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Received: 2005-11-21

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Journal of Zhejiang University SCIENCE B 2006 Vol.7 No.6 P.475~481


Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality

Author(s):  LU Guo-quan, HUANG Hua-hong, ZHANG Da-peng

Affiliation(s):  Department of Agronomy, Zhejiang University, Hangzhou 310029, China; more

Corresponding email(s):   lugq@mail.hz.zj.cn, lugq10@zju.edu.cn

Key Words:  Sweetpotato, Starch thermal property, Noodle quality, Near-infrared spectroscopy (NIRS)

LU Guo-quan, HUANG Hua-hong, ZHANG Da-peng. Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality[J]. Journal of Zhejiang University Science B, 2006, 7(6): 475~481.

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author="LU Guo-quan, HUANG Hua-hong, ZHANG Da-peng",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality
%A LU Guo-quan
%A HUANG Hua-hong
%A ZHANG Da-peng
%J Journal of Zhejiang University SCIENCE B
%V 7
%N 6
%P 475~481
%@ 1673-1581
%D 2006
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.2006.B0475

T1 - Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality
A1 - LU Guo-quan
A1 - HUANG Hua-hong
A1 - ZHANG Da-peng
J0 - Journal of Zhejiang University Science B
VL - 7
IS - 6
SP - 475
EP - 481
%@ 1673-1581
Y1 - 2006
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.2006.B0475

sweetpotato starch thermal properties and its noodle quality were analyzed using a rapid predictive method based on near-infrared spectroscopy (NIRS). This method was established based on a total of 93 sweetpotato genotypes with diverse genetic background. Starch samples were scanned by NIRS and analyzed for quality properties by reference methods. Results of statistical modelling indicated that NIRS was reasonably accurate in predicting gelatinization onset temperature (To) (standard error of prediction SEP=2.014 °C, coefficient of determination RSQ=0.85), gelatinization peak temperature (Tp) (SEP=1.371 °C, RSQ=0.89), gelatinization temperature range (Tr) (SEP=2.234 °C, RSQ=0.86), and cooling resistance (CR) (SEP=0.528, RSQ=0.89). Gelatinization completion temperature (Tc), enthalpy of gelatinization (ΔH), cooling loss (CL) and swelling degree (SWD), were modelled less well with RSQ between 0.63 and 0.84. The present results suggested that the NIRS based method was sufficiently accurate and practical for routine analysis of sweetpotato starch and its noodle quality.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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