A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods

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ID: 65607
2014
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Abstract
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.
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cozzolino2014afoods Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Cozzolino, D.;Degner, S.;Eglinton, J.;
Journal foods
Year 2014
DOI
DOI not found
URL
http://www.mdpi.com/2304-8158/3/4/605
Keywords
chemistry Biology (General) Medicine Chemical technology Science nutrition. foods and food supply nutritional diseases. deficiency diseases agriculture animal culture

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