Authors: Rai Muhammad Amir Faqir Muhammad Anjum Muhammad Issa Khan Moazzam Rafiq Khan Imran Pasha Muhammad Nadeem
Publish Date: 2011/06/10
Volume: 50, Issue: 5, Pages: 1018-1023
Abstract
Quality characteristics of wheat are determined by different physiochemical and rheological analysis by using different AACC methods AACC methods are expensive time consuming and cause destruction of samples Fourier transforms infrared FTIR spectroscopy is one of the most important and emerging tool used for analyzing wheat for different quality parameters This technique is rapid and sensitive with a great variety of sampling techniques In the present study different wheat varieties were analyzed for quality assessment and were also characterized by using AACC methods and FTIR technique The straight grade flour was analyzed for physical chemical and rheological properties by standard methods and results were obtained FTIR works on the basis of functional groups and provide information in the form of peaks On basis of peaks the value of moisture protein fat ash carbohydrates and hardness of grain were determined Peaks for water were observed in the range 1640 cm−1 and 3300 cm−1 on the basis of functional group H and OH Protein was observed in the range from 1600 cm−1 to 1700 cm−1 and 1550 cm−1 to 1570 cm−1 on the basis of bond amide I and amide II respectively Fat was also observed within these ranges but on the basis of CH bond and also starch was observed in the range from 2800 and 3000 cm−1 CH stretch region and in the range 3000 and 3600 cm−1 OH stretch region As FTIR is a fast tool it can be easily emplyed for wheat varieties identification according to a set criterion
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