Prediction of some chemical and physicochemical properties of white rice grain samples using near-infrared spectroscopy(NIRS) analysis

Document Type : Research Article

Authors

1 Ph.D. candidate, Department of Biosystems Engineering, Faculty of Agricultural Technology and Natural Resources, University of Mohaghegh Ardabili, Ardabil.

2 Associate Professor, Department of Biosystems Engineering, Faculty of Agricultural Technology and Natural Resources, University of Mohaghegh Ardabili,

3 Assistant Professor, Faculty of Agricultural Technology and Natural Resources Moghan, University of Mohaghegh Ardabili, Parsabad.

4 Assistant Professor, Research Institute of Color Science and Technology, Tehran

Abstract

Chemical and physicochemical properties are very important factors in determining the characteristics of rice cooking and processing. According to this study, it was possible to predict the of amylose content, gelatinization temperature, minimum and setback viscosity from 120 samples of rice grains, carried out using near-infrared spectroscopy (NIRS) in the electromagnetic region of 800-2500 nm. Calibration models were developed by partial least squares regression (PLS). The above parameters with SG + MSC, SG + D1, none pre-processing and none pre-processing preprocessing, was obtained with calibration R2; 0.97, 0.95, 0.97 & 0.94 and validation R2; 0.95, 0.83, 0.90 & 0.86, respectively. The RMSECV for these parameters was 0.27, 0.26, 4.92 & 3.95, respectively. The validity of each calibration models was statistically evaluated. Based on the results of this research, Using NIRS is useful for estimating chemical and physicochemical properties of rice grain samples and is a quick method for its quality prediction.

Graphical Abstract

Prediction of some chemical and physicochemical properties of white rice grain samples using near-infrared spectroscopy(NIRS) analysis

Highlights

  • The quality indicators of rice bulk is useful for the consumer in marketing of this product.
  • quality analysis in food industry laboratories are time consuming and highly expensive.
  • The results of this research are expected to lead to the development of mechanical methods to determine the quality of rice quickly, by less expenses, and with acceptable accuracy via focusing on the properties of single kernels.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 7, Issue 1
November 2019
Pages 85-95

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History

  • Receive Date: 29 April 2019
  • Revise Date: 16 June 2019
  • Accept Date: 17 July 2019

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