Comparing vibrational spectroscopic method with wet chemistry to determine nutritional and chemical changes in solid state fermented oats grain (Avena sativa L.)

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dc.authorid0000-0001-9334-1303en_US
dc.contributor.authorTosun, Ramazan
dc.contributor.authorYaşar, Sulhattin
dc.date.accessioned2022-12-08T13:19:28Z
dc.date.available2022-12-08T13:19:28Z
dc.date.issued2022en_US
dc.departmentKMÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionWOS:000882805400002
dc.description.abstractThis study aimed to monitor nutritional and chemical changes of oats grain by wet chemistry and Fourier transformed infrared spectroscopy (FTIR). Oats grain fermented with or without inoculants of Aspergillus oryzae (AO), AO + Bacillus subtilis (C + D), Saccharomyces cerevisiae (SC), and Lactobacillus salivarius (LBS) was first analysed by wet chemistry for chemical and nutritional compositions. Then, analysed values were predicted by FTIR spectroscopy based on partial least square regression (PLSR). Crude protein increased with LBS and AO fermentations. AO and SC fermentation reduced dietary fibre, tannin and phytic acid contents. Highest fibre degradation was obtained from LBS fermentation, and highest organic acid production from AO and C + D fermentations. In the determination of chemical and nutrient contents, the method performance characteristics of FTIR-PLSR was better than that of wet chemistry methods, with precision values of 0.15–9.5% and accuracy values of around 100% (R2 of 0.954–0.998 and standard error of prediction of 0.024–0.001). Furthermore, FTIR spectra deconvolution showed that oats starch had an overall 5–13% increased amorphous structure and 6–17% reduced proportion of crystalline structure due to the effect of fermentations. Fermentation lead to increased α-helix and side chain of peptides + amino acids, but decreased β-sheet and β-turn. Fermentation caused nutritionally and chemically valuable oats grain and FTIR-PLSR method produced a fast, non-destructive and robust determination.en_US
dc.identifier.citationTosun, R., & Yasar, S. (2022). Comparing vibrational spectroscopic method with wet chemistry to determine nutritional and chemical changes in solid state fermented oats grain (avena sativa L.). Journal of Food Measurement and Characterization, doi:10.1007/s11694-022-01672-zen_US
dc.identifier.doi10.1007/s11694-022-01672-z
dc.identifier.issn2193-4126
dc.identifier.scopus2-s2.0-85141584365
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1007/s11694-022-01672-z
dc.identifier.urihttps://hdl.handle.net/11492/6787
dc.identifier.wosWOS:000882805400002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Sceince
dc.indekslendigikaynakScopus
dc.institutionauthorYaşar, Sulhattin
dc.language.isoen
dc.publisherSpringeren_US
dc.relation.journalJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFermentationen_US
dc.subjectMolecular Structureen_US
dc.subjectNutrient Contentsen_US
dc.subjectOatsen_US
dc.subjectVibrational Spectroscopyen_US
dc.titleComparing vibrational spectroscopic method with wet chemistry to determine nutritional and chemical changes in solid state fermented oats grain (Avena sativa L.)en_US
dc.typeArticle

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