title: An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley.
abstract: The aim of this study was to evaluate the use of attenuated total reflectance and mid infrared (ATR-MIR) spectroscopy and to understand the gelatinization and retro-gradation of flour barley samples and the relationship with malting quality. Samples were sourced from two commercial barley varieties exhibiting high hot water extract (HWE) namely Navigator (n=8), and Admiral (n=8). Samples were analysed using the Rapid Visco Analyser (RVA) and ATR-MIR analysis. These results showed that ATR-MIR spectroscopy is capable of characterising gel samples derived from barley flour samples having different malting characteristics. Infrared spectra can effectively represent a 'fingerprint' of the sample being analysed and can be used to simplify and reduce analytical times in the routine methods currently used.
authors.affiliation: School of Agriculture, Food and Wine, Faculty of Sciences, The University of Adelaide, Waite Campus, PMB 1 Glen Osmond, Adelaide, SA 5064, Australia. Electronic address: d.cozzolino@adelaide.edu.au.
authors.forename: D
authors.initials: D
authors.lastname: Cozzolino
authors.affiliation: School of Agriculture, Food and Wine, Faculty of Sciences, The University of Adelaide, Waite Campus, PMB 1 Glen Osmond, Adelaide, SA 5064, Australia.
authors.forename: S
authors.initials: S
authors.lastname: Roumeliotis
authors.affiliation: School of Agriculture, Food and Wine, Faculty of Sciences, The University of Adelaide, Waite Campus, PMB 1 Glen Osmond, Adelaide, SA 5064, Australia.
authors.forename: J
authors.initials: J
authors.lastname: Eglinton
mesh_terms: D001467:Hordeum / Q000737:chemistry*; D013055:Spectrophotometry, Infrared / Q000379:methods*
keywords: Attenuated total reflectance; Barley; Gel; Gelatinization; Mid infrared