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Food Chemistry
Food Chemistry
  • Lidia Esteve Agelet, Iowa State University
  • Paul R. Armstrong, United States Department of Agriculture
  • Jasper G. Tallada, United States Department of Agriculture
  • Charles R. Hurburgh, Jr., Iowa State University
Document Type
Article
Publication Date
12-1-2013
DOI
10.1016/j.foodchem.2013.04.087
Abstract
Previous studies showed that Near Infrared Spectroscopy (NIRS) could distinguish between Roundup Ready® (RR) and conventional soybeans at the bulk and single seed sample level, but it was not clear which compounds drove the classification. In this research the varieties used did not show significant differences in major compounds between RR and conventional beans, but moisture content had a big impact on classification accuracies. Four of the five RR samples had slightly higher moistures and had a higher water uptake than their conventional counterparts. This could be linked with differences in their hulls, being either compositional or morphological. Because water absorption occurs in the same region as main compounds in hulls (mainly carbohydrates) and water causes physical changes from swelling, variations in moisture cause a complex interaction resulting in a large impact on discrimination accuracies.
Comments

This article is from Food Chemistry 141 (2013): 1895–1901, doi:10.1016/j.foodchem.2013.04.087.

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Rights
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.
Language
en
File Format
application/pdf
Citation Information
Lidia Esteve Agelet, Paul R. Armstrong, Jasper G. Tallada and Charles R. Hurburgh. "Food Chemistry" Food Chemistry Vol. 141 Iss. 3 (2013) p. 1895 - 1901
Available at: http://works.bepress.com/charles_hurburgh/99/