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Use of Near Infrared Reflectance Spectroscopy in the Measurement of Nutrients and Dietary Fibers in Ground Oats
Thesis - University Access Only
Master of Science (MS)
Department / School
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
South Dakota State University
Park, Woojoon, "Use of Near Infrared Reflectance Spectroscopy in the Measurement of Nutrients and Dietary Fibers in Ground Oats" (1992). Electronic Theses and Dissertations. 5807.