Feasibility study on the use of multivariate data methods and derivatives to enhance information from barley flour and malt samples analysed using the Rapid Visco Analyser

Journal of Cereal Science

Volumn 56, Issue 3, 2012, Pages 610-614

  Cozzolino, Daniel ^a   Allder, Katherine ^a   Roumeliotis, Sophia ^a   Eglinton, Jason ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Barley flour; Multivariate data analysis; Principal component analysis; RVA

Indexed keywords

HORDEUM;

EID: 84868193433     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.07.004     Document Type: Article

References (34)

1. Allan, G.R., Stuart, I.M., Dunn, C.A., 1997. The prediction of malt quality using Rapid Visco Analysis. In: Proceedings of the 24th Convention of the Institute of Brewing South Africa Section. Durban, South Africa, pp. 170-174.
2. Bason M.L., Blakeney T. Enzymes methods. The RVA Handbook 2007, 119-131. AACC International. G.B. Crosbie, A.S. Ross (Eds.).
3. Bason M.L., Ronalds J.A., Wrigley C.W., Hubbard L.J. Testing for sprout damage in malting barley using the Rapid Visco Analyser. Cereal Chemistry 1993, 70:269-272.
4. Batey I.L. Interpretation of RVA curves. The RVA Handbook 2007, 19-31. AACC International. G.B. Crosbie, A.S. Ross (Eds.).
5. Booth R., Bason M.L. Principles of operation and experimental techniques. The RVA Handbook 2007, 1-19. AACC International. G.B. Crosbie, A.S. Ross (Eds.).
6. Brereton R.G. Chemometrics: Data Analysis for the Laboratory and Chemical Plant 2003, John Wiley & Sons, Ltd., Chichester, UK.
7. Brereton R.G. Applied Chemometrics for Scientist 2007, John Wiley & Sons, Ltd., Chichester, UK.
8. Calman, N., 2007. Predicting the real degree of fermentability at a brewery. Honours Thesis. University of Adelaide, Australia, p. 109.
9. Dunn, C.A., Trinh, M.L.T., Bonnici, M.J., Stuart, I.M., 1997. The effect of viscometric and gelatinisation properties of barley on malt quality. In: Proceedings of the 47th Australian Cereal Chemistry Conference. pp. 189-194.
10. Glennie-Holmes M. Studies on barley and malt with the Rapid ViscoAnalyser: [I] the effect of variations in physical and chemical parameters. Journal of the Institute of Brewing 1995, 101:11-18.
11. Glennie-Holmes M. Studies on barley and malt with the Rapid ViscoAnalyser: [II] the effect of modification on viscograms. Journal of the Institute of Brewing 1995, 101:19-28.
12. Glennie-Holmes M. Studies on barley and malt with the Rapid ViscoAnalyser: [III] the prediction of malting potential from viscograms. Journal of the Institute of Brewing 1995, 101:29-32.
13. Goode D.L., Arendt E.K. Model studies characterizing the rheological behavior of simulated mashing conditions using the rapid visco-analyzer. Journal of the American Society of Brewing Chemists 2006, 64:100-110.
14. Goode D.L., Rapp L., Schober T.J., Ulmer H.M., Arendt E.K. Development of a new rheological laboratory method for mash systems - its application in the characterization of grain modification levels. Journal of the American Society of Brewing Chemists 2005, 63:76-86.
15. Goode D.L., Wiltschko E.A., Ulmer H.M., Arendt E.K. Application of the Rapid Visco Analyser as a rheological tool for the characterisation of mash viscosity as affected by the level of barley adjunct. Journal of the Institute of Brewing 2005, 111:165-175.
16. Juhasz R., Salgo A. Pasting behaviour of amylose, amylopectin and their mixtures determined by RVA curves and first derivatives. Starch 2008, 60:70-78.
17. Juhasz R., Gergely S., Gelencser T., Salgo A. Relationships between NIR spectra and RVA parameters during wheat germination. Cereal Chemistry 2005, 82:488-493.
18. Li J.-Y., Yeh A.I. Relationships between thermal, rheological characteristics and swelling power for various starches. Journal of Food Engineering 2001, 50:141-148.
19. Mariotti M., Alamprese C., Pagani M.A., Lucisano M. Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours. Journal of Cereal Science 2006, 43:47-56.
20. Meadows F., Barton F.E. Determination of rapid visco analyser parameters in rice by near infrared spectroscopy. Cereal Chemistry 2002, 79:563-566.
21. Meadows F. Pasting process in rice flour using rapid visco analyser curves and first derivatives. Cereal Chemistry 2002, 79:559-562.
22. Mijland P.J.H.C., Janssen A.M., de Vries P.A.M. Multivariate comparison of the Brabender viscograph and the rapid visco analyser using cross linked starch. Starch 1999, 51:33-39.
23. Naes T., Isaksson T., Fearn T., Davies T. A User-friendly Guide to Multivariate Calibration and Classification 2002, NIR Publications, Chichester, UK.
24. Applications Manual for the Rapid Visco Analyser 1998, Newport Scientific, Newport Scientific Pty. Ltd., Warriewood. Australia.
25. Otto M. Chemometrics: Statistics and Computer Application in Analytical Chemistry 1999, Wiley-VCH, Chichester, UK.
26. Ross A.S., Walker C.E., Booth R.I., Orth R.A., Wrigley C.W. The Rapid Visco Analyser: a new technique for the evaluation of sprout damage. Cereal Foods World 1987, 32:827-829.
27. Roumeliotis S., Logue S.J., Jefferies S.P., Barr A.R. Near Infrared Spectroscopy: Proceedings of the 9th International Conference 2000, 673-678. NIR Publications, UK. A.M.C. Davies, R. Giangiacomo (Eds.).
28. Sasaki T., Yasui T., Matsuki J. Effect of amylose content on gelatinization, retrogradation and pasting properties of starches from waxy and nonwaxy wheat and their F1 seeds. Cereal Chemistry 2000, 77:58-63.
29. Stuart I.M., Dunn C.A., Allan G.R. The prediction of malt quality using Rapid Viscoanalyser. Proceedings of the Sixth Scientific and Technical Convention of the Institute of Brewing Central and Southern African Section, Durban, South Africa 1997, 170-174. Institute of Brewing Central and Southern African Section, Johannesburg, South Africa.
30. Stuart, I.M., Dunn, C.A., Allan, G.R., 1997b. The prediction of malt quality using rapid viscoanalyser. In: Proceedings of the Institute of Brewing Conv. 24th Institute of Brewing, London.
31. Tester R.F., Morrison W.R. Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose and lipids. Cereal Chemistry 1990, 67:551-557.
32. Xie S., Liu Q., Cui S.W. Starch modification and applications. Food Carbohydrates 2005, Taylor and Francis, Boca Raton. S. Cui (Ed.).
33. Zhou M., Mendham N.J. Predicting barley malt extract with a Rapid Viscoanalyser. Journal of Cereal Science 2005, 41:31-36.
34. Zhou M.X., Robards K., Glennie-Holmes M., Helliwell S. Structure and pasting properties of oat starch. Cereal Chemistry 1998, 75:273-281.