Next Article in Journal
Seafood and Water Management
Previous Article in Journal
Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays
Article Menu

Export Article

Open AccessReview
Foods 2014, 3(4), 605-621; doi:10.3390/foods3040605

A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods

School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1 Glen Osmond, SA, 5064, Australia
*
Author to whom correspondence should be addressed.
Received: 28 August 2014 / Revised: 22 October 2014 / Accepted: 14 November 2014 / Published: 1 December 2014
(This article belongs to the Special Issue Infrared Spectroscopy for Cereals Analysis)
View Full-Text   |   Download PDF [308 KB, uploaded 1 December 2014]

Abstract

Starch is the major component of cereal grains and starchy foods, and changes in its biophysical and biochemical properties (e.g., amylose, amylopectin, pasting, gelatinization, viscosity) will have a direct effect on its end use properties (e.g., bread, malt, polymers). The use of rapid and non-destructive methods to study and monitor starch properties, such as gelatinization, retrogradation, water absorption in cereals and starchy foods, is of great interest in order to improve and assess their quality. In recent years, near infrared reflectance (NIR) and mid infrared (MIR) spectroscopy have been explored to predict several quality parameters, such as those generated by instrumental methods commonly used in routine analysis like the rapid visco analyser (RVA) or viscometers. In this review, applications of both NIR and MIR spectroscopy to measure and monitor starch biochemical (amylose, amylopectin, starch) and biophysical properties (e.g., pasting properties) will be presented and discussed. View Full-Text
Keywords: gelatinization; pasting properties; starch; near infrared spectroscopy; mid infrared spectroscopy gelatinization; pasting properties; starch; near infrared spectroscopy; mid infrared spectroscopy
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Cozzolino, D.; Degner, S.; Eglinton, J. A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods. Foods 2014, 3, 605-621.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top