Characterization of pre-gelatinized flours by IR spectroscopy

Abstract

The needs of the food industry for methods to analyze raw materials with fast, accurate and non-destructive results, lead to the exploration and use of new methods that meet these criteria. IR spectroscopy matches these requirements. Therefore it is necessary to observe if IR spectroscopy can replace the conventional methods of analysis. The replacement is the last step of the process, if there is correlation between the results from conventional methods and IR spectroscopy. Secondly it is crucial that IR spectroscopy can offer qualitive and quantitative results. These two questions were the main questions of this thesis. Results from conventional tests like ‘’moisture%’’, ’’WAI’’, ’’Mean’’, ’’peak’’ and ‘’final viscosity’’ were used in order to find correlation with the spectra of IR spectroscopy. Statistical tests like F-tests and predictions models were utilized in order to answer those questions. Regarding the first questions there were some indications supporting the correlation between the results of both methods and others rejecting it. Unfortunately this is also related to the limited number of data. The most accurate conclusion is that more testing and analyzing needs to be done in order to be more certain. Regarding the second question there is a more clear and positive outcome as it seems ‘’Moisture%’’ can be predicted correctly and accurately from IR spectroscopy and if selected wavelengths (wavelength candidates) are utilized even ‘’WAI’’ and ‘’Mean’’ can be predicted from IR spectroscopy.