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Differentiating Vitreous and Nonvitreous Durum Wheat Kernels by Using Near‐Infrared Spectroscopy
Author(s) -
Dowell F. E.
Publication year - 2000
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2000.77.2.155
Subject(s) - near infrared spectroscopy , chemistry , starch , spectroscopy , kernel (algebra) , pattern recognition (psychology) , artificial intelligence , food science , mathematics , computer science , optics , physics , quantum mechanics , combinatorics
The vitreousnss of durum wheat is used by the wheat industry as an indicator of milling and cooking quality. The current visual method of determining vitreousness is subjective, and classification results between inspectors and countries vary widely. Thus, the use of near‐infrared (NIR) spectroscopy to objectively classify vitreous and nonvitreous single kernels was investigated. Results showed that classification of obviously vitreous or nonvitreous kernels by the NIR procedure agreed almost perfectly with inspector classifications. However, when difficult‐to‐classify vitreous and nonvitreous kernels were included in the analysis, the NIR procedure agreed with inspectors on only 75% of kernels. While the classification of difficult kernels by NIR spectroscopy did not match well with inspector classifications, this NIR procedure quantifies vitreousness and thus may provide an objective classification means that could reduce inspector‐to‐inspector variability. Classifications appear to be due, at least in part, to scattering effects and to starch and protein differences between vitreous and nonvitreous kernels.