Araştırma Makalesi
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Estimation of Some Quality Parameters of Durum Wheat with Near-Infrared Spectroscopy (NIRS)

Yıl 2018, Cilt: 1 Sayı: 1, 47 - 62, 20.03.2018

Öz

The
aim of this study was to determine the durum wheat quality parameters using Near-Infrared
Spectroscopy (NIRS) at early stages. In this study, Foss NIRSystem XDS was
used. Durum wheat types at late stages which were subject to adaptation and
plant breeding from test field of East Mediterranean Agricultural Research
Institute and some standard varieties were used. In order to determine the
reference values needed to construct calibration in NIRS analysis, durum wheat
samples were analyzed by classical analysis methods. Moisture, gluten, protein
and starch contents, hectoliter weight, and zeleny sedimentation values were therefore
determined. Coefficients of determination (RSQ) between classical analysis
results and values predicted by NIRS were calculated as follows: for moisture content
0.816, for hectoliter weight 0.906, for gluten content 0.972, for protein content
0.975, for starch content 0.929 and for zeleny sedimentation values 0.968. As a
result, this study shows that NIRS is possibly a fast and efficient method to
determine the quality parameters of durum wheat, and can be used for the
determination of wheat quality from beginning to the last stage of plant
breeding process successfully, in order to supply customer with products in
desired quality characteristics.

