Feasibility study on quantification and authentication of the cassava starch content in wheat flour for bread-making using NIR spectroscopy and digital images

Ellen Souza de Almeida Duarte,Valber Elias de Almeida,Gean Bezerra da Costa,Mário César Ugulino de Araújo,Germano Véras,Paulo Henrique Gonçalves Dias Diniz,David Douglas de Sousa Fernandes

Food Chemistry（2022）

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摘要

•Determination/authentication of cassava starch content in wheat flour under study;•Different pre-processed NIR spectra and color histograms as analytical information;•Good prediction to quantify cassava starch in certified and commercial wheat flour;•DD-SIMCA had similar results using NIR and CACHAS for the certified wheat flour;•NIR is more useful to offer definitive quantitative and qualitative analysis.

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关键词

Manihot esculenta,Triticum spp.,Vibrational spectroscopy,Color histograms,Pattern recognition,Multivariate calibration

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