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Title: TWO-DIMENSIONAL VIBRATIONAL SPECTROSCOPY OF RICE FLOUR

Author
item Himmelsbach, David
item Barton Ii, Franklin

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 7/31/2003
Publication Date: 9/28/2003
Citation: Himmelsbach, D.S., Barton Ii, F.E. 2003. Two-dimensional vibrational spectroscopy of rice flour. Program Book of the American Association of Cereal Chemists Annual Meeting. Sept. 28-Oct. 2, 2003, Portland, OR. Paper #32, p. 72

Interpretive Summary:

Technical Abstract: Two-dimensional vibrational spectroscopy was employed in order to reveal covariant spectral effects associated with changes in protein and carbohydrate composition in rice flour. Both the near-infrared and Raman spectroscopies were utilized in conjunction with this method to overcome hidden effects due to overlapping bands that are unobservable with the use of one-dimensional spectra. The results indicated considerable correlation with water in the NIR spectra whereas this did not occur with Raman spectra. This suggests that Raman spectroscopy a may be more suitable for the analysis of flours when moisture content is variable.