Rice Blends Research Articles

Quantitative Analysis of High-Price Rice Adulteration Based on Near-Infrared Spectroscopy Combined with Chemometrics.

Near-infrared spectroscopy (NIRS) holds significant promise in detecting food adulteration due to its non-destructive, simple, and user-friendly properties. This study employed NIRS in conjunction with chemometrics to estimate the content of low-price rice flours (Nanjing, Songjing, Jiangxi silk, Yunhui) blended with high-price rice (Wuchang and Thai fragrant). Partial least squares regression (PLSR), support vector regression (SVR), and back-propagation neural network (BPNN) models were deployed to analyze the spectral data of adulterated samples and assess the degree of contamination. Various preprocessing techniques, parameter optimization strategies, and wavelength selection methods were employed to enhance model accuracy. With correlation coefficients exceeding 87%, the BPNN models exhibited high accuracy in estimating adulteration levels in high-price rice. The SPXY-SG-BPNN, SPXY-MMN-BPNN, KS-SNV-BPNN, and SPXY-SG-BPNN models showcased exceptional performance in discerning mixed Wuchang japonica, Thai fragrant indica, and Thai fragrant Yunhui rice. As shown above, NIRS demonstrated its potential as a rapid, non-destructive method for detecting low-price rice in premium rice blends. Future studies should be performed to concentrate on enhancing the models' versatility and practical applicability.

Removal of Multi-heavy Metals from Simulated Wastewater using Hybrid Modified Carbonized Palm Shell and Rice Husk Adsorbents

It necessary to remove heavy metals from wastewater in order to comply with environmental regulations and for sake of human health and safety. The purposes of the present study was to prepare hybrid modified adsorbent from the carbonized palm shell and rice husk by physical treatment for the removal of 13 multi heavy metal component from simulated wastewater by single bed adsorption column. The Metals being studied are Cadmium, Chromium, Copper, Iron, Magnesium, Manganese, Lead, Lithium, Molybdenum, Nickel, Antimony, Vanadium and zinc. Six types of adsorbents were used for metal removal which are (100% BRH) adsorbent; (100% CPS) adsorbent , and four hybrids adsorbent prepared by mixing the blended rice husk and carbonized palm kernel shell with mixing ratios 20% , 40% , 60% , 80% wt Blended Rice Husk . The obtained results of the individual area under the graph analysis showed that cadmium, copper, lithium; vanadium elements were strongly adsorbed by hybrid adsorbents with achieved removal efficiency of 99.95%, 99.97%, 31.23%, and 89.58% with least area under the graph values of 3294.65, 2015.52, 118.231, and 115.18 respectively. As a conclusion, the mixing of blended rice husk and carbonized palm shell as hybrid adsorbent contributed to enhance the adsorption performance of cadmium, copper, lithium, vanadium, elements which demonstrated by less area under the graph values compared with pure carbonized palm shell and pure rice husk adsorbents.

Formulation and evaluation of bio-grease from the blend of chemically modified rice bran oil and Calophyllum inophyllum oil

