Agricultural and Biosystems Engineering Publications
Title
Document Type
Article
Publication Date
12-1-2013
Journal or Book Title
Food Chemistry
Volume
141
Issue
3
First Page
1895
Last Page
1901
DOI
10.1016/j.foodchem.2013.04.087
Abstract
Previous studies showed that Near Infrared Spectroscopy (NIRS) could distinguish between Roundup Ready® (RR) and conventional soybeans at the bulk and single seed sample level, but it was not clear which compounds drove the classification. In this research the varieties used did not show significant differences in major compounds between RR and conventional beans, but moisture content had a big impact on classification accuracies. Four of the five RR samples had slightly higher moistures and had a higher water uptake than their conventional counterparts. This could be linked with differences in their hulls, being either compositional or morphological. Because water absorption occurs in the same region as main compounds in hulls (mainly carbohydrates) and water causes physical changes from swelling, variations in moisture cause a complex interaction resulting in a large impact on discrimination accuracies.
Access
Open
Rights
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.
Language
en
File Format
application/pdf
Recommended Citation
Esteve Agelet, Lidia; Armstrong, Paul R.; Tallada, Jasper G.; and Hurburgh, Charles R. Jr., "Food Chemistry" (2013). Agricultural and Biosystems Engineering Publications. 603.
https://lib.dr.iastate.edu/abe_eng_pubs/603
Included in
Agriculture Commons, Bioresource and Agricultural Engineering Commons, Food Chemistry Commons
Comments
This article is from Food Chemistry 141 (2013): 1895–1901, doi:10.1016/j.foodchem.2013.04.087.