ArticleSensors (Basel, Switzerland)2023
Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology.
Article in Sensors (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Characteristics of Wheat Noodle "Kitanokaori" Using Weakly Acidic Hard Water in Terms of Functional Qualities, Such as Inhibiting Postprandial Abrupt Increase in Blood Glucose.Foods (Basel, Switzerland) · 2025Article
- Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products.Foods (Basel, Switzerland) · 2025Article
- The Potential Use of Near Infrared Spectroscopy (NIRS) to Determine the Heavy Metals and the Percentage of Blends in Tea.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Lentil flour is an important source of minerals, including iron, so its use in food fortification programs is becoming increasingly important. In this study, the potential of near infrared technology to discriminate the presence of lentil flour in fortified wheat flours and the quantification of their mineral composition is evaluated. Three varieties of lentils (Castellana, Pardina and Guareña) were used to produce flours, and a total of 153 samples of wheat flours fortified with them have been analyzed. The results show that it is possible to discriminate fortified flours with 100% efficiency according to their lentil flour content and to discriminate them according to the variety of lentil flour used. Regarding their mineral composition, the models developed have shown that it is possible to predict the Ca, Mg, Fe, K and P content in fortified flours using near infrared spectroscopy. Moreover, these models can be applied to unknown samples with results comparable to ICP-MS determination of these minerals.
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Registered trials
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