Versatile, simple to change Petri-
Spinner for exact analysis of solid
and semi-solid samples
It is also possible to measure the
β-lucan content.3
For gelatinization, the oatmeal
is mixed with hot water and stirred.
The starch contained in the oatmeal
is dissolved, which results in a drastic
increase in viscosity.
By adding α-amylase, this viscosity
decreases again. The starch
is enzymatically split into dextrins.
During the subsequent saccharification,
a second enzyme – either
maltogenase or gluconase – takes
over the task of converting the dextrins
into sugar. This is the decisive
phase in order to achieve the desired
product properties in terms of
viscosity and sweetness. Here too,
NIRS is able to determine the decisive
parameters of viscosity4, starch
and sugar content in almost real
time and transmit them to the process
control system. Once the specifications
are reached, the enzymes
are thermally deactivated.
The insoluble fiber components
are separated by decanters. The
efficiency of the separation is not
PLANT BASED DAIRY ALTERNATIVES 2021
Compact and flexible: InsightPro for online anaylisis and process optimization
at up to two measuring points
only decisive for the yield, but also
for the organoleptic perception of
the product. The measurement of
both fiber content in the permeate
and residual moisture in the residue
via NIRS can contribute directly to
process optimization. However, the
residue must never be considered
as waste. It still contains many nutrients
that make it suitable for use
as animal feed, which can also be
determined by NIRS.
The semi-finished product produced
in this way is then either
mixed with oil and salt and marketed
as a "clean label" product or varied
in taste in a multitude of ways.
This is done by mixing with fruit juices,
dairy products, adding vitamins
or stabilizers or even chocolate. As
oat extract with a content of approx.
15% oats, it can also be used to make
yoghurt, cooking cream and even
cheese-like products. Regardless of
which formulation is used, complex
and expensive wet chemical analyses
of the ingredients in the finished
product are drastically reduced by
the use of NIRS, while the number of
control samples can be significantly
increased at no cost.
NIRS thus proves to be an efficient
and versatile instrument
in quality management along the
entire value-added chain, from incoming
goods to the finished product,
and supports the economic use
of resources and production facilities.
Q-Interline has more than
30 years of experience in the field
of NIRS. Outstanding FT technology,
comprehensive knowledge of
sampling and the implementation
of technically demanding projects
in close cooperation with customers
are the hallmarks of Q-Interline.
Further information can be found
at www.q-interline.com.
1 2019 Analysis and Review Plant-based Beverages Market, JMI Press Release 27.01.2020
2 Scientific Opinion on the substantiation of health claims related to beta-glucans, EFSA Journal 2011;9(6):2207
3 A Single Analytical Platform for the Rapid and Simultaneous Measurement of Protein, Oil, and β-Glucan Contents of
Oats using Near-Infrared Reflectance Spectroscopy, Devendra Paudel et al., Cereal Foods World · February 2018
4 Use of inline near-infrared spectroscopy to predict the viscosity of shampoo using multivariate analysis, K. Haroon et
al., International Journal of Cosmetic Science, 2019, 41, 346–356
January/February 2021 ¦ international-dairy.com · 25
/www.q-interline.com
/international-dairy.com
