Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy

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dc.authoridHamit Köksel / 0000-0003-4150-2413en_US
dc.authorscopusidHamit Köksel / 7004487930en_US
dc.authorwosidHamit Köksel / G-6018-2013
dc.contributor.authorAkin, P.A.
dc.contributor.authorSezer, B.
dc.contributor.authorSanal, T.
dc.contributor.authorApaydin, H.
dc.contributor.authorKöksel, Hamit
dc.contributor.authorBoyaci, İ.H.
dc.date.accessioned2021-11-19T06:13:25Z
dc.date.available2021-11-19T06:13:25Z
dc.date.issued2020en_US
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractBread 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.en_US
dc.identifier.citationArı Akın, P., Sezer, B., Sanal, T., Apaydın, H., Köksel, H., & Boyacı, İ. H. (2020). Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy.en_US
dc.identifier.doi10.1016/j.jcs.2020.102920en_US
dc.identifier.issn0733-5210en_US
dc.identifier.scopus2-s2.0-85078941000en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2020.102920
dc.identifier.urihttps://hdl.handle.net/20.500.12713/2261
dc.identifier.volume92en_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKöksel, Hamit
dc.language.isoenen_US
dc.publisherScience Directen_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBreaden_US
dc.subjectLaser Induced Breakdown Spectroscopyen_US
dc.subjectPartial Least Squareen_US
dc.subjectWheat Flouren_US
dc.titleMulti-elemental analysis of flour types and breads by using laser induced breakdown spectroscopyen_US
dc.typeArticleen_US

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