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Composition of grains using near infrared spectroscopy and chemometric techniques

Abstract

Near Infrared Spectroscopic (NIR) is a technique that has been proposed as an excellent- -alternative to traditional methods due to its multiple characteristics such as rapidity, simplicity and low costs. Besides, it can provide routine analysis with proper calibration and validation. The NIR can evaluate the composition and quality value of foods, like composition validation, moisture and protein determination, among others. Since there are such advantages with this technique, the aim of this research is the prediction of chemical and physical analysis using NIR spectroscopy technique, including parameters such as moisture, protein, ash, carbohydrate, fat and total, soluble and insoluble dietary fibers from cereals that have functional and/or economic properties: soybean and quinoa. These cereals have been included in human diet through breakfast cereals, bread, pasta, cereal bars. The soybean is a cereal known for its protein richness, while the quinoa is a pseudocereal which has a better quality and a bigger proportion of proteins, fats, vitamins and minerals when related to a true cereal. The NIR measure will be determinated in the Analytical Chemistry Chemometrics Laboratory of UNICAMP Chemistry Institute. The conventional analysis, which is necessary for the development of NIR calibration models, will be determinated in the Food Instrumental Analysis Laboratory of UNICAMP Food Engineering Faculty. (AU)

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Scientific publications (4)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
FERREIRA, DANIELA SOUZA; POPPI, RONEI JESUS; LIMA PALLONE, JULIANA AZEVEDO. Evaluation of dietary fiber of Brazilian soybean (Glycine max) using near-infrared spectroscopy and chemometrics. JOURNAL OF CEREAL SCIENCE, v. 64, p. 43-47, . (10/50418-3)
FERREIRA, D. S.; PALLONE, J. A. L.; POPPI, R. J.. Direct analysis of the main chemical constituents in Chenopodium quinoa grain using Fourier transform near-infrared spectroscopy. FOOD CONTROL, v. 48, n. SI, p. 91-95, . (10/50418-3)
FERREIRA, D. S.; PALLONE, J. A. L.; POPPI, R. J.. Direct analysis of the main chemical constituents in Chenopodium quinoa grain using Fourier transform near-infrared spectroscopy. FOOD CONTROL, v. 48, p. 5-pg., . (10/50418-3)
FERREIRA, D. S.; GALAO, O. F.; PALLONE, J. A. L.; POPPI, R. J.. Comparison and application of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for determination of quality parameters in soybean samples. FOOD CONTROL, v. 35, n. 1, p. 227-232, . (10/50418-3)

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