Karl Fischer Water Titration−Principal Component Analysis Approach on Wheat Flour
2014
Corpaş, Laura | Hădărugă, Nicoleta G. | David, I. (Ioan) | Pîrşan, Paul | Hădărugă, Daniel I. | Isengard, Heinz-Dieter
In this research, a new Karl Fischer water titration–principal component analysis (KFT–PCA) concept on wheat flour samples was introduced and studied. First, the evaluation of the performance of the determination of water content of wheat flour (Triticum aestivum L. subsp. aestivum) by using the KFT method was performed. The water content of white wheat flour, determined by KFT method, was in the range of 14.9–15.2 %, while for the whole-wheat and Graham flour samples, this concentration was lower (14.7 and 14.5 %, respectively) and was close to the limit of Romanian standards. The new approach on the KFT water reaction rates for wheat flour was performed. Thus, the “surface water” reaction rates of 1.2–2.1 mM/s and the “strongly bound water” reaction rates of 0.13–0.24 mM/s were obtained for flour samples. Further, these water reaction rates together with the primary KFT parameters (e.g., water concentration and normalized titration volume) were used in a multivariate statistical approach (PCA) in order to evaluate similarities–dissimilarities between samples. Among KFT parameters, the water content, the normalized titration volume, and the surface water reaction rate were important for a good classification of the flour products.
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