Vegetable oils are a highly promising alternative to produce various lubricants, owing to their biodegradability and eco-friendliness. In comparison to mineral oil, these oils possess a higher flash point and viscosity index, along with superior lubricating properties. Additionally, most of the vegetable oils are easily accessible in local markets in India. However, their industrial application is limited by poor thermal and oxidative stability, which can be addressed through chemical modification, the addition of appropriate additives, or by blending these oils. Greases, characterized by their semi-solid consistency, are widely used lubricants. Most of the grease production is based on mineral oils as base oil and lithium soap as a thickener. These materials are not only non-biodegradable but also scarce and have health implications. Consequently, biodegradable grease represents an eco-friendly and healthy alternative. Grease made using vegetable oils with the required properties has the potential to bring about revolutionary changes. The present work focuses on the feasibility of using chemically modified blended rice bran oil (RBO) and Calophyllum inophyllum oil (CIO) as a bio-lubricant. The oils undergo a two-step modification process, involving a transesterification reaction followed by epoxidation. Significant improvements have been observed in the chemical properties (acid, peroxide, and iodine values) of transesterified epoxidized rice bran oil Calophyllum inophyllum oil mixture–50:50 (ETRCIO) when compared with Unmodified Rice bran oil Calophyllum inophyllum oil mixture–50:50 (RCIO). The acid value, peroxide value, and iodine value improved by 91.66%, 87.08%, and 15.78% respectively. The rheological, tribological, and chemical properties of the blended samples have been evaluated and compared to pure oils using American Society for Testing and Materials (ASTM) and Indian Standards (IS). Additionally, ETRCIO was used to develop a bio-grease, and its tribological properties were extensively analyzed. The mean coefficient of friction (COF) and wear scar diameter (WSD) of the ETRCIO grease sample improved by 10.20% and 29.32% respectively when compared with that of commercially available grease. These findings indicate that the ETRCIO bio-grease exhibits superior tribological properties in comparison to commercially available grease.

Improvement of the rate of substitution of wheat by rice in bread making by the use of xanthan gum: Technological and sensory properties

The aim of this study was to explore the possibilities of producing composite breads from blends of rice and wheat flours, with the addition of xanthan gum. The aim is to provide an effective and considerable substitute for wheat in bread making. Six formulations of rice (R) and wheat (B) flour blends were prepared in different proportions: 100%B, 50%R/50%B, 60%R/40%B, 65%R/35%B, 70%R/30%B, 85%R/15%B. The functional and rheological characteristics of the composite breads were evaluated and compared with those of 100% wheat bread, used as a reference. A constant percentage of xanthan gum (0.25%) was added to each mix. Samples containing 50%, 65% and 70% rice flour, in combination with xanthan gum, showed promising results in terms of volume, water loss, color and sensory acceptability. The 50%R/50%B bread gave the best rheological results, with a volume of 1.7933cm3/g, closest to that of the control bread with a specific volume of 3.448cm3/g of wheat; its water loss was 8.9%, lower than that of the control bread (10%); and its color and honeycomb structure were similar to those of wheat. Sensory evaluation revealed that the 50%R/50%B bread was the most appreciated by panellists, achieving an acceptability rate of 80%. This study demonstrates the feasibility of replacing wheat with other cereals, such as rice, using xanthan gum to maintain excellent technological and sensory properties. These results suggest that rice could be appropriately incorporated into wheat flour, up to a substitution rate of 70%.

Chemical functional physical and sensory properties of flour and idli produced from blends of rice (Oryza sativa), african yam bean (Sphenostylis sternocarpa) and pigeon pea (Cajanus cajan)

Chemical functional physical and sensory properties of flour and idli produced from blends of rice (Oryza sativa), african yam bean (Sphenostylis sternocarpa) and pigeon pea (Cajanus cajan)

Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend

Abstract The objective of this study was to compare the effects of extrusion cooking and roasting on the nutritional composition of the blend obtained from rice, soybean, millet and corn flours. Two different flour compositions with different proportions of ingredients were prepared. Roasting process was conducted at 160°C for a duration of 30 minutes, whereas extrusion cooking was performed at 129°C for approximately 5 minutes. Chemical analysis was carried out on all four samples. The findings revealed that the moisture and carbohydrate content in the extrusion-cooked samples (A and B) were higher than in the roasted samples (A’ and B’). In contrast, crude fat content, crude fiber content, and ash contents were higher in roasted samples (A’ and B’) compared to extrusion-cooked samples (A and B). The protein content of samples A, A’, B and B’ was found to be 10.67%, 8.47%, 14.64% and 9.18%, respectively. This proven protein content is higher in extruded composite flours (A and B). Additionally, calcium and iron contents were higher in the roasted samples, with sample B’ having the highest calcium and iron contents. Tannin content and phytic acid content was also higher in the roasted samples, with sample B’ having the highest tannin and phytic acid content. In conclusion, extrusion cooking increased nutritional content while reducing anti-nutritional components in the composite flour, suggesting its potential as a preferred processing method to maintain nutritional quality.

Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable flours

There is a growing demand for practical and healthy food products. Obtaining naturally colored breakfast cereals with the incorporation of functional ingredients is a promising alternative for consumers that are looking for healthiness. This study aimed to evaluate the feasibility of using vegetable flours, rich in pigments, to obtain naturally colored breakfast cereals through thermoplastic extrusion. Vegetables considered “unsuitable for the retail market”, classified as “type B”, were used to prepare different flours from carrot (CF), spinach (SF) and beetroot (BF). Extrudates were produced from a mixture of 90% broken rice (BR) and 10% vegetable flour (CF, SF or BF). Besides giving the extrudates a natural color, the use of vegetable flours also provided nutritional and functional enrichment due to increased mineral, protein, lipid, fiber and phenolic compound contents, and greater antioxidant capacity. However, some of these components, such as fibers, affect extrudate physical structure and technological characteristics, evidenced by reduced expansion, hardness, paste viscosity and greater interaction with water present in milk under consumption conditions. In general, the evaluated flours proved to be an alternative for imparting a natural color to extruded breakfast cereals, in addition to positively contributing to their nutritional and functional value.

Effects of enzyme treatments on the functionality of commercial pea and pea blended protein ingredients

The effects of enzyme treatments on the functional properties of commercial pea protein, pea:rice protein blend (3:2), pea:oat protein blend (1:1), and pea:hemp protein blend (1:1) were investigated. Treatments were applied through hydrolysis (pepsin or papain), crosslinking (transglutaminase, TG), and their combination (pepsin + TG or papain + TG). The protein content of each protein blend increased slightly or remained unchanged under treatments involving papain but decreased after treating with pepsin or pepsin + TG. Surface hydrophobicity increased for pea, pea:rice, and pea:oat blends after all enzyme treatments. Water holding capacity decreased for all samples compared to the untreated materials. For oil holding capacity, there was only improvement in the pea:rice blend with TG and pea:hemp with papain and papain + TG. Emulsion stability of pea:rice and pea:oat blends increased after all treatments; pepsin treatment specifically improved the emulsion stability to over 90%. Foaming capacity of each protein blend increased under all enzyme treatments whereas the foaming stability improved for the pea:rice blend but decreased for the pea:hemp blend. All treatments increased protein solubility. Specific enzyme treatment can be used to tailor the functionality of commercial plant protein blends.

ブレンド米の食味評価

本研究では, ブレンド米の食味評価方法に着目し, ブレンド比率による各評価の精度や, ブレンド米の食味について新知見を得られた.

Experiment study on the mechanical properties and alkali silica reaction (ASR) of mortar blended rice husk ash (RHA)

To ensure the serviceable popularization of RHA and avoid the alkali silica reaction of mortar blended RHA, the impact of RHA particle size and dosage on the mechanical strength and alkali silica reaction expansion of the mortar prepared with nonreactive silica sand and river sand has been evolutionarily investigated. The hydrates products of the mortar containing RHA were conducted by thermogravimetric (TG) and X-ray diffraction analysis (XRD). The microstructure of the mortar containing RHA was also explored by scanning electron microscope with an energy-dispersive X-ray spectroscopy analysis (SEM-EDX). The experiment results demonstrate that the compressive strength of mortar could be maximum enhanced by 21.1 % when RHA8.8 substituted 20 % of cement due to the pozzolanic effect and physical filling effect of RHA. Moreover, RHA with massive amorphous silica could react with Na ions in pore solution to form alkali-silica gel, thereafter resulting in expanding and destroying the microstructure of the mortar. The real ASR expansion value fabricated by RHA increased as the RHA particle size increased, which was mostly up to 0.0177 % when 20 % cement was replaced by RHA with a mean particle of 27.6 µm. Cracks noticeably emerged on the surface and edge of the mortar containing RHA with the particle size from 8.8 µm to 27.6 µm when RHA substituted 20 % of cement (by mass). Overall, the RHA particle size should be lower than 8.8 µm, while the substitution of cement by RHA also be below 10 % of cement, which can safely avoid the destructive expansion of RHA in an alkali environment.

