Abstract

The development of advanced evaluation techniques for rice quality has been a desire of the Japanese rice industry (breeding, distribution and processing). The objective of the present study is to develop novel techniques for evaluating rice grain quality. A reliable determination method for amylose in whole grain rice using near infrared transmission (NIT) is proposed, using Partial Least Squares (PLS) regression analysis. It was suggested from results based on two different validation methods that the PLS models have possibilities for determination of apparent amylose content using NIT spectroscopy. PLS modelling for constituents important in rice quality indicates that reasonably accurate models are attainable for moisture content and protein content in whole grain rice. However our PLS models were not sufficiently accurate for physical rice quality (head rice ratio, apparent density, whiteness) using NIT spectroscopy.

© 1998 NIR Publications

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  1. Villareal and et al., , Cereal Chem.  71, 292 (1994).
  2. K. Ohtsubo and et al., , Nippon shokuhin Kogyo Gakkaishi (Japanese)  35, 587 (1988).
  3. H. Toyoshima and et al., , Rep. Natl. Food Res. Inst. (Japanese)  58, 27 (1994).
  4. B.O. Juliano, , Cereal Sci. Today  16, 3341971.
  5. R.D. Stephen and et al., , Cereal Chem.  73, 257 (1996).
  6. B.G. Osborne and et al., , Near Infrared Spectroscopy in Food Analysis. Longman Scientific and Techical, Harlow, Essex, UK, pp. 36–40 (1986).
  7. P.C. Williams and et al., , J. Agric. Food Chem. 239 (1985).

1996 (1)

R.D. Stephen and et al., , Cereal Chem.  73, 257 (1996).

1994 (2)

Villareal and et al., , Cereal Chem.  71, 292 (1994).

H. Toyoshima and et al., , Rep. Natl. Food Res. Inst. (Japanese)  58, 27 (1994).

1988 (1)

K. Ohtsubo and et al., , Nippon shokuhin Kogyo Gakkaishi (Japanese)  35, 587 (1988).

1985 (1)

P.C. Williams and et al., , J. Agric. Food Chem. 239 (1985).

1971 (1)

B.O. Juliano, , Cereal Sci. Today  16, 3341971.

Juliano, B.O.

B.O. Juliano, , Cereal Sci. Today  16, 3341971.

Ohtsubo, K.

K. Ohtsubo and et al., , Nippon shokuhin Kogyo Gakkaishi (Japanese)  35, 587 (1988).

Osborne, B.G.

B.G. Osborne and et al., , Near Infrared Spectroscopy in Food Analysis. Longman Scientific and Techical, Harlow, Essex, UK, pp. 36–40 (1986).

Stephen, R.D.

R.D. Stephen and et al., , Cereal Chem.  73, 257 (1996).

Toyoshima, H.

H. Toyoshima and et al., , Rep. Natl. Food Res. Inst. (Japanese)  58, 27 (1994).

Villareal,

Villareal and et al., , Cereal Chem.  71, 292 (1994).

Williams, P.C.

P.C. Williams and et al., , J. Agric. Food Chem. 239 (1985).

Cereal Chem. (2)

Villareal and et al., , Cereal Chem.  71, 292 (1994).

R.D. Stephen and et al., , Cereal Chem.  73, 257 (1996).

Cereal Sci. Today (1)

B.O. Juliano, , Cereal Sci. Today  16, 3341971.

J. Agric. Food Chem. (1)

P.C. Williams and et al., , J. Agric. Food Chem. 239 (1985).

Nippon shokuhin Kogyo Gakkaishi (Japanese) (1)

K. Ohtsubo and et al., , Nippon shokuhin Kogyo Gakkaishi (Japanese)  35, 587 (1988).

Rep. Natl. Food Res. Inst. (Japanese) (1)

H. Toyoshima and et al., , Rep. Natl. Food Res. Inst. (Japanese)  58, 27 (1994).

Other (1)

B.G. Osborne and et al., , Near Infrared Spectroscopy in Food Analysis. Longman Scientific and Techical, Harlow, Essex, UK, pp. 36–40 (1986).

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