Kaynakça

  • AACC, (2000). Approved methods of the American Association of Cereal Chemists. 10th ed. AACC International, St. Paul, Minnesota, USA.
  • Alava, J.M., Millar, S.J., Salmon, S.E., (2001). The determination of wheat bread making performance and bread dough mixing time by NIR spectroscopy for high speed mixers. Journal of Cereal Science, 33: 71-81.
  • Başlar, M., (2008). Ekmeklik Buğday Unlarının Bazı Kalite Özelliklerinin Yakın Kızılötesi Spektroskopi (NIRS). Kullanılarak Belirlenmesi. Master Thesis, Atatürk University, Institute of Science, Department of Food Engineering Erzurum, Türkiye.
  • Başlar, M., Ertugay, M.F., (2011). Determination of protein and gluten quality-related parameters of wheat flour using near-infrared reflectance spectroscopy (NIRS). Turkish Journal of Agriculture and Forestry, 35: 139-144
  • Blanco, M., Villarroya, I. (2002). NIR spectroscopy: a rapid-response analytical tool. Trends in Analytical Chemistry, 21: 240-250.
  • Blazek, J., Jirsa, O., Hruskova, M., (2005). Prediction of wheat milling characteristics by near-infrared reflectance spectroscopy. Czech Journal of Food Sciences, 23: 145-151.
  • Carlos, M., (2008). Discrimination of European wheat varieties using near infrared reflectance spectroscopy. Food Chemistry, 106: 386-389.
  • Cen, H., He, Y., (2007). Theory and application of near infrared reflectance spectroscopy in determination of food quality. Trends in Food Science and Technology, 18: 72–83.
  • Cocchi, M., Durante, C., Foca, G., Marchetti, A., Tassi, L., Ulrici, A., (2006). Durum wheat adulteration detection by NIR spectroscopy multivariate calibration. Talanta, 68: 1505-1511.
  • Davies, A.M.C., Grant, A., (1987). Review: Near-Infrared Analysis of Foods. International Journal of Food Science and Technology, 22: 191-207.
  • Delwiche, S.R., Graybosch, R.A., Peterson, C.J., (1998). Predicting protein composition, biochemical properties, and dough-handling properties of hard red winter wheat flour by near-infrared reflectance. Cereal Chemistry, 75: 412-416.
  • Dowell, F. E., Maghirang, E.B., Xie, F., Lookhart, G.L., Pierce, R.O., Seabourn, B.W., Bean, S.R., Wilson, J.D., Chung, O.K., (2006). Predicting wheat quality characteristics and functionality using near-infrared spectroscopy. Cereal Chemistry, 83: 529-536.
  • Ertugay, M. F., Kotancılar, G.H., Wehling, R.L., (2007). Determination of protein, wet and dry gluten of wheat flours by near-infrared spectroscopy. II. International Congress on Food and Nutrition: New Techniques in Food Analysis, 24-26 October 2007, İstanbul, Turkey.
  • Ferrio, J.P., Bertran, E., Nachit, M.M., Catala, J., Araus, J.L., (2004). Estimation of grain yield by near-infrared reflectance spectroscopy in durum wheat. Euphytica, 137:373-380.
  • Hruskova, M., Famera, O., (2003). Prediction of wheat and flour Zeleny sedimentation value using NIR technique. Czech Journal of Food Sciences, 21: 91-96.
  • ICC, (1994). International Association for Cereal Science and Technology. Determination of the Sedimentation Value (according to Zeleny). as an Approximate Measure of Baking Quality, Standard No. 116/1.
  • Jirsa, O., Hruskova, M., (2005). Characteristics of fermented dough predicted by using the NIR technique. Czech Journal of Food Sciences, 23: 184-189.
