Patent ID: 9518973
Filing Date: 2016-12-13
CPC Classification: G01N,Y10T

Claim Text:
1. A method for determining the amount of oat flour addition in unknown compound wheat-oat flour or compound wheat-oat noodle, comprising the steps of: a). Mixing oat and wheat flours of different varieties and from different production areas to make compound powders with different levels of oat flours according to a balanced incomplete block design; b). Analyzing fatty acid compositions of the wheat flours, the oat flours and the compound powders by gas chromatography; c). Analyzing similarities and differences of contents of palm acid, oleic acid and linoleic acid in the wheat flours, the oat flours and the compound powders; d). Establishing a 3D graph of discriminant analysis model and Fisher linear discriminant functions based on correlations of contents or paired ratios of palm acid, oleic acid and linoleic acid and amounts of oat flour added in the compound powders; e). Determining quantitatively the amount of oat flour addition in unknown compound wheat-oat flour using the 3D graph of discriminant analysis model and the Fisher linear discriminant functions established in step d); f). Calculating coefficients of variation of fatty acids in a compound noodle as compared to the compound powder that is used to make the compound noodle, and using the coefficients of variation to adjust corresponding values of contents or ratios of fatty acids in unknown wheat-oat compound noodle; and g). Applying adjusted values of fatty acids to the 3D graph of discriminant analysis model and the Fisher linear discriminant functions to quantitatively determine the amount of oat added in unknown wheat-oat compound noodles.