Assessment on mineral composition: Rice-based composite flour and its baked products in Calabar, Nigeria

Objectives: Staple food to mobilize micronutrients as well as agricultural effects to improve food availability, affordability, and accessibility, in the utilization of food to address nutrient deficiencies and other nutritional challenges. This study will explore strategies and mechanisms for assessing the mineral composition of rice-based composite flour produced from blends of rice, soybean, coconut, water-yam, and sweet potato flours. Material and Methods: Different blends of the composite flours will be prepared as A, B, C, etc. The mineral composition of the rice-based composite flour and its cookies was determined by the spectrophotometric method (applicable to Na, Fe, Ca, K, and Mg). Results: The mineral contents of the composite flour samples analyzed in the present study ranged between 30.47 ± 1.41 and 82.00 ± 0.57, 0.24 ± 0.02 and 1.27 ± 0.07, 17.37 ± 0.46 and 87.97 ± 0.24, 104.27 ± 0.54 and 701.63 ± 1.32, and 12.17 ± 78.00 and 78.00 ± 0.67 mg/100 g for sodium (Sa), iron (Fe), calcium (Ca), potassium (K), and magnesium (Mg), respectively, while the mineral contents of the rice-based composite cookie samples analyzed ranged between 170.67 ± 8.45 and 383.33 ± 4.10, 1.07 ± 0.01 and 2.75 ± 0.02, 45.77 ± 0.78 and 64.73 ± 2.17, 113.97 ± 1.46 and 144.23 ± 0.52, and 27.77 ± 0.35 and 74.73 ± 1.73 mg/100 g for Na, Fe, Ca, K, and Mg, respectively. There was a significant difference (P < 0.05) in the mineral composition of the samples. Conclusion: The finding of this study is a wake-up alert for policymakers to improve and increase availability, accessibility in the utilization of food to address nutrient deficiencies and other nutritional challenges in the country.

Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice.

In this study, the effects of lactic acid bacteria (LAB) fermentation on the physicochemical and structural characteristics of mixed starches in blends of glutinous and japonica rice were investigated. Five starter cultures improved in varying degrees the hydration ability, transparency, and freeze-thaw stability of the mixed starches. Mixed starch I, prepared by fermentation of Lactobacillus acidophilus HSP001, exhibited optimal water-holding capacity, solubility, and swelling power. In comparison, mixed starches V and III involved fermentation of L. acidophilus HSP001 and Latilactobacillus sakei HSP002, using ratios of 2:1 and 1:1 to achieve higher transparency and freeze-thaw stability, respectively. The LAB-fermented, mixed starches exhibited excellent pasting properties due to their high peak viscosities and low setback values. Moreover, the viscoelasticity of mixed starches III-V, prepared by compound fermentation of L. acidophilus HSP001 and L. sakei HSP002 in ratios of 1:1, 1:2, and 2:1, respectively, proved superior to their single strain fermentation counterparts. Meanwhile, LAB fermentation resulted in reduced gelatinization enthalpy, relative crystallinity, and short-range ordered degree. Thus, the effects of five LAB starter cultures on mixed starches were inconsistent, but these results provide a theoretical basis for the application of mixed starches. PRACTICAL APPLICATION: Lactic acid bacteria was used to ferment blends of glutinous and japonica rice. Fermented mixed starch had better hydration, transparency, and freeze-thaw stability. Fermented mixed starch exhibited nice pasting properties and viscoelasticity. LAB fermentation corroded starch granules, leading to the decrease of ΔH. Relative crystallinity and short-range order of fermented mixed starch decreased.

