Rapid Determination of -Glucan Content of Hulled and Naked Oats Using near Infrared Spectroscopy Combined with Chemometrics.

The quantification of -glucan in oats is of immense importance for plant breeders and food scientists to develop plant varieties and food products with a high quantity of -glucan. However, the chemical analysis of -glucan is time consuming, destructive, and laborious. In this study, near-infrared (NIR) spectroscopy in conjunction with Chemometrics was employed for rapid and non-destructive prediction of -glucan content in oats.

Changes in rheological properties of wheat due to storage.

Background: The present study aimed to investigate changes in the fundamental rheological properties of dough prepared from wheat grains stored for 6 months at 20 °C, at ambient temperature (temperature varied with time) and at 4 °C. Stress/shear rate ramp, oscillation and creep-recovery tests were performed to assess the changes in rheological properties as a result of storage.

Results: Samples were observed to be non-Newtonian; thus, the Bingham model estimated the yield stress, which was maximum for the wheat stored under ambient conditions and minimum for wheat stored at 20 °C.

Detection of jaggery syrup in honey using near-infrared spectroscopy.

In the present study, a near-infrared (NIR) filter-based technique along with chemometrics as an analytical tool was used for determination of adulteration of Indian honey with jaggery. A total of 56 honey samples adulterated with different concentrations of jaggery syrup were analyzed using the NIR transflectance method at different wavelengths for multivariate analysis to develop a calibration model for jaggery adulteration in honey samples. The data were compressed using principal component analysis method and the model was developed using partial least square regression.