  • Jirsa, O., Hruskova, M., Svec, I., (2007). Bread features evaluation by NIR analysis. Czech Journal of Food Sciences, 25: 243-248
  • Jirsa, O., Hruskova, M., Svec, I., (2008). Near-infrared prediction of milling and baking parameters of wheat varieties. Journal of Food Engineering, 87: 21-25.
  • Kays, S.E., Barton, II. F.E., (2002). Rapid prediction of gross energy and utilizable energy in cereal food products using near-infrared reflectance spectroscopy. Journal of Agriculture and Food Chemistry, 50: 1284-1289.
  • Lavine, B.K., Mirjankar, N., Delwiche, S., (2014). Classification of the waxy condition of durum wheat by near infrared reflectance spectroscopy using wavelets and a genetic algorithm. Microchemical Journal, 117: 178–182.
  • Miralbes, C., (2003). Prediction chemical composition and alveograph parameters on wheat by near-infrared transmittance spectroscopy. Journal of Agriculture and Food Chemistry, 51: 6335-6339.
  • Miralbes, C., (2004). Quality control in the milling industry using near infrared transmittance spectroscopy. Food Chemistry, 88: 621-628.
  • Norris, K.H., Hruschka, W.R., Bean, M.M., Slaughter, D.C., (1989). A definition of wheat hardness using near infrared reflectance spectroscopy. Cereal Food World, 34: 696- 05.
  • Norris K.H., (1964). Reports on design and development of a new moisture meter. Agricultural Engineering, 45:370-372.
  • Osborne, B.G., Douglas, S., (2006). Measurement of the degree of starch damage in flour by near infrared reflectance analysis. Journal of the Science of Food and Agriculture, 32: 328 – 332.
  • Osborne, B.G., Fearn, T., (1983). Collaborative evaluation of universal calibrations for the measurement of protein and moisture in flour by near infrared reflectance. International Journal of Food Science and Technology, 18: 453-460.
  • Ozkaya, H., Kahveci, B., (1990). Tahıl ve Ürünleri Analiz Yöntemleri. Gıda Teknolojisi Derneği Yayınları No:14, Ankara.
  • Perez-Vich, B., Velasco, L., Fernandez-Martinez, J.M., (1998). Determination of seed oil content and fatty acid composition in sunflower through the analysis of intact seeds, husked seeds, meal and oil by near-infrared reflectance spectroscopy. Journal of American Oil Chemists Society, 75:547-555.
  • Sundaram, J., Kandala, C.V., Holser, R.A., Butts, C.L., Windham, W.R., (2010a). Determination of In-Shell Peanut Oil and Fatty Acid Composition Using Near-Infrared Reflectance Spectroscopy. Journal of American Oil Chemists Society, 87:1103–1114.
  • Sundaram, J., Kandala, C.V., Butts, C.L., Windham, W.R., (2010b). Application of NIR reflectance spectroscopy for the determination of moisture content of in-shell peanuts: A nondestructive method. Transaction of ASABE, 53:183-189.
  • TMSD, (2017). Türkiye Makarna Sanayicileri Derneği. http://www.makarna.org.tr (date of access: 29/05/2017).
  • TSI, (2017). Turkish Statistical Institute. www.tuik.gov.tr (date of access: 29/05/2017) Williams, P.C., Norris, K.H., 1987. Near-infrared technology in the agricultural and food industries. American Association of Cereal Chemists, Inc.,St. Paul, MN.
  • Xie, F., Dowell, F.E., Sun, X.S., (2003). Comparison of near infrared reflectance spectroscopy and texture analyzer for measuring wheat bread changes in storage. Cereal Chemistry, 80: 25-29.
Yıl 2018, Cilt: 1 Sayı: 1, 47 - 62, 20.03.2018

