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Woojoon Park

Document Type

Thesis - University Access Only

Award Date


Degree Name

Master of Science (MS)

Department / School

Home Economics

First Advisor

Padmanaban G. Krishnan


Near infrared reflectance spectroscopy (NIRS) calibrations were developed for protein, fat, TDF, and β-glucan content estimations in ground oat groats. Calibrations were based on accepted reference procedures (AOAC, AACC Methods). Coefficient of determination (R2) for the calibration equations computed for protein, fat, TDF, and β-glucan were 0.95, 0.99, 0.86, and 0.65, respectively. Standard errors of calibration (SEC) were 0.40, 0.10, 0.52, and 0.27 for protein, fat, TDF, and β-glucan, respectively. Correlation coefficients (r) for NIRS versus reference procedure results for the calibration samples were 0.98, 0.99, 0.94, and 0.90 for protein, fat, TDF, and β-glucan, respectively. NIRS calibrations for protein, fat, and β-glucan were effective for rapid screening of large numbers of oats samples. The TDF calibration, however, achieved poor predictions of validation samples.

Library of Congress Subject Headings

Oats -- Nutrition
Food -- Fiber content -- Analysis
Near infrared reflectance spectroscopy




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