Possibility for Prevention of Type 2 Diabetes Mellitus and Dementia Using Three Kinds of Brown Rice Blends after High-Pressure Treatment.

As it has been reported that type 2 diabetes mellitus increases the risk of Alzheimer’s disease, we investigated how to prevent type 2 diabetes and dementia using biofunctional boiled rice. We adopted unpolished super-hard rice (SHBR) for diabetes and wax-free unpolished black rice (WFBBR) for dementia and blended those with ordinary non-polished rice (KBR) (blending ratio 4:4:2), adding 2.5% waxy black rice bran (WBB) and 0.3% rice oil after high-pressure treatment (HPT) (WFBSK) to improve its palatability. This boiled rice is rich in dietary fiber, anthocyanin, free ferulic acid and β-secretase inhibitory activity. A randomized, parallel-group comparison study was conducted for 12 weeks with 24 subjects, using Cognitrax to evaluate their cognitive function primarily. Furthermore, as the secondary purpose, we performed a single-dose test for postprandial blood glucose and insulin secretion at the end of the human intervention test. After 12 weeks, consumers of the WFBSK rice exhibited significant improvement in language memory by cognitive test battery compared with those who consumed the control white rice (p < 0.05). Moreover, subjects who consumed the WFBSK rice had lower insulin secretion levels than those who consumed the control polished rice (p < 0.05).

An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour

Despite recent scientific advances and the growth of the gluten-free market, important issues such as the improvement of the sensory and nutritional quality of gluten-free bread (GFB) still need to be addressed. Therefore, the aim of the present study was to integrate instrumental and sensory techniques for assessing liking, softness, and emotions related to GFB based on rice flour (RF) and bean flour (BF). Results shows that common BF increases the ash, protein, and dietary fiber content of bread. The RF and BF blend improves dough thermomechanical properties, bread volume, instrumental texture properties and acceptability, as well as being the formulation indicated by consumers as presenting ideal softness, all of which subsequently correlated with positive food-related emotions, based on a facial emojis list. Thus, a RF and BF blend is a valuable ingredient producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a gluten-free diet. This research highlights promising predictors able to correlate dough parameters, as well as physical properties of bread with the sensory quality of GFB; this could be helpful to food scientists and producers to conduct extensive sensory and consumer research regarding both commercial and experimental GFB to establish whether those products meet consumer expectations, showing the relevance of continuing studies.

EFFECTS OF BLENDED RICE BRAN OIL NEPTUNE LIGHT ON THE DYSLIPIDEMIA AMONG OVERWEIGHT AND OBESE ADULTS

Objective: To assessment total cholesterol (TC), LDL-C, HDL, and triglyceride (TG) concentrations changed after using blended rice bran oil Neptune Light among dyslipidemia adults at different categories of obese. Methods: Forty-one adults with dual conditions (dyslipidemia and overweight/obese) from 40 to 60 years old received a 600-700 kcal meal contained 20g/day Neptune Light rice bran oil for 60 days. Fasting blood samples and BMI was collected at baseline and every 30 days of trial. Results: Total cholesterol (TC), LDL-C and TG level declined by 0.5mmol/L (8.5%); 0.49 mmol/L (23.7%) and 0.55 mmol/L (32.0%), respectively after 60 days of intervention. The highest reduction of TC and TG was showed in the pre-obesity group, while the highest LDL-C reduction was shown in the obesity class II group. Conclusion: Using Neptune Light rice bran oil reduced TC, LDL-C and triglyceride level in overweight/obese adults from 40-60 years old after 60 days of intervention.