Öz

Kaynakça

  • AACC, (2000). Approved methods of the American Association of Cereal Chemists. 10th ed. AACC International, St. Paul, Minnesota, USA.
  • Alava, J.M., Millar, S.J., Salmon, S.E., (2001). The determination of wheat bread making performance and bread dough mixing time by NIR spectroscopy for high speed mixers. Journal of Cereal Science, 33: 71-81.
  • Başlar, M., (2008). Ekmeklik Buğday Unlarının Bazı Kalite Özelliklerinin Yakın Kızılötesi Spektroskopi (NIRS). Kullanılarak Belirlenmesi. Master Thesis, Atatürk University, Institute of Science, Department of Food Engineering Erzurum, Türkiye.
  • Başlar, M., Ertugay, M.F., (2011). Determination of protein and gluten quality-related parameters of wheat flour using near-infrared reflectance spectroscopy (NIRS). Turkish Journal of Agriculture and Forestry, 35: 139-144
  • Blanco, M., Villarroya, I. (2002). NIR spectroscopy: a rapid-response analytical tool. Trends in Analytical Chemistry, 21: 240-250.
  • Blazek, J., Jirsa, O., Hruskova, M., (2005). Prediction of wheat milling characteristics by near-infrared reflectance spectroscopy. Czech Journal of Food Sciences, 23: 145-151.
  • Carlos, M., (2008). Discrimination of European wheat varieties using near infrared reflectance spectroscopy. Food Chemistry, 106: 386-389.
  • Cen, H., He, Y., (2007). Theory and application of near infrared reflectance spectroscopy in determination of food quality. Trends in Food Science and Technology, 18: 72–83.
  • Cocchi, M., Durante, C., Foca, G., Marchetti, A., Tassi, L., Ulrici, A., (2006). Durum wheat adulteration detection by NIR spectroscopy multivariate calibration. Talanta, 68: 1505-1511.
  • Davies, A.M.C., Grant, A., (1987). Review: Near-Infrared Analysis of Foods. International Journal of Food Science and Technology, 22: 191-207.
  • Delwiche, S.R., Graybosch, R.A., Peterson, C.J., (1998). Predicting protein composition, biochemical properties, and dough-handling properties of hard red winter wheat flour by near-infrared reflectance. Cereal Chemistry, 75: 412-416.
  • Dowell, F. E., Maghirang, E.B., Xie, F., Lookhart, G.L., Pierce, R.O., Seabourn, B.W., Bean, S.R., Wilson, J.D., Chung, O.K., (2006). Predicting wheat quality characteristics and functionality using near-infrared spectroscopy. Cereal Chemistry, 83: 529-536.
  • Ertugay, M. F., Kotancılar, G.H., Wehling, R.L., (2007). Determination of protein, wet and dry gluten of wheat flours by near-infrared spectroscopy. II. International Congress on Food and Nutrition: New Techniques in Food Analysis, 24-26 October 2007, İstanbul, Turkey.
  • Ferrio, J.P., Bertran, E., Nachit, M.M., Catala, J., Araus, J.L., (2004). Estimation of grain yield by near-infrared reflectance spectroscopy in durum wheat. Euphytica, 137:373-380.
  • Hruskova, M., Famera, O., (2003). Prediction of wheat and flour Zeleny sedimentation value using NIR technique. Czech Journal of Food Sciences, 21: 91-96.
  • ICC, (1994). International Association for Cereal Science and Technology. Determination of the Sedimentation Value (according to Zeleny). as an Approximate Measure of Baking Quality, Standard No. 116/1.
  • Jirsa, O., Hruskova, M., (2005). Characteristics of fermented dough predicted by using the NIR technique. Czech Journal of Food Sciences, 23: 184-189.
  • Jirsa, O., Hruskova, M., Svec, I., (2007). Bread features evaluation by NIR analysis. Czech Journal of Food Sciences, 25: 243-248
  • Jirsa, O., Hruskova, M., Svec, I., (2008). Near-infrared prediction of milling and baking parameters of wheat varieties. Journal of Food Engineering, 87: 21-25.
  • Kays, S.E., Barton, II. F.E., (2002). Rapid prediction of gross energy and utilizable energy in cereal food products using near-infrared reflectance spectroscopy. Journal of Agriculture and Food Chemistry, 50: 1284-1289.
  • Lavine, B.K., Mirjankar, N., Delwiche, S., (2014). Classification of the waxy condition of durum wheat by near infrared reflectance spectroscopy using wavelets and a genetic algorithm. Microchemical Journal, 117: 178–182.
  • Miralbes, C., (2003). Prediction chemical composition and alveograph parameters on wheat by near-infrared transmittance spectroscopy. Journal of Agriculture and Food Chemistry, 51: 6335-6339.
  • Miralbes, C., (2004). Quality control in the milling industry using near infrared transmittance spectroscopy. Food Chemistry, 88: 621-628.
  • Norris, K.H., Hruschka, W.R., Bean, M.M., Slaughter, D.C., (1989). A definition of wheat hardness using near infrared reflectance spectroscopy. Cereal Food World, 34: 696- 05.
  • Norris K.H., (1964). Reports on design and development of a new moisture meter. Agricultural Engineering, 45:370-372.
  • Osborne, B.G., Douglas, S., (2006). Measurement of the degree of starch damage in flour by near infrared reflectance analysis. Journal of the Science of Food and Agriculture, 32: 328 – 332.
  • Osborne, B.G., Fearn, T., (1983). Collaborative evaluation of universal calibrations for the measurement of protein and moisture in flour by near infrared reflectance. International Journal of Food Science and Technology, 18: 453-460.
  • Ozkaya, H., Kahveci, B., (1990). Tahıl ve Ürünleri Analiz Yöntemleri. Gıda Teknolojisi Derneği Yayınları No:14, Ankara.
  • Perez-Vich, B., Velasco, L., Fernandez-Martinez, J.M., (1998). Determination of seed oil content and fatty acid composition in sunflower through the analysis of intact seeds, husked seeds, meal and oil by near-infrared reflectance spectroscopy. Journal of American Oil Chemists Society, 75:547-555.
  • Sundaram, J., Kandala, C.V., Holser, R.A., Butts, C.L., Windham, W.R., (2010a). Determination of In-Shell Peanut Oil and Fatty Acid Composition Using Near-Infrared Reflectance Spectroscopy. Journal of American Oil Chemists Society, 87:1103–1114.
  • Sundaram, J., Kandala, C.V., Butts, C.L., Windham, W.R., (2010b). Application of NIR reflectance spectroscopy for the determination of moisture content of in-shell peanuts: A nondestructive method. Transaction of ASABE, 53:183-189.
  • TMSD, (2017). Türkiye Makarna Sanayicileri Derneği. http://www.makarna.org.tr (date of access: 29/05/2017).
  • TSI, (2017). Turkish Statistical Institute. www.tuik.gov.tr (date of access: 29/05/2017) Williams, P.C., Norris, K.H., 1987. Near-infrared technology in the agricultural and food industries. American Association of Cereal Chemists, Inc.,St. Paul, MN.
  • Xie, F., Dowell, F.E., Sun, X.S., (2003). Comparison of near infrared reflectance spectroscopy and texture analyzer for measuring wheat bread changes in storage. Cereal Chemistry, 80: 25-29.
Toplam 34 adet kaynakça vardır.

