Types Of Rice Grains Research Articles

Susceptibility of Aromatic and Non- aromatic Rice to Sitophilus oryzae L. and their Influence on the Insect and Infestation Rate under Sub-Himalayan Plains of West Bengal

Relative susceptibility of local aromatic and non-aromatic rice grains to rice weevil, Sitophilus oryzae L. (Curculionidae, Coleoptera) was studied under laboratory conditions in the sub-Himalayan plains of West Bengal in two seasons (viz. winter and spring-summer) during 2020-2021. Results revealed that after 9 weeks of storage, the highest mean grain weight loss due to S. oryzae varied from 14.30% to 20.89% in the two types of rice grains in two seasons. The corresponding highest mean grain damage % ranged from 36.89 % to 41.56%. The grain weight loss and grain infestation % were always higher in the aromatic rice (Uttar Sugandhi) compared to non-aromatic rice (Jaldhepa) and also in the spring-summer season than the winter months. Carbohydrate and protein content of grains were reduced to the extent of 9.08% to 15.28% and 18.62% to 32.58% in aromatic and non-aromatic rice during winter and spring-summer seasons respectively as a result of infestation of S. oryzae. During winter and spring-summer seasons, from 5 pairs of adult weevils, a total of 188.60 and 142.20 and 264 and 237 number of adults were produced in aromatic and non-aromatic rice cultivars respectively at 9 weeks after their release. The adult population was always female biased.

KARAKTERISASI BENIH DAN KEKERABATAN KULTIVAR PADI LOKAL PASANG SURUT DI KABUPATEN INDRAGIRI HILIR

Similarity analysis was carried out on the characteristics of local type tidal rice grain in Indragiri Hilit Regency in January-October 2015 in Indragiri Hilir Regency. This research aims to inventory, characterize and determine the relationship between each type of local tidal rice grain in Indragiri Hilir Regency. This research uses a qualitative-quantitative description method. The beginning of this research was to explore the types of rice grains in each village and sub-district of Indfagiri Hilir Regency, then they were characterized and analyzed using the agglomerative method by calculating the distance between relatives using hierarchical cluster average linkage (between gropus). The research results show that Indragiri Hilir Regency has 27 local tidal rice cultivars. These cultivars consist of 'Karya Kuning', 'Karanduku', 'Ramos', 'Pulut Putih', 'Pandan Wangi', 'Ordinary', 'Lembu Sawah Merah', 'Karya Merah', 'Pulut Hitam', ' Pariaman', 'Lembu Sawah', 'Karya Tinggi', 'Panama', 'Batang Tuaka', 'Ir Super', 'Batang Piaman', 'Maron', 'Merah Putih', 'Serang', 'Putri Malu', 'Super', 'Opium', 'White', 'Kuatik', 'Frog', 'Lentik Bamban', 'Sere'. Morphological characters that differentiate rice cultivars are grain characteristics (length, width, thickness, weight of 100 seeds, grain surface shape, grain surface color, sterile lemma length, grain tip color, grain tip tail feather color and grain tip tail feather length), character rice (length, width, thickness, ratio of length to width, and color of rice epidermis). Phenetic analysis using the Minitab Release version 17 program divided 27 local tidal rice cultivars into 9 clusters at a similarity level of 56.78%. Which consists of group 1, consisting of Karya Kuning, Karya Merah, Maron, Pulut Putih, Putih, Putri Malu, Merah Putih, Super; Group II consists of Karanduku, Opium and Lembu Sawah Merah; cluster III consists of Ramos, Batang Tuaka, Karya Tinggi, Serang and Pariaman, cluster IV consists of paddy cattle; Group V consists of Kuatik, Serai, Lentik Bamban, Kodok, Group VI consists of Ordinary and Batang Piaman and groups VII, VIII and IX respectively consist of Pandan Wangi, Super and Pulut Hitam.

A MEASURE OF QUALITY AND IDENTIFY THE BREED OF RICE GRAIN

Rice is the most consuming food all over the world and the market for rice is always high. In rice manufacturing industries the market demand is always centred on quality of rice. The analysis of grain type, grading, and quality criteria are still determined by skilled persons manually. Because it depends on a number of variables, including human factors, working conditions, cleaning and salvage recovery rates, this process is complex. Deep learning and image processing methods may be used to overcome this. In the food business, quality testing is becoming more significant for grading and classifying grains. In deep learning-based testing, we take into account both physical (grain form and size) and chemical (amylose content, gel consistency) features. The quality and grading of rice grains were examined using this proposed algorithm's average values for the features that were taken out of the network Since grain quality directly affects human health, it is very important for people. Thus, it is crucial to evaluate grain quality and spot low-quality components. The mix of physical and chemical properties makes up rice quality. Two physical traits are grain size and shape. Using canny edge detection, the derived physical characteristics are used to classify the rice grains. This essay offers a solution to the issue of quality analysis in the rice sector. Compared to conventional human-based inspection methods, computer vision-based inspection offers an option that is quick, accurate, convenient, and safe. This article offers a technique for determining the rice grain's quality and categorising it according to various breed types. In this we are going to use three types of rice grains: - 1. Basmati Rice 2. Sonamasoori Rice 3. jhilli Rice Key words: Image processing, CNN, Rice Grading.

