近赤外分光法によるサトイモのデンプン測定
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概要
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Near infrared (NIR) spectroscopy was used to measure the amount of starch in Taro (Harvested in 2003, Kumamoto Pref.). Calibration with 49 samples of Taro produced a correlation (R = 0.8l) between starch contents determined by method of Glucoamylase・Glucooxidase and by NIR using the second derivative values at 1026,2338,2416 and 1244 nm. Infrared spectra consisting of selected wavelength were assigned starch. Consequently, it was concluded that NIR spectroscopy had a possibility for evaluating the amount of starch and hardness after cooking of Taro.
- 園田学園女子大学の論文