title: Prediction of starch pasting properties in barley flour using ATR-MIR spectroscopy.
abstract: The objective of this study was to evaluate the feasibility of using attenuated total reflectance (ATR) mid infrared (MIR) spectroscopy to predict starch pasting properties in barley flour samples. A total of 180 barley flour samples sourced from the University of Adelaide germplasm collection, harvested over three seasons (2009, 2010 and 2011) were analysed using both ATR-MIR and the rapid visco analyser (RVA) techniques. Calibrations (n=100) were developed using partial least squares (PLS1) regression and full cross validation. The coefficient of determination (R(2)) and the standard error in cross validation (SECV) were 0.74 (SECV=875 RVU) for peak viscosity (PV), 0.63 (SECV=561 RVU) for trough (THR), 0.80 (SECV=173 RVU) for breakdown (BRK), 0.74 (SECV=126 RVU) for setback (STB), 0.77 (SECV=679 RVU) for final viscosity (FV), and 0.73 (SECV=0.57 s) for time to peak (TTP). The RPD values (SD/SEP) from the validation indicated that only BRK can be accurately predicted (RPD=4). We have demonstrated that ATR-MIR spectroscopy has the potential to significantly reduce analytical time and cost during the analysis of barley flour for starch pasting properties.
authors.affiliation: School of Agriculture, Food and Wine, Faculty of Sciences, The University of Adelaide, Waite Campus, PMB 1 Glen Osmond, SA 5064, Australia. d.cozzolino@adelaide.edu.au
authors.forename: D
authors.initials: D
authors.lastname: Cozzolino
authors.forename: S
authors.initials: S
authors.lastname: Roumeliotis
authors.forename: J
authors.initials: J
authors.lastname: Eglinton
mesh_terms: D005433:Flour; D001467:Hordeum; D013057:Spectrum Analysis / Q000379:methods; D013213:Starch / Q000737:chemistry*
chemical_list: D013213:Starch