Affiliation:
1. Food Technology, Polytechnic High School of Zamora, Universidad de Salamanca, Avenida Requejo 33, 49022 Zamora, Spain
Abstract
Lentil flour is an important source of minerals, including iron, so its use in food fortification programs is becoming increasingly important. In this study, the potential of near infrared technology to discriminate the presence of lentil flour in fortified wheat flours and the quantification of their mineral composition is evaluated. Three varieties of lentils (Castellana, Pardina and Guareña) were used to produce flours, and a total of 153 samples of wheat flours fortified with them have been analyzed. The results show that it is possible to discriminate fortified flours with 100% efficiency according to their lentil flour content and to discriminate them according to the variety of lentil flour used. Regarding their mineral composition, the models developed have shown that it is possible to predict the Ca, Mg, Fe, K and P content in fortified flours using near infrared spectroscopy. Moreover, these models can be applied to unknown samples with results comparable to ICP-MS determination of these minerals.
Subject
Electrical and Electronic Engineering,Biochemistry,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献