2008
DOI: 10.3136/fstr.14.132
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Near Infrared Spectroscopy for Determination of the Protein Composition of Rice Flour

Abstract: Protein content and protein composition are considered very important factors in influencing the cooking and processing characteristics of rice. In the present study, the possibility of using near infrared refl ectance spectroscopy (NIRS) to measure the protein composition (prolamin, globulin and glutelin) of rice fl our was examined. The NIR spectra (1100-2500 nm) of a total of 119 rice fl our samples with different protein compositions and particle sizes were acquired with a NIR spectrometer. Prediction accu… Show more

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Cited by 31 publications
(26 citation statements)
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“…Regression coefficients can be used to compare the contributions of individual wavenumbers to a PLS calibration model, since a regression coefficient spectrum shows characteristic peaks and troughs that can indicate which wavenumber range is important for the calibration model [ 29 , 32 , 34 ].…”
Section: Resultsmentioning
confidence: 99%
“…Regression coefficients can be used to compare the contributions of individual wavenumbers to a PLS calibration model, since a regression coefficient spectrum shows characteristic peaks and troughs that can indicate which wavenumber range is important for the calibration model [ 29 , 32 , 34 ].…”
Section: Resultsmentioning
confidence: 99%
“…predicting TPC values in frying oils using NIR spectra are shown in Table 3 et al, 1989;Chen et al, 2004Chen et al, , 2008. In order to determine characteristic peaks and troughs in a regression coefficient spectrum, we observed and discussed the regression coefficients of PLS regression models based on secondderivative spectra.…”
Section: Nir Models For Tpc Values Pls Regression Results Formentioning
confidence: 99%
“…Borin et al (2006) quantified common adulterants in powdered milk by NIR spectroscopy, while Shi et al (2008) applied NIR spectroscopy to characterize powder blending, testing a ternary powder mixture composed of lactose, avicel, and fine and coarse acetaminophen powder. Chen et al (2008) used NIR spectroscopy to determine the protein content of rice flour in a range of 3.74% to 8.57%, resulting a very good standard error of prediction (SEP) of 0.22%. Meanwhile, Hermida et al (2006) determined the moisture, starch, protein and fat contents of common beans, resulting in a high squared correlation coefficient of 0.94 and a low standard error of validation of 0.56.…”
Section: Introductionmentioning
confidence: 99%