Horizontal attenuated total reflection applied to simultaneous determination of ash and protein contents in commercial wheat flour Original Research Article

Partial least-squares (PLS) regression was used to generate various models for the determination of both the protein and the ash contents of wheat flours by using spectroscopic data in the mid-infrared region obtained with a horizontal attenuated total reflectance (HATR) accessory. One hundred samples of wheat flour were used as purchased in the market: 55 for constructing the calibration model and 45 as external samples. The protein content varied between 8.85 and 13.23% and the ash content, between 0.330 and 1.287%, as determined by reference methods. Raw spectra and those corrected by multiplicative signal correction (MSC), first and second derivative spectra, were used as data for building the models. Different pre-treatments, such as mean centered and/or variance scaled (VS) methods, were tested and compared. Very good models were built as judged by the correlation coefficients (R2), root mean square error of calibration (RMSEC), root mean square error of validation (RMSEV) and root mean square error of prediction (RMSEP) that were obtained. Best results were achieved with MSC treated spectra.