Loading...
Sensory quality evaluation of rice using visible and shortwave near-infrared spectroscopy
Author(s)
Lapchareonsuk, Ravipat
Date Issued
May 4, 2015
Type
Article
Abstract
This research aimed to develop both visible and shortwave near-infrared spectroscopy to evaluate the sensory qualities of cooked rice. In this study, four different types of milled rice were used: parboiled, white, new Jasmine, and aged Jasmine. The sensory qualities of cooked rice (adhesiveness, hardness, stickiness, dryness, whiteness, and aroma) were evaluated by a trained sensory panel. The results demonstrated that these sensory attributes correlated with visible and shortwave near-infrared spectral data. Both visible and shortwave near-infrared spectroscopy models used for predicting the sensory qualities of cooked rice were established using partial least squares regression. All prediction results for sensory qualities showed a range of R2val between 0.837 and 0.918, with the highest found for aroma (0.918). The proposed models can be utilized in quality control by the rice industry.
Citation
International Journal of Food Properties, 18(5), 1128-1138, 2015