Author
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Kays, Sandra |
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Submitted to: Book Chapter
Publication Type: Book / Chapter Publication Acceptance Date: 8/1/2003 Publication Date: 7/1/2004 Citation: Kays, S.E. 2004. Application in the analysis of cereal food products. IN: Near Infrared Reflectance Spectroscopy. eds. C. A. Roberts, J. Workman and J. Reeves. American Society of Agronomy, Crop Science Society of America, Soil Science of America. Agronomy Monograph No. 44, pp. 411-438. Interpretive Summary: Technical Abstract: Studies on the use of near-infrared (NIR) spectroscopy in the analysis of cereal food products have focused on the evaluation of components that contribute to nutritional value. Based upon the success of predicting fiber in forages (Norris et al., 1976), the potential of NIR spectroscopy for the rapid prediction of neutral detergent fiber in ready-to-eat breakfast cereal was investigated by Baker, Norris and Li in 1979. The technique has since been expanded to determine total, soluble and insoluble dietary fiber, protein, sugar, carbohydrate, moisture and fat, thus, greatly enhancing the potential impact of NIR spectroscopy on the evaluation and monitoring of nutrients in cereal foods. For the purpose of the chapter the term "cereal food products" includes processed, packaged cereal products intended for use by the consumer (e.g. breakfast cereals, crackers, flours, brans, pastas, cookes), cereal based snacks (e.g. corn chips, cereal bars, popcorn), and minimally processed, packaged whole grains (e.g. popcorn, kashi). The products are derived from a diverse array of grains, often with multiple grains in a single product. In addition, they have a wide range in fat and sugar contents and are processed by a variety of methods. The chapter reviews the literature on the application of NIR spectroscopy to the evaluation of cereal food products and discusses the current and potential applications of the technology. |
