Estimation of Some Quality Parameters of Durum Wheat with Near-Infrared Spectroscopy (NIRS)

Authors : Murat Reis AKKAYA, Ali Alpaslan EZİCİ, Osman KOLA, Hatice YÜCEL, Şadiye YAKTUBAY

Pages : 47-62

View : 59 | Download : 15

Publication Date : 2018-03-20

Article Type : Research Paper

Abstract :The aim of this study was to determine the durum wheat quality parameters using Near-Infrared Spectroscopy insert ignore into journalissuearticles values(NIRS); at early stages. In this study, Foss NIRSystem XDS was used. Durum wheat types at late stages which were subject to adaptation and plant breeding from test field of East Mediterranean Agricultural Research Institute and some standard varieties were used. In order to determine the reference values needed to construct calibration in NIRS analysis, durum wheat samples were analyzed by classical analysis methods. Moisture, gluten, protein and starch contents, hectoliter weight, and zeleny sedimentation values were therefore determined. Coefficients of determination insert ignore into journalissuearticles values(RSQ); between classical analysis results and values predicted by NIRS were calculated as follows: for moisture content 0.816, for hectoliter weight 0.906, for gluten content 0.972, for protein content 0.975, for starch content 0.929 and for zeleny sedimentation values 0.968. As a result, this study shows that NIRS is possibly a fast and efficient method to determine the quality parameters of durum wheat, and can be used for the determination of wheat quality from beginning to the last stage of plant breeding process successfully, in order to supply customer with products in desired quality characteristics.
Keywords : Durum wheat, gluten, NIRS, protein, quality

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