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An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley

journal contribution
posted on 15.08.2018, 00:00 by Daniel CozzolinoDaniel Cozzolino, S Roumeliotis, J Eglinton
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. © 2014 Elsevier Ltd.

Funding

Category 2 - Other Public Sector Grants Category

History

Volume

108

Issue

1

Start Page

266

End Page

271

Number of Pages

6

ISSN

0144-8617

Publisher

Pergamon Press

Peer Reviewed

Yes

Open Access

No

Acceptance Date

19/02/2014

External Author Affiliations

University of Adelaide

Era Eligible

Yes

Journal

Carbohydrate Polymers