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    Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy
    (Science Direct, 2020) Akin, P.A.; Sezer, B.; Sanal, T.; Apaydin, H.; Köksel, Hamit; Boyaci, İ.H.
    Bread and flour are most commonly used products in human diet, which makes it susceptible to adulteration, mislabeling and addition of unpermitted amount of different flour types. The objective of this work was to evaluate the potential of employing laser induced breakdown spectroscopy to differentiate different flour types and quantify the white wheat flour addition to rye and oat flour and breads. In the principal component analysis, score plot represents pure flour types with 97.64% of the variance. In the calibration study, the measured coefficient of determination values was 0.989, 0.989, 0.992 and 0.991 for refined wheat flour: rye flour, refined wheat flour: oat flour, breads made with the blend of refined wheat: rye flour and the blend of refined wheat: oat flour, respectively. The limit of detection values were calculated as 3.82, 5.97, 4.59 and 4.92% for refined wheat flour: rye flour, refined wheat flour: oat flour, refined wheat: rye bread and refined wheat: oat bread, respectively.
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    Rapid discrimination of authenticity in wheat flour and pasta samples using LIBS
    (Academic Press, 2022) Sezer, B.; Unuvar, A.; Boyaci, I.H.; Köksel, Hamit
    In this study the possibility of using laser-induced breakdown spectroscopy (LIBS) to discriminate durum and common wheat samples both in flour and pasta and determine the adulteration ratio was explored. For this purpose, 120 common and 119 durum wheat samples including different genotypes were collected from various regions of Anatolia. LIBS spectra were evaluated with partial least squares-discriminant analysis (PLS-DA) and PLS to identify the wheat type and adulteration ratios. In PLS-DA study, sensitivity and specificity of calibration and cross-validation were found as 1.000 and 0.990. The coefficients of determination and limits of detection for durum flour adulteration were found to be 0.999 and 0.52%, respectively. The study demonstrated that LIBS is a promising tool and has potential to become a rapid, reliable, environmental friendly and nondestructive analytical technique for identification and detection of wheat flour adulteration in pasta. © 2022 Elsevier Ltd