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Correction: Marhuenda, J., et al. A Randomized, Double-Blind, Placebo Controlled Trial to Determine the Effectiveness a Polyphenolic Extract (Hibiscus sabdariffa and Lippia citriodora) in the Reduction of Body Fat Mass in Healthy Subjects. Foods 2020, 9(1), 55
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Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy

1
Department of Chemistry, University of Wrocław, 14F, Joliot-Curie, 50-383 Wrocław, Poland
2
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
3
Engineering and Cereals Technology Department, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
*
Author to whom correspondence should be addressed.
Foods 2020, 9(3), 280; https://doi.org/10.3390/foods9030280
Received: 21 December 2019 / Revised: 28 February 2020 / Accepted: 1 March 2020 / Published: 3 March 2020
(This article belongs to the Section Food Analytical Methods)
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. View Full-Text
Keywords: wheat flour; ash; moisture; protein; elemental analysis; multivariate analysis wheat flour; ash; moisture; protein; elemental analysis; multivariate analysis
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MDPI and ACS Style

Czaja, T.; Sobota, A.; Szostak, R. Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy. Foods 2020, 9, 280.

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