Evaluating the Effect of Thermal Treatment on Phenolic Compounds in Functional Flours Using Vis–NIR–SWIR Spectroscopy: A Machine Learning Approach

Functional flours, high in bioactive compounds, have garnered increasing attention, driven by consumer demand for alternative ingredients and the nutritional limitations of wheat flour. This study explores the thermal stability of phenolic compounds in various func- tional flours using visible, near and shortwave-infrared (Vis–NIR–SWIR) spectroscopy ( 350–2500 nm), integrated with machine learning (ML) algorithms. Random Forest models were employed to classify samples based on flour type,...