Classification of industrial tapioca starch hydrolysis products based on their brix and dextrose equivalent values using near-infrared spectroscopy.
NIR spectroscopy
brix value
dextrose equivalent
multivariate classification
tapioca starch hydrolysis products
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
17 Apr 2024
17 Apr 2024
Historique:
revised:
11
04
2024
received:
12
10
2023
accepted:
15
04
2024
medline:
17
4
2024
pubmed:
17
4
2024
entrez:
17
4
2024
Statut:
aheadofprint
Résumé
Industrial starch hydrolysis allows to produce syrups with varying functionality depending on their Brix value and dextrose equivalent (DE). As the current methods for evaluating these products are labor-intensive and time-consuming, the objective of this study was to investigate the potential of NIR spectroscopy for classifying the different tapioca starch hydrolysis products. NIR spectra of samples of seven products (n = 410) were recorded in transflectance mode in the 12 000-4000 cm These results show the potential of NIR spectroscopy for classifying tapioca starch hydrolysis products with respect to their functional properties related to the Brix and DE values. This article is protected by copyright. All rights reserved.
Sections du résumé
BACKGROUND
BACKGROUND
Industrial starch hydrolysis allows to produce syrups with varying functionality depending on their Brix value and dextrose equivalent (DE). As the current methods for evaluating these products are labor-intensive and time-consuming, the objective of this study was to investigate the potential of NIR spectroscopy for classifying the different tapioca starch hydrolysis products.
RESULTS
RESULTS
NIR spectra of samples of seven products (n = 410) were recorded in transflectance mode in the 12 000-4000 cm
CONCLUSION
CONCLUSIONS
These results show the potential of NIR spectroscopy for classifying tapioca starch hydrolysis products with respect to their functional properties related to the Brix and DE values. This article is protected by copyright. All rights reserved.
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Informations de copyright
This article is protected by copyright. All rights reserved.