Ayrıntılar

Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri (Research Article)
Yazarlar

Murat Reis Akkaya

Ali Alpaslan Ezici Bu kişi benim

Osman Kola

Hatice Yücel Bu kişi benim

Şadiye Yaktubay

Yayımlanma Tarihi 20 Mart 2018
Gönderilme Tarihi 16 Ekim 2017
Kabul Tarihi 15 Aralık 2017
Yayımlandığı Sayı Yıl 2018 Cilt: 1 Sayı: 1

Kaynak Göster

APA Akkaya, M. R., Ezici, A. A., Kola, O., Yücel, H., vd. (2018). Estimation of Some Quality Parameters of Durum Wheat with Near-Infrared Spectroscopy (NIRS). International Journal of Eastern Mediterranean Agricultural Research, 1(1), 47-62.
AMA Akkaya MR, Ezici AA, Kola O, Yücel H, Yaktubay Ş. Estimation of Some Quality Parameters of Durum Wheat with Near-Infrared Spectroscopy (NIRS). IJEMAR. Mart 2018;1(1):47-62.
Chicago Akkaya, Murat Reis, Ali Alpaslan Ezici, Osman Kola, Hatice Yücel, ve Şadiye Yaktubay. “Estimation of Some Quality Parameters of Durum Wheat With Near-Infrared Spectroscopy (NIRS)”. International Journal of Eastern Mediterranean Agricultural Research 1, sy. 1 (Mart 2018): 47-62.
EndNote Akkaya MR, Ezici AA, Kola O, Yücel H, Yaktubay Ş (01 Mart 2018) Estimation of Some Quality Parameters of Durum Wheat with Near-Infrared Spectroscopy (NIRS). International Journal of Eastern Mediterranean Agricultural Research 1 1 47–62.
IEEE M. R. Akkaya, A. A. Ezici, O. Kola, H. Yücel, ve Ş. Yaktubay, “Estimation of Some Quality Parameters of Durum Wheat with Near-Infrared Spectroscopy (NIRS)”, IJEMAR, c. 1, sy. 1, ss. 47–62, 2018.
ISNAD Akkaya, Murat Reis vd. “Estimation of Some Quality Parameters of Durum Wheat With Near-Infrared Spectroscopy (NIRS)”. International Journal of Eastern Mediterranean Agricultural Research 1/1 (Mart 2018), 47-62.
JAMA Akkaya MR, Ezici AA, Kola O, Yücel H, Yaktubay Ş. Estimation of Some Quality Parameters of Durum Wheat with Near-Infrared Spectroscopy (NIRS). IJEMAR. 2018;1:47–62.
MLA Akkaya, Murat Reis vd. “Estimation of Some Quality Parameters of Durum Wheat With Near-Infrared Spectroscopy (NIRS)”. International Journal of Eastern Mediterranean Agricultural Research, c. 1, sy. 1, 2018, ss. 47-62.
Vancouver Akkaya MR, Ezici AA, Kola O, Yücel H, Yaktubay Ş. Estimation of Some Quality Parameters of Durum Wheat with Near-Infrared Spectroscopy (NIRS). IJEMAR. 2018;1(1):47-62.

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