Development of a chimeric odour blend for attracting gravid malaria vectors

BackgroundOdour-based tools targeting gravid malaria vectors may complement existing intervention strategies. Anopheles arabiensis are attracted to, and stimulated to oviposit by, natural and synthetic odours of wild and domesticated grasses associated with mosquito breeding sites. While such synthetic odour lures may be used for vector control, these may have limited efficacy when placed in direct competition with the natural source. In this study, workflows developed for plant-feeding pests was used to design and evaluate a chimeric odour blend based on shared attractive compounds found in domesticated grass odours.MethodsVariants of a synthetic odour blend, composed of shared bioactive compounds previously identified in domesticated grasses, was evaluated sequentially in a two-choice olfactometer to identify a ratio-optimized attractive blend for malaria vectors. During this process, blends with ratios that were significantly more attractive than the previously identified synthetic rice blend were compared to determine which was most attractive in the two-choice olfactometer. To determine whether all volatile components of the most attractive blend were necessary for maximal attraction, subtractive assays were then conducted, in which individual components were removed for the most attractive blend, to define the final composition of the chimeric blend. Binary logistic regression models were used to determine significance in all two-choice assays. The chimeric blend was then assessed under field conditions in malaria endemic villages in Ethiopia, to assess the effect of dose, trap type, and placement relative to ground level. Field data were analyzed both descriptively and using a Welch-corrected t-test.ResultsA ratio-optimized chimeric blend was identified that significantly attracted gravid An. arabiensis under laboratory conditions. In the field, trap captures of An. arabiensis and Anopheles pharoensis were dependent on the presence of the lure, trap type (CDC, BG Sentinel and Suna traps), placement relevant to ground level, with low release rates generally luring more mosquitoes.ConclusionsThe workflow designed for the development of chimeric lures provides an innovative strategy to target odour-mediated behaviours. The chimeric lure identified here can be used in existing trapping systems, and be customized to increase sustainability, in line with goals of the Global Vector Control Response Group.

Quality of chilled and frozen starch gels as affected by starch type, highly concentrated sucrose and coconut milk

This research aimed to evaluate effects of starch source, sucrose at high concentration and coconut milk on physical properties of chilled and frozen starch gels, considered as traditional Thai dessert models. Gel containing 15% w/w of starch was prepared from rice starch, tapioca starch or blended rice starch/tapioca starch (1:0.85 w/w) mixed with water, 45oBx sucrose solution or coconut milk. The result showed that rice starch gel stored at 4 °C had highest hardness, degree of syneresis and melting enthalpy of the retrograded structure (ΔHret). Degree of syneresis of frozen rice starch gels subjected to several freezing-thawing cycles was also highest. Under chilled temperature storage, starch gels containing sucrose or coconut milk had higher hardness and denser gel structure, comparing to the starch gels in water. This textural change was due to greater degree of starch retrogradation, sucrose recrystallization and/or formation of amylose-lipid complex crystallites shown in X-ray diffractograms. However, addition of highly concentrated sucrose or coconut milk increased freeze-thaw stability of the frozen starch gels, as shown by decreasing degree of syneresis. Results from this study could be applied to formulate starch-based dessert with improved quality during chilled or frozen storage.

Toxicity of Soursop Leaf Powder and Its Relevance in Determining The Micronutrient Status in Formulated Complementary Food

