Pasting properties by near-infrared reflectance analysis of whole grain paddy rice samples

Abstract

A rapid predictive method based on near-infrared re°ectance spectroscopy (NIRS) of paddy rice was developed to measure the pasting properties of rice. The paddy rice samples were scanned by a near-infrared re°ectance spectrometer in the wavelength region of 1400-2400 nm and preprocessed by mathematical pretreatments prior to pasting properties analysis using a rapid visco-analyzer (RVA). The results indicated that the developed models of setback (SB), peak viscosity (PV), breakdown (BD) and consistency (CS) provided good prediction results with relatively high correlation coe±cients (0.81-0.96). In addition, the validity of the calibration models was statistically tested. Standard error of prediction (SEPÞ and bias were small enough without any signi¯cance at 95% con¯dence interval. Nonetheless, this study proved that the use of NIRS for predicting pasting properties was feasible in paddy rice and could be applied in commercial trade and research.

Prediction of amylose content, protein content, breakdown, and setback viscosity of Kadus rice and its flour by near‐infrared spectroscopy (NIRS) analysis

“…The absorption peaks at wavelengths of 1,566 nm with correlation coefficients ( R ) of 0.98, 1,752 nm with R of 0.988 and 2,100 nm with R of 0.93 for flour samples, also, the absorption peaks at 1,566 nm with R of 0.67 and 2,295 with R of 0.70 for rice samples can be attributed to the SBV, the results from the reported research are in agreement with the ones obtained by Siriphollakul et al. (2015) because the correlation coefficients reported by him, around (0.81–0.96), were quite similar to the ones from this research. Also, the absorption peak at 997 nm with R of 0.73 for flour samples, also, the absorption peak at 997, 1,199, 1,456, 1,566, and 1,750 nm with R of (0.91, 0.99, 0.98, 0.98, and 0.983), respectively, for rice samples could be correlated with the BDV, this results was according to that obtained by Natsuga and Kawamura (2006) who observed that the correlation coefficients of the parameter BDV for milled rice were 0.91.…”

“…Also, similar observations were reported by Siriphollakul et al. (2015) who reported that the RPD of the parameters BDV and SBV for grain paddy rice samples were 2.14 and 3.12, respectively. Also, this result was according to that obtained by Natsuga and Kawamura (2006) who reported that the RPD of the parameters PC were 2.9.…”

“…Chen, Tan, et al (2018) determined protein composition of rice flour using NIR. Siriphollakul et al (2015) also studied on the pasting properties by NIR (1,400-2,400 nm) analysis of rice samples, and reported that the developed models of SBV, peak viscosity, BDV, and consistency provided good prediction results with relatively high R (0.81-0.96).…”

Application of FTIR-PAS in Rapid Assessment of Rice Quality under Climate Change Conditions

“…For this purpose, much attention has been focused on near-infrared reflectance spectroscopy (NIRS) as an alternative option to traditional means. A number of studies have shown that NIRS has the potential to be used as a quick procedure for predicting the quality properties involving amylose content, protein content, and other grain quality traits [ 19 , 20 , 21 , 22 ]. However, weak absorption of overtone and combination, broad bands and lack of characteristics are typical of NIRS, thus making NIRS calibration models largely dependent on chemometric methods.…”

Effect of Drying Method and Hydrothermal Treatment on Physicomechanical Properties of Parboiled Rice

“…As a result of gelatinized starch, several important physical changes occur in rice which play an important role in the next processing operations of rice. For example, it would be effective storage, milling, and cooking quality (Bhattacharya, 2011;Hu et al, 2017;Roy et al, 2011;Siriphollakul et al, 2015;Yu et al, 2017). Depending on the variety of rice, water temperature and duration of soaking, steaming time, temperature and pressure, drying time and temperature and other factors related to the rice parboiling, show different physical properties and so several quality.…”