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

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

Murat Reis Akkaya , Ali Alpaslan Ezici Osman Kola , Hatice Yücel Şadiye Yaktubay

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.

Anahtar Kelimeler

Durum wheat, gluten, NIRS, protein, quality

Kaynakça

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