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A review on the role of vibrational spectroscopy as an analytical method to measure starch biochemical and biophysical properties in cereals and starchy foods

journal contribution
posted on 23.10.2018, 00:00 by Daniel CozzolinoDaniel Cozzolino, S Degner, J Eglinton
Starch is the major component of cereal grains and starchy foods, and changes in its biophysical and biochemical properties (e.g., amylose, amylopectin, pasting, gelatinization, viscosity) will have a direct effect on its end use properties (e.g., bread, malt, polymers). The use of rapid and non-destructive methods to study and monitor starch properties, such as gelatinization, retrogradation, water absorption in cereals and starchy foods, is of great interest in order to improve and assess their quality. In recent years, near infrared reflectance (NIR) and mid infrared (MIR) spectroscopy have been explored to predict several quality parameters, such as those generated by instrumental methods commonly used in routine analysis like the rapid visco analyser (RVA) or viscometers. In this review, applications of both NIR and MIR spectroscopy to measure and monitor starch biochemical (amylose, amylopectin, starch) and biophysical properties (e.g., pasting properties) will be presented and discussed.

Funding

Category 2 - Other Public Sector Grants Category

History

Volume

3

Issue

4

Start Page

605

End Page

621

Number of Pages

17

ISSN

2304-8158

Location

Switzerland

Publisher

MDPI

Additional Rights

CC BY 4.0

Language

eng

Peer Reviewed

Yes

Open Access

Yes

Acceptance Date

14/11/2014

External Author Affiliations

University of Adelaide

Era Eligible

Yes

Journal

Foods