Complementary food was produced from blends of hungry rice (A), pigeon pea (P) and soursop leaves (S). The raw materials were washed with portable water, dried at room temperature, milled with hammer mill, fermented for 24 hours at 28 ± 2 °C (28 ± 2 °C), oven-dried at 50 °C for 12 hours, remilled, sieved to 1 mm pore size and packaged in polyethylene bags for further analysis. The samples were in the ratio of 70:30:0 (sample APS), 65:30:5 (sample APS1), 60:30:10 (sample APS2) and 55:30:15 (sample APS3). Toxicity test for lethal dose (LD50) was carried out on the soursop leaves. Bioassay was carried out with male albino rats for 28 days including acclimatization period of 7 days. Feed intake and weight gain of experimental rats were recorded daily and weekly. Blood serum was collected before and after feeding trials for analyzing bioavailability of the selected micronutrients. The data were subjected to one-way analysis of variance. Means were separated using the Duncan’s multiple range test and significance was accepted at probability level of 0.05 %. The toxicity test (LD50) indicated safety of soursop leaf as an infusion (oral administration) at lower doses of 10-1000 mg/kg body weight of rats. The bioassay revealed that food intake was significantly (p &lt; 0.05) different among the samples in the first, second and third week. Rats that ate normal rat chow had the highest food intake while the rats that ate APS3 had the lowest food intake. Weight gain was highest in rats that ate rat chow while it was lowest in the rat that ate APS3. Bioavailability of selected micronutrient revealed that calcium content had the highest bioavailability in rats fed with rat chow and lowest in AP. Sample of APS1 had the highest iron bioavailability (47.83 %) among the fortified samples and the rat chow. Zinc had the highest bioavailability (52.86 %) in APS1. The work revealed that selected vitamins were most available in APS2 and the selected minerals were most available in sample APS1.

ASSESSMENT OF GLUTEN-FREE COOKIES MADE FROM RICE AND SOY PROTEIN ISOLATE BLENDS

The chemical composition, physical characteristics, and sensory attributes of gluten-free cookies made from blends of rice and soy protein flour were evaluated. Nerica 7 and Faro 44 rice were separately blended with soy protein isolate, to produce five formulations with ratio (100:0, 95:5, 90:10, 85:15 and 80:20) of rice to soy protein isolate flour respectively for cookies production. The functional and pasting properties of the composite flour formulations were analysed. The bulk density and the least gelation concentration of the flour blends decreased with increasing percentage of soy protein isolate, while other functional attributes increased. Pasting properties varied significantly (p≤0.05), with whole rice flours having the highest pasting characteristics. Nerica 7 flour blend and its composite blends exhibited better pasting properties than their Faro 44 rice counterpart. Cookies made from Nerica 7 rice flour supplemented with 10% soy protein isolates had the highest spread ratio. The moisture content, protein and crude fibre content of the cookies ranged from 3.28-5.33 g/100g, 3.96-17.76 g/100g, and 3.09-4.22 g/100g respectively. The results of sensory evaluation showed that the cookies produced from flour blends were scored significantly higher in all the quality attributes compared to whole rice flours (control). Nerica 7 and Faro 44 rice flour composited with soy protein isolate could serve as functional ingredients in food formulation, especially in the production of gluten-free cookies.

Development of a Universal Calibration Model for Quantification of Adulteration in Thai Jasmine Rice Using Near-infrared Spectroscopy

In the event the substituent rice variety present in adulterated Thai jasmine rice cannot be identified, the adulterant rice in unknown samples could be inconsistent with that used to establish the calibration model resulting in inaccurate quantitative prediction of the adulteration level. In this research study, near-infrared (NIR) spectroscopy was applied to quantify the adulteration level of Thai jasmine or Khao Dawk Mali 105 (KDML105) rice based on the use of partial least squares (PLS) regression. To cope with the inconsistency between the training and test rice samples, a chemometric technique known as orthogonal projection (OP) was applied to extract variation of the target KDML105 rice, which then was exclusively used for establishing the prediction model. Furthermore, calibration transfer (CT) was used to adjust the NIR spectra of the adulterated samples to comply with the prediction of the calibrated model. The predictive abilities of the developed models were improved resulting in relatively lower root mean square error of prediction (RMSEP) values with higher determination of coefficient (Q2) values. In addition, the combined uses of the preprocessing methods provided a data treatment strategy that yielded a more stable model in the subsequent calibration step with the lowest standard deviation of RMSEP. This development was allowed for the quantitative prediction of the adulterations in the rice without the need for information pertaining to the blended rice.