 Flour is a primary component in many food dishes and cuisines around the world. While flour is primarily associated with being derived from wheat, plenty of alternative products exist, such as rice, chickpea, and almond flour. Some of these alternative flour types are used for specific cuisines, though many have been developed due to an increasing number of individuals with sensitivity or autoimmune disorders associated with gluten consumption, such as celiac disease. Indeed, the prevalence of such disorders is estimated to be nine times greater today than 50 years ago. With these kinds of medical conditions, it is crucial to limit the amount of gluten intake and consume only gluten-free products. While many alternative flours are advertised as gluten-free, cheaper options may include filler contents from sources that also process wheat flour, contaminating the product. Because of this, it is important to be able to identify these contaminants during the production process to ensure a truly gluten-free product. Identification of these contents can be done through near-infrared (NIR) absorbance spectroscopy, as the base contents of flour such as fat/lipids, carbohydrates/starches, sugar, fiber, and protein, among others, have been thoroughly characterized through many studies. These contents can be linked to gluten content and therefore can be used to identify the presence of gluten, and through more complex characterization, the amount of gluten in a product.
This experiment aims to measure differences in flour samples using NIR absorbance spectroscopy. Absorbance peaks in the NIR region include those associated with fiber, starch, lipids, and protein. Five flour varieties were used, including wheat flour, almond flour, coconut flour, chickpea flour, and rice flour (Figure 1). These samples were specifically chosen due to their variation in fiber, carbohydrate, fat, and protein content. Other differences in nutritional content of the samples include concentrations of elements such as calcium, potassium, and sodium |
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