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Performance of Transmittance Near-Infrared Spectrometry in Determining Wheat Quality

Performance of Transmittance Near-Infrared Spectrometry in Determining Wheat Quality

Shahid Yousaf1*, Salman Khurshid1, Saqib Arif1, Hafiza Mehwish Iqbal1, Qurrat ul Ain Akbar1, Najmus Sahar1 and Ghulam Rasul2

1Food Quality and Safety Research Institute, SARC, PARC, Karachi University Campus, Karachi, Pakistan; 2Pakistan Agricultural Research Council, Islamabad, Pakistan.





Wheat quality characteristics play a vital role in processing and trade. Many techniques have been introduced to evaluate wheat quality. Near Infrared (NIR) is one of the suitable techniques that have an advantage of rapid response over other techniques. But investigations are needed to check its reliability on determining important quality parameters. The study therefore has been designed to evaluate the efficiency of NIR in comparison with standard techniques. Thirty samples of wheat (including 11 varieties and 19 composite samples) were analyzed. Samples were widely varied in test weight (72.4-79.9 kg/hL) and wet gluten contents (15.4-31.5%) but showed narrow ranged moisture contents (10.8-13.3%). The NIR values were significantly related to the referenced values for test weight, wet gluten content and moisture with the correlation coefficients of 0.96, 0.83 and 0.73, respectively. Three consecutive measurements of test weight, moisture and gluten contents by using NIR and referenced methods shown to have average repeatability of 0.2%, 0.3%, 2.4% and 0.1%, 0.7%, 1.5% respectively. The information is useful for maintaining the quality of wheat intended for milling and ultimate products.

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Journal of Innovative Sciences


Vol. 7, Iss. 1, Pages 1-205


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