The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers

Table 5

Data of CSR correlation analysis.

Parameter	Spectral bands used	Linear function formula
Protein	I7/I11		0.93	0.86
Protein	I9/I11		0.82	0.68
Crude fat	I1/I11		0.88	0.78
Crude fat	I9/I11		0.81	0.65
Crude fat	I10/I11		0.85	0.72
Crude fat	I11/I12		−0.82	0.67
Ash	I1/I11		0.89	0.80
Ash	I5/I11		0.86	0.74
Ash	I10/I11		0.90	0.81
Ash	I11/I12		−0.91	0.83
Moisture	I3/I4		−0.62	0.38
Caloricity	I9/I11		0.83	0.69
Falling number	I2/I5		0.84	0.70
Falling number	I3/I7		−0.81	0.66
Palmitic acid	I2/I9		−0.66	0.44
Stearic acid	I7/I11		0.75	0.56
Arachidic acid	I5/I7		0.79	0.62
Oleic acid	I10/I11		0.69	0.48
Linoleic acid	I3/I7		−0.63	0.40
Linolenic acid	I5/I7		0.83	0.69
Linolenic acid	I7/I9		−0.81	0.65
Linolenic acid	I7/I12		−0.83	0.70