Feasibility analysis of nondestructive detection of multiple parameters of highland barley by near-infrared spectroscopy.

Background: Highland barley is widely regarded as a premium cereal grain due to its exceptional nutritional profile. This study employed near-infrared spectroscopy technology for the quantitative assessment of five critical parameters in highland barley: total starch, amylose, protein, β-glucan, and total phenols. To optimize spectral data processing, the most effective preprocessing method was identified among six options (standard normal transformation, multivariate scattering correction, normalization (Nor), detrend (DE), first derivative (FD), second derivative (SD)).

A Nondestructive Detection Method for the Muti-Quality Attributes of Oats Using Near-Infrared Spectroscopy.

This study aimed to achieve a precise and non-destructive quantification of the amounts of total starch, protein, β-glucan, and fat in oats using near-infrared technology in conjunction with chemometrics methods. Eight preprocessing methods (SNV, MSC, Nor, DE, FD, SD, BC, SS) were employed to process the original spectra. Subsequently, the optimal PLS model was obtained by integrating feature wavelength selection algorithms (CARS, SPA, UVE, LAR).

The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour.

Preparation methods have been found to affect the physical and chemical properties of rice. This study prepared Guichao rice flour with wet, dry, semi-dry, and jet milling techniques. Differences in the particle size distribution of rice flour were investigated in order to assess their impact on pasting, thermal, gel, starch digestibility, and crystalline structure using an X-ray diffractometer (XRD) and a Rapid Visco Analyzer (RVA) across in vitro digestibility experiments.