Determination of starch and lipid in pea flour by near infrared reflectance analysis. the effect of pea genotype on starch and lipid content | Zendy

Davies Anthony M. C. | Zendy; Coxon David T. | Zendy; Gavrel Gillian M. | Zendy; Wright David J. | Zendy

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Determination of starch and lipid in pea flour by near infrared reflectance analysis. the effect of pea genotype on starch and lipid content

Author(s) -

Davies Anthony M. C.,

Coxon David T.,

Gavrel Gillian M.,

Wright David J.

Publication year - 1985

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740360109

Subject(s) - starch , autoanalyzer , food science , chemistry , genotype , reflectivity , biology , chromatography , biochemistry , physics , optics , gene

Equations were derived for predicting starch and lipid content of pea varieties from near infrared data measured on a filter instrument (Technicon InfraAlyzer 400). The accuracy of the predictions were tested against separate data sets and were found to be better than ±2.6% for starch (range 20–45%) and ±0.3% for lipid (range 1.4–3.3%). Together with the previous work on the near infrared determination of protein it is possible to analyse rapidly for three components important to a plant breeding programme. The study has also demonstrated a clear‐cut delineation between round and wrinkled pea genotypes.

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