Abstract
This research aimed to develop both visible and shortwave near-infrared spectroscopy to evaluate the sensory qualities of cooked rice. In this study, four different types of milled rice were used: parboiled, white, new Jasmine, and aged Jasmine. The sensory qualities of cooked rice (adhesiveness, hardness, stickiness, dryness, whiteness, and aroma) were evaluated by a trained sensory panel. The results demonstrated that these sensory attributes correlated with visible and shortwave near-infrared spectral data. Both visible and shortwave near-infrared spectroscopy models used for predicting the sensory qualities of cooked rice were established using partial least squares regression. All prediction results for sensory qualities showed a range of R2val between 0.837 and 0.918, with the highest found for aroma (0.918). The proposed models can be utilized in quality control by the rice industry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
