Full Text:   <2804>

CLC number: S53; S33

On-line Access: 

Received: 2005-11-21

Revision Accepted: 2006-01-26

Crosschecked: 0000-00-00

Cited: 14

Clicked: 5812

Citations:  Bibtex RefMan EndNote GB/T7714

-   Go to

Article info.
1. Reference List
Open peer comments

Journal of Zhejiang University SCIENCE B 2006 Vol.7 No.6 P.475-481


Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality

Author(s):  LU Guo-quan, HUANG Hua-hong, ZHANG Da-peng

Affiliation(s):  Department of Agronomy, Zhejiang University, Hangzhou 310029, China; more

Corresponding email(s):   lugq@mail.hz.zj.cn, lugq10@zju.edu.cn

Key Words:  Sweetpotato, Starch thermal property, Noodle quality, Near-infrared spectroscopy (NIRS)

LU Guo-quan, HUANG Hua-hong, ZHANG Da-peng. Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality[J]. Journal of Zhejiang University Science B, 2006, 7(6): 475-481.

@article{title="Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality",
author="LU Guo-quan, HUANG Hua-hong, ZHANG Da-peng",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality
%A LU Guo-quan
%A HUANG Hua-hong
%A ZHANG Da-peng
%J Journal of Zhejiang University SCIENCE B
%V 7
%N 6
%P 475-481
%@ 1673-1581
%D 2006
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.2006.B0475

T1 - Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality
A1 - LU Guo-quan
A1 - HUANG Hua-hong
A1 - ZHANG Da-peng
J0 - Journal of Zhejiang University Science B
VL - 7
IS - 6
SP - 475
EP - 481
%@ 1673-1581
Y1 - 2006
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.2006.B0475

sweetpotato starch thermal properties and its noodle quality were analyzed using a rapid predictive method based on near-infrared spectroscopy (NIRS). This method was established based on a total of 93 sweetpotato genotypes with diverse genetic background. Starch samples were scanned by NIRS and analyzed for quality properties by reference methods. Results of statistical modelling indicated that NIRS was reasonably accurate in predicting gelatinization onset temperature (To) (standard error of prediction SEP=2.014 °C, coefficient of determination RSQ=0.85), gelatinization peak temperature (Tp) (SEP=1.371 °C, RSQ=0.89), gelatinization temperature range (Tr) (SEP=2.234 °C, RSQ=0.86), and cooling resistance (CR) (SEP=0.528, RSQ=0.89). Gelatinization completion temperature (Tc), enthalpy of gelatinization (ΔH), cooling loss (CL) and swelling degree (SWD), were modelled less well with RSQ between 0.63 and 0.84. The present results suggested that the NIRS based method was sufficiently accurate and practical for routine analysis of sweetpotato starch and its noodle quality.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


[1] Bao, J.S., Cai, Y.Z., Corke, H., 2001. Prediction of rice starch quality parameters of near-infrared reflectance spectroscopy. Journal of Food Science, 66:936-939.

[2] Collado, L.S., Mabesa, R.C., Corke, H., 1999. Genetic variation in the physical properties of sweet potato starch. J. Agric. Food Chem., 47(10):4195-4201.

[3] Ishiguro, K., Yamakawa, O., 1998. Measurement of amylose content in sweetpotato starch by near infrared analysis. Tropical Agriculture, 75:293-296.

[4] Jin, M.G.,1995. Properties of noodle-making starch and their relationship with noodle quality. Journal of Wuxin Light Industry University, 14(4):307-312 (in Chinese).

[5] Katayama, K., Komaki, K., Tamiya, S., 1996. Prediction of starch, moisture, and sugar in sweet potato by near infrared transmittance. Hortsci., 31:1003-1006.

[6] Lu, G.Q., 2000. Genotype variation of some important starch physiochemical properties in sweetpotatoes. J. of Zhejiang Univ. (Agric. Life Sci.), 26:379-383 (in Chinese).

[7] Lu, G.Q., 2003. Genotype Variation and Environmental Effects on Quality Traits of Sweetpotatoes. Meteorological Press, Beijing, p.260 (in Chinese).

[8] Lu, G.Q., Sheng, J.L., 1990. Application of near infrared reflectance spectroscopy (NIRS) in sweet potato quality breeding. Scientia Agricultura Sinica., 23:76-81 (in Chinese).

[9] Lu, G.Q., George, M.S., Zhou, W.J., 2003. Genotypic variation of sweetpotatoes grown under low potassium stress. J. of Plant Nutrition, 26:743-754.

[10] Marshall, W.E., 1994. Starch Gelatinization in Brown and Milled Rice: a Study Using Differential Scanning Calorimetry. In: Marshall, W.E., Wadsworth, J.I. (Eds.), Rice Science and Technology. Marcel Dekker, New York, p.205-227.

[11] Scott, G., Maldonado, L., 1999. Sweetpotato for the New Millennium: Trends in Production and Utilization in Developing Countries. CIP Program Report 1997-98, Lima, p.329-335.

[12] Shenk, J.S., Westerhaus, M.O., 1993. Analysis of Agricultural and Food Products by Near Infrared Reflectance Spectroscopy. Monograph, Infrasoft International, Port Matilda, PA, p.26, 44-51.

[13] Tian, S.J., Rickard, E., Blanshard, J.M.V., 1991. Physicochemical properties of sweetpotato starch. J. Sci. Food Agric., 57(4):459-491.

[14] Wheatley, C.C., Lin, L., Sun, G., Song, B., 1997. Improving small-scale sweet potato starch enterprises in Sichuan Province, China. Tropical Science, 37(4):228-237.

[15] Wu, Y.P., Lai, Y.C., Lee, H.C., Chen, Y.S., 1995. Compositional analysis of sweetpotato tuber by near infrared reflectance spectroscopy. J. of Agric. Research of China, 44:9-14.

[16] Wu, J.G., Shi, C.H., Zhang, X.M., 2002. Estimating the amino acid composition in milled rice by near-infrared reflectance spectroscopy. Field Crops Research, 75(1):1-7.

Open peer comments: Debate/Discuss/Question/Opinion


Please provide your name, email address and a comment

Journal of Zhejiang University-SCIENCE, 38 Zheda Road, Hangzhou 310027, China
Tel: +86-571-87952783; E-mail: cjzhang@zju.edu.cn
Copyright © 2000 - 2024 Journal of Zhejiang University-SCIENCE