Rapid detection of common wheat flour addition to durum wheat flour and pasta using spectroscopic methods and chemometrics

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dc.authoridHamit Köksel / 0000-0003-4150-2413en_US
dc.authorscopusidHamit Köksel / 7004487930en_US
dc.authorwosidHamit Köksel / G-6018-2013en_US
dc.contributor.authorUnuvar A.
dc.contributor.authorBoyaci I.H.
dc.contributor.authorYazar S.
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2022-12-19T07:29:31Z
dc.date.available2022-12-19T07:29:31Z
dc.date.issued2023en_US
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractAttenuated total reflectance Fourier-transform infrared spectroscopy (ATR-FTIRS), near-infrared spectroscopy (NIRS), and synchronous fluorescence spectroscopy (SFS) combined with chemometrics were used to determine common wheat (Triticum aestivum) flour in durum wheat (Triticum durum) flour and common wheat farina addition to durum wheat pasta. The main objective of this study was to determine the most suitable spectroscopic method(s) to predict adulteration level in flour and pasta. It was found that among the spectroscopic methods tested, ATR-FTIRS had the lowest limit of detection (LOD) values for blended flour (0.68%) and pasta samples (0.49%). The coefficients of determination (R2) values of the prediction curves for ATR-FTIRS were found as 0.900 and 0.903 for flour and pasta samples, respectively. Similarly, R2 for the prediction of NIRS was 0.867 and 0.895 for flour and pasta samples, respectively. Since, NIR spectroscopy is widely used in food industry for quality control, it might have a good potential to detect the adulteration of common wheat flour in durum wheat flour and farina in the durum wheat pasta. SFS demonstrated a weaker predictive ability for low levels of adulteration with its higher root mean square error of prediction (10.750). The study demonstrated that ATR-FTIRS had better specificity and accuracy compared to other spectroscopic methods for the detection of adulteration. © 2022en_US
dc.identifier.citationUnuvar, A., Boyaci, I. H., Yazar, S., & Koksel, H. (2022). Rapid detection of common wheat flour addition to durum wheat flour and pasta using spectroscopic methods and chemometrics. Journal of Cereal Science, 103604.en_US
dc.identifier.doi10.1016/j.jcs.2022.103604en_US
dc.identifier.isbn07335210
dc.identifier.scopus2-s2.0-85143306462en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.jcs.2022.103604
dc.identifier.urihttps://hdl.handle.net/20.500.12713/3611
dc.identifier.volume109en_US
dc.identifier.wosWOS:000911312000006en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKöksel, Hamit
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAdulterationen_US
dc.subjectDurum Wheaten_US
dc.subjectNear-infrared Spectroscopyen_US
dc.subjectPastaen_US
dc.subjectSynchronous Fluorescence Spectroscopy and Attenuated Total Reflectance Fourier-Transform İnfrared Spectroscopyen_US
dc.titleRapid detection of common wheat flour addition to durum wheat flour and pasta using spectroscopic methods and chemometricsen_US
dc.typeArticleen_US

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