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https://doi.org/10.31895/hcptbn.13.3-4.4

Application of NIR spectroscopy in gluten detection as a cross-contaminant in food

Marija Radman ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Tamara Jurina ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Maja Benković ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Ana Jurinjak TUšek ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Davor Valinger ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Jasenka Gajdoš Kljusurić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia

Puni tekst: engleski, pdf (576 KB) str. 120-127 preuzimanja: 377* citiraj
APA 6th Edition
Radman, M., Jurina, T., Benković, M., Jurinjak TUšek, A., Valinger, D. i Gajdoš Kljusurić, J. (2018). Application of NIR spectroscopy in gluten detection as a cross-contaminant in food. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 13 (3-4), 120-127. https://doi.org/10.31895/hcptbn.13.3-4.4
MLA 8th Edition
Radman, Marija, et al. "Application of NIR spectroscopy in gluten detection as a cross-contaminant in food." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 13, br. 3-4, 2018, str. 120-127. https://doi.org/10.31895/hcptbn.13.3-4.4. Citirano 21.10.2020.
Chicago 17th Edition
Radman, Marija, Tamara Jurina, Maja Benković, Ana Jurinjak TUšek, Davor Valinger i Jasenka Gajdoš Kljusurić. "Application of NIR spectroscopy in gluten detection as a cross-contaminant in food." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 13, br. 3-4 (2018): 120-127. https://doi.org/10.31895/hcptbn.13.3-4.4
Harvard
Radman, M., et al. (2018). 'Application of NIR spectroscopy in gluten detection as a cross-contaminant in food', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 13(3-4), str. 120-127. https://doi.org/10.31895/hcptbn.13.3-4.4
Vancouver
Radman M, Jurina T, Benković M, Jurinjak TUšek A, Valinger D, Gajdoš Kljusurić J. Application of NIR spectroscopy in gluten detection as a cross-contaminant in food. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2018 [pristupljeno 21.10.2020.];13(3-4):120-127. https://doi.org/10.31895/hcptbn.13.3-4.4
IEEE
M. Radman, T. Jurina, M. Benković, A. Jurinjak TUšek, D. Valinger i J. Gajdoš Kljusurić, "Application of NIR spectroscopy in gluten detection as a cross-contaminant in food", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.13, br. 3-4, str. 120-127, 2018. [Online]. https://doi.org/10.31895/hcptbn.13.3-4.4

Sažetak
The determination of gluten is of critical importance when food screening is intended for special groups such as food ingredient intolerant and allergic persons. Cross-contamination of food that does not contain gluten is also possible in the sales chain. The aim of this study was to determine the applicability of Near-Infrared Spectroscopy (NIRs) for the detection of gluten traces in rice, rice flour, corn flour and corn grits. In the cross-contamination simulation, two types of wheat flour were used. They were added to rice, rice flour, corn flour and corn grits in a range from 5 % to 30 %. Apart from the spectra of pure and contaminated samples, conductivity and total dissolved solids were monitored to determine changes in the samples. NIR spectroscopy was combined with chemometric techniques to determine at which wavelengths a glutenfree fingerprint can be detected. Although experiments were carried out with a NIR instrument that monitors molecular vibrations in the range of λ= 904-1699 nm, the gluten fingerprint was successfully determined, regardless of the type of flour that was added to the rice, rice flour, corn flour and corn grits. All concentrations of the added flours were successfully determined and models were developed to detect the concentrations of the added flours. Even the conductivity showed good prediction potential in gluten determination. Regardless if the investigated samples were contaminated or not, the determination coefficient R2 was over 0.9. Developed models could be used to predict possible wheat flour contamination of any rice or corn product samples or samples prepared for cooking in water.

Ključne riječi
NIR spectroscopy; cross-contamination; gluten; modelling; prediction

Hrčak ID: 217739

URI
https://hrcak.srce.hr/217739

Posjeta: 575 *