Abstract
The goal of this research was to study the relationship between the eating quality of cooked rice and near infrared spectra measured by a Fourier Transform near infrared (FT–NIR) Spectrometer. Samples of milled: parboiled rice, white rice, new Jasmine rice (harvested in 2012) and aged Jasmine rice (harvested in 2006 or during the period 2007–2011) were used in this study. The eating quality of the cooked rice, i.e., adhesiveness, hardness, dryness, whiteness and aroma, were evaluated by trained sensory panelists. FT–NIR spectroscopy models for predicting the eating quality of cooked rice were established using the partial least squares regression. Among the eating quality, the stickiness model indicated its highest prediction ability (i.e., [Formula: see text]; RMSEP = 0.65; Bias = 0.00; RPD = 1.87) and SEP/SD of 2. In addition, it was clear that the water content did not affect the eating quality of cooked rice, rather the main chemical component implicated was starch.
Highlights
Rice (Oryza sativa L) is one of the principle foods consumed by human around the world especially in Asia
The goal of this research was to study the relationship between the eating quality of cooked rice and its near infrared spectral data measured using an FT–Near infrared (NIR) spectrometer
We assess the principal eating quality indices of rice which encompass adhesiveness, hardness, stickiness, dryness, whiteness and aroma, all of which have been used by the rice quality processing plant
Summary
Rice (Oryza sativa L) is one of the principle foods consumed by human around the world especially in Asia. Important rice products include milled rice and parboiled rice. Parboiled rice is unprocessed rice that has undergone partial steaming. Milled rice is produced by removing the husk, bran layer and the germ. Consumer appreciation of rice depends upon the quality of the cooked rice product. The determination of the eating quality of cooked rice is closely monitored by the rice processing and milling
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