergely

Salgó

2005

Journal of Near Infrared Spectroscopy

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The role of bread, pasta and related products produced from milled wheat seeds is important to the human diet, so monitoring changes of starch content in developing grain is essential. Immature wheat grains are also used as a functional food, particularly as a source of water-soluble carbohydrates. The amount and variation in content of different carbohydrates changes considerably during maturation and these changes were non-destructively monitored in developing grain using near infrared (NIR) spectroscopy. Characteristic changes in three carbohydrate absorption bands [1585-1595 nm (Carbohydrate I), 2270-2280 nm (Carbohydrate II) and 2325-2335 nm (Carbohydrate III)] were identified and it was concluded that the different dynamics of carbohydrates (starch accumulation as well as synthesis/decomposition of water-soluble carbohydrates) could be followed sensitively by monitoring these three different regions of NIR spectra. Carbohydrate I represents the effect of starch accumulation during maturation based on the vibrations of intermolecular hydrogen bonded O-H groups in polysaccharides. Carbohydrate II is the manifestation of O-H stretching and C-C stretching vibrations existing unengaged in water-soluble carbohydrates whileCarbohydrate III describes the changes in C-H stretching and deformation band of poly-and mono-oligosaccharides. NIR spectroscopic techniques are shown to be effective in monitoring plant physiological processes and the spectra have hidden information for predicting the stage of growth in wheat seed.

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The application of near infrared reflectance spectroscopy to measure the degree of processing in extrusion cooking processes

Cited by 21 publications

References 8 publications

Analysis of wheat grain development using NIR spectroscopy

Analysis of wheat grain development using NIR spectroscopy

Near‐Infrared Spectroscopy in Food Analysis

Changes in Carbohydrate Content during Wheat Maturation—What is Measured by near Infrared Spectroscopy?

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