Contrastive analysis of rice grain classification techniques: multi-class support vector machine vs artificial neural network

<p>Rice is a staple food for 80% of the population in Southeast Asia. Thus, the quality control and classification of rice grain are crucial for more productive and sustainable production. This paper examines the contrastive analysis of rice grain classification performance between multi-class support vector machine (SVM) and artificial neural network (ANN). The analysis has been tested on three types of rice grain images which are Ponni, Basmati, and Brown rice. A digital image transformation analysis based on shape and color features was developed to classify the three types of rice grain. The performance of the proposed study is evaluated to 90 testing images of each rice variation. The ANN is observed to return higher classification accuracy at 93.34% using Level Sweep image transformation technique. Based on the results, it signifies that the ANN performs better classification than the multiclass SVM.</p>

Localization and Classification of Rice-grain Images Using Region Proposals-based Convolutional Neural Network

This paper proposes a solution to localization and classification of rice grains in an image. All existing related works rely on conventional based machine learning approaches. However, those techniques do not do well for the problem designed in this paper, due to the high similarities between different types of rice grains. The deep learning based solution is developed in the proposed solution. It contains pre-processing steps of data annotation using the watershed algorithm, auto-alignment using the major axis orientation, and image enhancement using the contrast-limited adaptive histogram equalization (CLAHE) technique. Then, the mask region-based convolutional neural networks (R-CNN) is trained to localize and classify rice grains in an input image. The performance is enhanced by using the transfer learning and the dropout regularization for overfitting prevention. The proposed method is validated using many scenarios of experiments, reported in the forms of mean average precision (mAP) and a confusion matrix. It achieves above 80% mAP for main scenarios in the experiments. It is also shown to perform outstanding, when compared to human experts.

Rice Grain Classification using Multi-class Support Vector Machine (SVM)

<span>Presently, the demands for rice are increasing. This will affects the need for producing and sorting rice grain in faster and exceed the normal requirement. However, the manual rice classification using naked eyes are not very accurate and only professionals are able to do it. Machine learning is found to be a suitable technique for rice classification in producing an accurate result and faster solution. Thus, a study on the classification of rice grain using an image processing technique is presented. The rice grain image went through the pre-processing process which includes the grayscale and binary conversion, and segmentation before the feature extraction process. Four attributes of shape descriptor which are area, perimeter, major axis length, and minor axis length and three attributes of color descriptor which are hue, saturation and value were extracted from each rice grain image. In another note, a Multi-class Support Vector Machine (SVM) is used to classify the three types of rice grain which are basmathi, ponni and brown rice. The performance of the proposed study is evaluated to 90 testing images which returned 92.22% of classification accuracy. The study is expected to assist the Agrotechnology industry in automatic classification of rice grain in the future.</span>

Metabolite profiling and antioxidant activities of white, red, and black rice (Oryza sativa L.) grains

In the present study, several lipids- and water-soluble metabolites from white, red, and black rice were analyzed using HPLC–DAD, GC–FID, and GC–MS/MS. The quantitative data showed that black rice contains the highest amount of cyanidin (4.34 mg/g), γ-oryzanol (380.2 µg/g), total folate (39.1 µg/100 g), tocols (tocopherols and tocotrienols; 21.7 µg/g), all-E-lutein (7.14 µg/g), polyunsaturated fatty acids (37.7%), and total phenolic contents (4.88 mg gallic acid eq./g). Additionally, the ascorbic acid equivalent (AAE) antioxidant assays showed that the metabolites from black rice were potent scavengers of ABTS cations (18.99 mg AAE/g) and DPPH radicals (16.20 mg AAE/g), probably because of the presence of high contents of phenolic (e.g., anthocyanin) and non-phenolic compounds (e.g., carotenoids, tocols, and γ-oryzanols). Among the studied metabolites, the least variation was recorded for fatty acid composition. In the three types of rice grains, oleic acid (C18:1n9c) was found in the highest quantity (38.60–40.35%), followed by linoleic (LA; C18:2n6c) and palmitic acid (C16:0) (18.90–21.15%). Overall, black rice was found to be the most abundant source of nutritionally important compounds, followed by red rice and white rice. Thus, this study provides a basis for the incorporation of pigmented rice into our daily diet for potential health benefits.

