Quality characteristics of wheat are determined by different physiochemical and rheological analysis by using different AACC methods. AACC methods are expensive, time consuming and cause destruction of samples. Fourier transforms infrared (FTIR) spectroscopy is one of the most important and emerging tool used for analyzing wheat for different quality parameters. This technique is rapid and sensitive with a great variety of sampling techniques. In the present study different wheat varieties were analyzed for quality assessment and were also characterized by using AACC methods and FTIR technique. The straight grade flour was analyzed for physical, chemical and rheological properties by standard methods and results were obtained. FTIR works on the basis of functional groups and provide information in the form of peaks. On basis of peaks the value of moisture, protein, fat, ash, carbohydrates and hardness of grain were determined. Peaks for water were observed in the range 1,64 cm−1 and 3,3 cm−1 on the basis of functional group H and OH. Protein was observed in the range from 1,6 cm−1 to 1,7 cm−1 and 1,55 cm−1 to 1,57 cm−1 on the basis of bond amide I and amide II respectively. Fat was also observed within these ranges but on the basis of C-H bond and also starch was observed in the range from 2,8 and 3, cm−1 (C-H stretch region) and in the range 3, and 3,6 cm−1 (O-H stretch region). As FTIR is a fast tool it can be easily emplyed for wheat varieties identification according to a set criterion.
Related Content
Characterization and Classification of Almond Cultivars by Using Spectroscopic and Thermal Techniques
Three different almond cultivars (Spanish Guara, Marcona, and Butte from U.S.A.) were characterized by using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) and thermal analysis techniques (differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA...


Evaluation of flaA Short Variable Region Sequencing, Multilocus Sequence Typing, and Fourier Transform Infrared Spectroscopy for Discrimination between Campylobacter jejuni Strains
Discriminatory and robust typing methods are needed to improve the understanding of the dynamics of food-borne Campylobacter infections and epidemiology in primary animal production. To evaluate the strain discriminatory potential of typing methods, flaA short variable region (SVR) sequencing and...
Fourier transform infrared spectroscopy–Partial Least Squares (FTIR–PLS) coupled procedure application for the evaluation of fly attack on olive oil quality
A Fourier transform infrared spectroscopy–Partial Least Squares (FTIR–PLS) strategy for the determination of the quality of olive fruits and the respective virgin olive oil (VOO) has been developed. This methodology has been demonstrated as able to correlate the level of fly attack in olive o...


Fourier transform near-infrared spectroscopy (FT-NIRS) application to estimate Brazilian soybean [Glycine max (L.) Merril] composition
This study examined the ability of near-infrared reflectance spectroscopy method (FT-NIRS) and multivariate calibration to estimate the concentration of moisture, protein, lipid, ash and carbohydrate of Brazilian soybeans. The spectra obtained in the range of 4000 to 10,000cm−1 were preprocesse...
Development of antifungal packaging for berries extruded from recycled PET
In this study an active packaging was developed for marketing fresh berries by extruding recycled PET with potassium sorbate (KS) added as the antifungal agent at two concentrations (2.5 and 4.0 wt.%). The mechanical, thermal and optical properties of the extrudate were characterized using Resis...

Inactivation of Listeria monocytogenes on a polyethylene surface modified by layer-by-layer deposition of the antimicrobial N-halamine
Modification of food contact surfaces to be antimicrobial represents an approach to address the problem of cross-contamination in the food industry. The effect of increasing levels of surface modification on low density polyethylene (LDPE) through application of N-halamines on the inactivation ki...
Comparative antioxidant activity of nanoscale lignin prepared by a supercritical antisolvent (SAS) process with non-nanoscale lignin
Nowadays, lignin antioxidant study is a hot spot. But some properties of lignin make it hard for a wide range of application. To improve lignin antioxidant activity, we employed supercritical antisolvent (SAS) method for preparation of nanoscale lignin (.144±.3μm) using acetone as a solvent and...

Development and Characterization of an Edible Composite Film Based on Chitosan and Virgin Coconut Oil with Improved Moisture Sorption Properties
An edible composite film was prepared from an emulsion system based on chitosan and virgin coconut oil (VCO). The effect of incorporation of VCO was evaluated at various concentrations and the optimum concentration was chosen based on resultant changes in the properties of the film. Addition of V...
Modifications of Structure and Physicochemical Properties of Maize Starch by γ-Irradiation Treatments
Maize starch powder was exposed to aCo source (, 1, 2, 5, 1, 2, 5, 1, 2, or 5 kGy) and the effects of γ-irradiation treatment on the structure and physicochemical properties of the starch granules were studied. The results showed that peak, trough, final, and setback viscosities were significant...

Rapid Determination of Sugar Level in Snack Products Using Infrared Spectroscopy
Real-time spectroscopic methods can provide a valuable window into food manufacturing to permit optimization of production rate, quality and safety. There is a need for cutting edge sensor technology directed at improving efficiency, throughput and reliability of critical processes. The aim of th...