Fourier transformed infrared spectroscopy (ft-ir) for analyzing wheat, flour, corn starch and cassava starch
DOI:
https://doi.org/10.24054/limentech.v19i1.1407Keywords:
Spectra, functional groups, floursAbstract
Fourier transform infrared food spectroscopy (FT-IR) is one of the most widely used techniques to characterize ingredients and detect possible adulterants. Therefore, the objective of this research was the characterization of the functional groups by (FT-IR) of four flour samples: cornstarch, cassava starch, wheat flour with and without sweetener. Spectra were obtained in duplicate, the analysis consisted of placing an adequate amount of each of the samples on the diamond crystal, after all the uptake spectra obtained in this study, they were recorded in the spectral region of 600 to 4000cm-1, with a resolution of 4 cm-1 and averaging 8 scans. The results obtained were analyzed in OriginPro test version to normalize the data and obtain the spectra, it was determined that the flour samples were no @LIMENTECH CIENCIA Y TECNOLOGÍA ALIMENTARIAISSN Impreso 1692-7125/ ISSN Electrónico 2711-3035. Volumen 19 No. 1,p.5 -16, año 2021Facultad de Ingenierías y ArquitecturaUniversidad de Pamplona7Daza Orsini, Sandra Milena,-Parra Aparicio, Gina Patriciaadulterated, which are composed of carbohydrates because the spectra show molecular vibrations in the region of 4000 to the 500 cm-1, however, at the wavelength of 3281 cm-1, is found in common with all spectra. The intense peak in the wavelength of 1000 cm-1 corresponds to a stretching vibration of the CO bond as a consequence of the large amount of starch, amylose and amylopectin contained in the flours, when elucidating the spectral graph there was similarity in the chemical composition of wheat flour, cornstarch and cassava starch
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