Heavy metal exposure from ingesting rice and its related potential hazardous health risks to humans

Different types of rice grains imported from 11 different countries and available on the Kuwaiti retail market were collected for heavy metal analysis. The surveyed rice samples were grouped according to their country of origin into four different regions namely Asia, Europe, Middle East, and North America. The samples were analyzed for total arsenic (As), cadmium (Cd), lead (Pb), and mercury (Hg) using inductively coupled plasma mass spectrometry (ICP-MS). The data showed that the highest geometric means (GMs) of total As, Cd, Pb, and Hg contents were in rice samples imported from Europe, Asia, Europe, and the Middle East, respectively. The total As, Cd, Pb, and Hg concentrations in the analyzed rice samples were compared to the heavy metal content of 5800 rice samples from 25 different countries reported in the literature; furthermore, the heavy metal (total As, Cd, Pb, and Hg) concentrations determined in this study were implemented to calculate the daily dietary intake of toxic metals for the general population in the state of Kuwait, while the collected ones from the literature were implemented to calculate and then compare the daily dietary intake of toxic metals for the general population in 29 different countries around the world.

쌀알 첨가 두유의 이화학적 품질특성

본 연구에서는 취반미, 팽화미 및 당화쌀알이 첨가된 쌀알첨가 두유를 제조하였으며, 이에 따른 두유의 이화학적 및 관능적 품질특성에 대해 알아보았다. pH는 6.67∼6.70, 가용성 고형분 함량은 11.50∼12.00°Brix, 점도는 7.87∼11.27 mPa sec로 시판 두유 중 전두유와 비슷한 경향을 보였으며 쌀알 첨가에 의해 점도가 높아짐을 알 수 있었다. 색도는 밝기를 나타내는 L 값과 적색도 a 값은 시료 간에 유의적인 차이가 없었으나 b 값은 12.22∼12.91로 쌀알 첨가에 의해 황색도가 증가함을 알 수 있었다. 이것에 비해 시판 두유는 L 값 57.9∼70.7, a 값 -0.4∼3.8 그리고 b 값4.5∼16.8로 시료 간에 차이가 많음을 알 수 있었다. 관능검사 결과는 쌀알의 엉김 현상이 심하게 나타난 취반미의 선호도가 가장 낮았으며, 쌀알의 엉김 현상 없이 고루 분산되고 입안에서의 느낌 등 전체 항목에서 높게 평가된 당화쌀알 첨가구의 선호도가 가장 높게 평가되었다. 이상의 결과로부터 당화쌀알이 첨가된 두유 제조로 기존 두유와 비교하여 기호도 개선뿐만 아니라 전통음료와 건강음료의 이미지가 동시에 전달될 수 있는 새로운 형태의 두유를 제조할 수 있을 것으로 사료되었다.

Inhibitory Effect of Buprofezin on the Progeny of Rice Weevil, Sitophilus oryzae L. (Coleoptera: Curculionidae)

The rice weevil Sitophilus oryzae (L.) (Coleoptera: Curculionidae), is an important pest of stored grains throughout the world. Different biopesticides and synthetic insecticides have been used for a long time to minimize the rice weevil infestation but their efficacy is not satisfactory yet. The climate and storage conditions are highly favorable for quick progeny which may be responsible for lower efficiency of insecticides and higher level of infestation. Insect growth regulators (IGRs) like buprofezin are the semi-synthetic insecticides, mimic the insectproduced hormones and don’t kill the insects directly but reduces pest populations by affecting mating behavior, reproduction, egg viability, pre and post embryonic development etc. Laboratory experiments were conducted from August to November 2012, to evaluate the efficacy of buprofezin on the mortality and the suppression of progeny production of rice weevil. Ten adult rice weevils were exposed on three types of rice grains (long, medium and short) treated with buprofezin at 100, 200 and 300 ppm. Mortality was counted at 15, 21 and 28 days after treatment while adult progeny was counted at 6, 7 and 8 weeks after buprofezin treatment to get a new generation. The data showed that buprofezin had no direct effect on the mortality of rice weevils regardless the concentrations. Buprofezin at 300 ppm in rice grains significantly inhibited progeny production while lower doses (200 and 100 ppm) had no significant effect but virtually reduces progeny number. Types of grains were not factor for increasing or decreasing the rice weevils populations. In conclusion, buprofezin caused decreasing progeny productivity by S. oryzae (L.) with increasing concentrations regardless the types of rice grains.

