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

D. Cozzolino, S. Roumeliotis, J. Eglinton

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

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.

LanguageEnglish
Pages266-271
Number of pages6
JournalCarbohydrate Polymers
Volume108
Issue number1
DOIs
Publication statusPublished - 8 Aug 2014

Keywords

  • Attenuated total reflectance
  • Barley
  • Gel
  • Gelatinization
  • Mid infrared

ASJC Scopus subject areas

  • Polymers and Plastics
  • Organic Chemistry
  • Materials Chemistry

Cite this

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An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley. / Cozzolino, D.; Roumeliotis, S.; Eglinton, J.

In: Carbohydrate Polymers, Vol. 108, No. 1, 08.08.2014, p. 266-271.

Research output: Contribution to journalArticle

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AB - 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.

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