FTIR-ATR spectra of culinary grain legumes (pulse) flours
Creators
- 1. LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- 2. iBET, Instituto de Biologia Experimental e Tecnológica, Avenida da República, Quinta-do-Marquês, Estação Agronómica Nacional, Apartado 12, 2780-901 Oeiras, Portugal
- 3. ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal.
- 4. ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal
Description
FTIR-ATR spectra of 5 culinary grains:
1. chickpea (Cicer arietinum n=87)
2. lentil (Lens culinaris n=93))
3. grass pea (Lathyrus sativus n=116)
4. pea (Pisum sativus n=119)
5. faba bean (Vicia faba n=93)
Grains were dried at 40 °C and milled using a miller Retsch cyclone mill with a particle size under 0.8 mm. The different flours were stored at -20 °C. For FTIR-ATR analysis there was no need for further sample preparation.
Files:
FTIRATR_Pulse.mat: Matlab structure with, as fields:
<Data> : a 491x1734 matrix, each line corresponds to a spectra
<Wavelength>: a 1730 length vector, Wavelength of the incident light
<Tag> : a 491 length vector, labelling of the samples
<Label4Rag> : Names of the label.
FTIRATR_pulse_data.csv: csv file with the data, wavelength and tag fields
FTIRATR_pulse_labels.csv: Names of the label