Palatability Evaluation for Cooked Rice by a Visible and Near Infrared Spectroscopy.

Adaptability of four-samples sensory tests and prediction of visual and near-infrared reflectance spectroscopy for Chinese indica rice

“…Previously, several reports have shown that Chinese people have the same tendency with Japanese people in evaluating cooked rice (Liu, Miwa, & Goto, 2003), and the visual and NIRS could predict the eating quality of japonica rice well with r = 0.84 (Mikami et al, 2000). Our study confirmed that the same method could be used for Chinese indica rice, but the model must be modified.…”

“…Then it was detected by three rays (wavelength = 540 nm, 640 nm, 970 nm), the reflectance ratios of two rays (540 nm, 970 nm) and the transmission ratios of two rays (540 nm, 640 nm) could predict some traits of cooked rice well (Mikami et al, 2000). The apparatus was a kind of Taste Analyzer (STA-1A, Satake Co. Ltd., Japan) which was widely used in Japan.…”

“…It has been reported that cooked rice could be graded by visual and NIRS with r = 0.62 (Kawamura, Natuga, & Itoh, 1997), and more precisely predicted with r = 0.84 (Mikami, Kashiwamura, Tsuchiya, & Nishio, 2000) for eating quality. Most varieties in Japan are japonica which is different from those in other countries.…”

Visible and Near-Infrared Reflectance Spectroscopy for Determining Physicochemical Properties of Rice

“…Several studies were previously carried out to estimate quality-related parameters such as fat acidity and the gelatinization characteristics of rice (Onda et al, 1994;Li and Shaw, 1997;Bao et al, 2001;Meadows and Barton, 2002). The physicochemical properties of rice are known to be correlated with its eating quality (Chikubu et al, 1985;Kawamura et al, 1997b;Windham et al, 1997;Barton et al, 2000;Mikami et al, 2000;Champagne et al, 2001;Meullenet et al, 2001). …”