Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy

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dc.authorid0000-0001-8507-6212
dc.authorid0000-0002-0743-3453
dc.authorid0000-0003-1333-060X
dc.contributor.authorArı Akın, Pervin
dc.contributor.authorSezer, Banu
dc.contributor.authorSanal, Turgay
dc.contributor.authorApaydın, Hakan
dc.contributor.authorKöksel, Hamit
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2020-02-25T07:56:03Z
dc.date.available2020-02-25T07:56:03Z
dc.date.issued2020en_US
dc.departmentRektörlük
dc.description.abstractBread and flour are most commonly used products in human diet, which makes it susceptible to adulteration, mislabeling and addition of unpermitted amount of different flour types. The objective of this work was to evaluate the potential of employing laser induced breakdown spectroscopy to differentiate different flour types and quantify the white wheat flour addition to rye and oat flour and breads. In the principal component analysis, score plot represents pure flour types with 97.64% of the variance. In the calibration study, the measured coefficient of determination values was 0.989, 0.989, 0.992 and 0.991 for refined wheat flour: rye flour, refined wheat flour: oat flour, breads made with the blend of refined wheat: rye flour and the blend of refined wheat: oat flour, respectively. The limit of detection values were calculated as 3.82, 5.97, 4.59 and 4.92% for refined wheat flour: rye flour, refined wheat flour: oat flour, refined wheat: rye bread and refined wheat: oat bread, respectively.
dc.description.provenanceSubmitted by Zeynep Umut Arslan (umutarslan@hitit.edu.tr) on 2020-02-25T07:55:50Z No. of bitstreams: 0en
dc.description.provenanceApproved for entry into archive by Zeynep Umut Arslan (umutarslan@hitit.edu.tr) on 2020-02-25T07:56:03Z (GMT) No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-02-25T07:56:03Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.citationAkin, P. A., Sezer, B., Sanal, T., Apaydin, H., Koksel, H., Boyaci, İ. H. (2020). Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy. Journal of Cereal Science, 92.
dc.identifier.doi10.1016/j.jcs.2020.102920
dc.identifier.issn0733-5210
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2020.102920
dc.identifier.urihttps://hdl.handle.net/11491/5761
dc.identifier.volume92en_US
dc.identifier.wosWOS:000521110700011
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press
dc.relation.ispartofJournal of Cereal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectWheat Flouren_US
dc.subjectBreaden_US
dc.subjectLaser Induced Breakdown Spectroscopyen_US
dc.subjectPartial Least Squareen_US
dc.titleMulti-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy
dc.typeArticle

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