Determination of Ca Addition To the Wheat Flour by Using Laser-Induced Breakdown Spectroscopy (libs)

dc.authorid Berberoglu, Halil/0000-0002-2435-3631
dc.authorid Koksel, Hamit/0000-0003-4150-2413
dc.authorid Boyaci, Ismail/0000-0003-1333-060X
dc.authorid SEZER, Banu/0000-0002-0743-3453
dc.authorscopusid 56533910700
dc.authorscopusid 57185511700
dc.authorscopusid 22950638800
dc.authorscopusid 57207870334
dc.authorscopusid 7004487930
dc.authorscopusid 6603211547
dc.authorwosid Berberoglu, Halil/A-3636-2017
dc.authorwosid Eseller, Kemal/GWU-9333-2022
dc.authorwosid KÖKSEL, HAMİT/G-6018-2013
dc.authorwosid Boyaci, Ismail/A-5255-2013
dc.contributor.author Bilge, Gonca
dc.contributor.author Sezer, Banu
dc.contributor.author Eseller, Kemal Efe
dc.contributor.author Berberoglu, Halil
dc.contributor.author Koksel, Hamit
dc.contributor.author Boyaci, Ismail Hakki
dc.contributor.other Department of Electrical & Electronics Engineering
dc.date.accessioned 2024-07-05T14:30:54Z
dc.date.available 2024-07-05T14:30:54Z
dc.date.issued 2016
dc.department Atılım University en_US
dc.department-temp [Bilge, Gonca; Sezer, Banu; Koksel, Hamit; Boyaci, Ismail Hakki] Hacettepe Univ, Dept Food Engn, TR-06800 Ankara, Turkey; [Eseller, Kemal Efe] Atilim Univ, Dept Elect & Elect Engn, TR-06836 Ankara, Turkey; [Berberoglu, Halil] Gazi Univ, Polatli Fac Sci & Arts, Dept Phys, TR-06900 Ankara, Turkey; [Boyaci, Ismail Hakki] Hacettepe Univ, Food Res Ctr, TR-06800 Ankara, Turkey en_US
dc.description Berberoglu, Halil/0000-0002-2435-3631; Koksel, Hamit/0000-0003-4150-2413; Boyaci, Ismail/0000-0003-1333-060X; SEZER, Banu/0000-0002-0743-3453 en_US
dc.description.abstract The aim of the study was to determine Ca addition to the flour by using laser-induced breakdown spectroscopy (LIBS) as a quick and simple multi-elemental spectroscopy method. Different amounts of CaCO3-added wheat flour were analyzed using LIBS to determine Ca content and Ca/K ratio, which is used for discrimination of natural and Ca-added flour. LIBS spectra were quantitatively evaluated with partial least square (PLS) method as a multivariate data analysis method to eliminate the matrix effect. Ca and Ca/K calibration graphs of PLS method showed good linearity with coefficient of determinations (R (2)) 0.999. Limit of detection values for Ca and Ca/K analysis were calculated as 25.9 ppm and 0.013, respectively. Furthermore, the results were found to be consistent with the data obtained from atomic absorption spectroscopy method as a reference method for flour samples. en_US
dc.identifier.citationcount 25
dc.identifier.doi 10.1007/s00217-016-2668-2
dc.identifier.endpage 1692 en_US
dc.identifier.issn 1438-2377
dc.identifier.issn 1438-2385
dc.identifier.issue 10 en_US
dc.identifier.scopus 2-s2.0-84961205639
dc.identifier.scopusquality Q2
dc.identifier.startpage 1685 en_US
dc.identifier.uri https://doi.org/10.1007/s00217-016-2668-2
dc.identifier.uri https://hdl.handle.net/20.500.14411/628
dc.identifier.volume 242 en_US
dc.identifier.wos WOS:000382034500008
dc.identifier.wosquality Q2
dc.institutionauthor Eseller, Kemal Efe
dc.language.iso en en_US
dc.publisher Springer en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.scopus.citedbyCount 34
dc.subject Laser-induced breakdown spectroscopy en_US
dc.subject LIBS en_US
dc.subject Dietary fiber en_US
dc.subject Ash analysis en_US
dc.subject Wheat flour en_US
dc.subject Ca salt en_US
dc.title Determination of Ca Addition To the Wheat Flour by Using Laser-Induced Breakdown Spectroscopy (libs) en_US
dc.type Article en_US
dc.wos.citedbyCount 25
dspace.entity.type Publication
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