Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy

Tomasz Czaja, Aldona Sobota, Roman Szostak

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42 Citations (Scopus)
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Abstract

Wheat flour is widely used on an industrial scale in baked goods, pasta, food concentrates, and confectionaries. Ash content and moisture can serve as important indicators of the wheat flour’s quality and use, but the routinely applied assessment methods are laborious. Partial least squares regression models, obtained using Raman spectra of flour samples and the results of reference gravimetric analysis, allow for fast and reliable determination of ash and moisture in wheat flour, with relative standard errors of prediction of the order of 2%. Analogous calibration models that enable quantification of carbon, oxygen, sulfur, and nitrogen, and hence protein, in the analyzed flours, with relative standard errors of prediction equal to 0.1, 0.3, 3.3, and 1.4%, respectively, were built combining the results of elemental analysis and Raman spectra.

Original languageEnglish
Article number280
JournalFoods
Volume9
Issue number3
Number of pages7
ISSN2304-8158
DOIs
Publication statusPublished - 2020

Keywords

  • Ash
  • Elemental analysis
  • Moisture
  • Multivariate analysis
  • Protein
  • Wheat flour

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