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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.