Structural Characteristics of Endosperm Starch of New Types of Rice Grains -Nonwaxy Types of Rice Harvested in 1990 and 1991-

Structural Characteristics of Endosperm Starch of New Types of Rice Grains -Nonwaxy Types of Rice Harvested in 1990 and 1991-

Gelatinization Properties of Endosperm Starch of New Types of Rice Grains

Gelatinization Properties of Endosperm Starch of New Types of Rice Grains

Vitamin fortified rice grain using spraying and soaking methods

The objective of this work was to fortify three types of rice grains (brown, white milled and parboiled) with B complex vitamins (B 1, B 2, B 3, B 5, B 6, B 12), using two different physical treatment methods, (1) soaking of whole dehusked or milled rice kernels in vitamin solutions at 90 °C for 15 min and (2) full spraying of whole kernels with vitamin solution at 35 °C, both followed by oven drying. Various nutrient concentrations were added and the vitamin retention of dried fortified as well as of cooked rice were determined. Fortified rice was evaluated based on vitamin retention, estimated as the percentage of vitamin in rice after fortification treatment versus the total amount of added plus its initially vitamin quantity. It was found that the average retention of all vitamins in dried rice was high and varied from 54.3% to 85.3% for the spraying and from 53.5% to 76.2% for the soaking method respectively. After rice cooking, the retention was maintained in sufficient level (>70%) for all vitamins except for B 12. When excess of water was used for cooking, the water-soluble vitamins were leached; however a significant amount of vitamins still remained, varying from 13.5% (B 12) to 51.2% (B 1). The good retention of vitamins, even after cooking, achieved applying these relatively simple techniques, may be attributed to the absorption and diffusion of vitamins in the interior of rice kernels in high concentrations. Dried fortified rice samples properties were evaluated.

Quantitative and qualitative studies of silica in different rice samples grown in north of Iran using UV–vis, XRD and IR spectroscopy techniques

Silicon is an essential trace element and is found in vegetables, fruits, cereals, water, pasta and rice ( Oryza sativa). In this work, the silica content of different types of rice grains were measured. Here, we used the heteropoly blue photometric method with a double beam UV–vis spectrophotometer to determine the amount of silicon in rice samples ( n = 7) that were collected in the north of Iran. The samples were digested with wet-ashing method by microwave-assisted heating and then treated with ammonium molybdate to produce a yellow color compound in acidic solution (ca. pH 1.2) and then reduced to give a heteropoly compound with a blue color. Analyses were performed using standard addition method and absorbance values were measured with double beam UV–vis spectrophotometer at λ max = 815 nm. Results indicated that the silica content was 307–451 mg/kg for the samples. X-ray diffraction patterns and infra-red spectra were obtained from rice samples without any sample treatment.

新形質米の米飯物性とはい乳澱粉の性質との関係

The relationship between the physical properties of cooked rice and the properties of endosperm starches of new types of rice grains of 12 cultivars (15 samples) cultivated in 2001 at several places has been investigated by measuring the hardness and stickiness of freshly cooked and stale cooked rice using a Tensipresser, apparent amylose content, DSC thermograms, and RVA viscograms of the endosperm starches. The range of apparent amylose content of the endosperm starches of the new types of rice grains was 8.1-30.0%. There were highly positive relationships between the hardness of freshly cooked and stale cooked rice measured by a Tensipresser and the apparent amylose content, iodine affinity (blue value and wavelength at absorption maximum), and RVA setback, and highly negative relationships between the stickiness of freshly cooked and stale cooked rice measured by the Tensipresser. There were highly negative relationships between the hardness of freshly cooked and stale cooked rice measured by the Tensipresser and the degree of collapse and breakdown measured by RVA, and a highly positive relationship between the stickiness of freshly cooked and stale cooked rice measured by the Tensipresser.

Seed Protein Electrophoresis for Varietal Identification in Rice (Oryza sativa L.)

AbstractAlbumins, prolamins and globulins were extracted from milled rice of long, medium and short grain varieties Japonica type and analyzed by native PAGE and SDS‐PAGE. A computer aided analysis of protein patterns was employed in order to estimate the best electrophoresis method to differentiate between rice varieties. The patterns of SDS‐electrophoresis of albumins and globulins showed the biggest differences in all types of rice grains and allowed the identification of the rice varieties examined, since for each variety the pattern was different. Therefore, the technique of SDS‐electrophoresis of albumins and globulins is recommended as more suitable to distinguish among closely related varieties and can be used by rice breeders in order to characterize various varieties and pick the most diverse for breeding purposes.