Mid-infrared spectroscopy and chemometrics in corn starch classification

Published Date
16 June 1997, Vol.410:551–554, doi:10.1016/S0022-2860(96)09517-8

Molecular Spectroscopy and Molecular Structure 1996

Title 

Mid-infrared spectroscopy and chemometrics in corn starch classification

• Author 

• N. Dupuy ^,a
• C. Wojciechowski ^b
• C.D. Ta ^b
• J.P. Huvenne ^a
• P. Legrand ^a

• aLaboratoire de Spectroscopie Infrarouge et Raman, LASIR, CNRS, Bât C5, Université des Sciences et Technologies de Lille, 59655 Villeneuve d'Ascq Cedex, France
• bCentre de Recherche et d'Etudes Alimentaires (CREALIS), Danone, Zone Industrielle du Teinchurier, 19100 Brive, France

Received 26 August 1996. Revised 10 October 1996. Accepted 11 October 1996. Available online 7 November 2003.

Abstract

The authentication of food is a very important issue for both the consumer and the food industry at all levels of the food chain from raw materials to finished products. Corn starch can be used in a wide variety of food preparations such as bakery cream fillings, sauces, salad dressings, frozen foods etc.

Many modifications are made to corn starch in connection with its use in agrofood. The value of the product increases with the degree of modification. Some chemical and physical tests have been devised to solve the problem of identifying these modifications but all the methods are time consuming and require skilled operators.

We separate corn starches into groups related to their modification on the basis of the infrared spectra.

Keywords

FTIR

PCA 

Chemometrics Starc

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• ∗ 
  Corresponding author.

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