Sensory quality evaluation of rice using visible and shortwave near-infrared spectroscopy

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dc.contributor.authorLapchareonsuk, Ravipat
dc.contributor.authorSirisomboon, Panmanas
dc.date.accessioned2026-08-06T10:11:35Z
dc.date.available2026-08-06T10:11:35Z
dc.date.issued2015-05-04
dc.description.abstractThis 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 R<sup>2</sup><inf>val</inf> 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.
dc.identifier.citationInternational Journal of Food Properties, 18(5), 1128-1138, 2015
dc.identifier.doi10.1080/10942912.2013.870572
dc.identifier.issn10942912
dc.identifier.other2-s2.0-84923803317
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/6254
dc.sourceInternational Journal of Food Properties
dc.subjectNear-infrared spectroscopy
dc.subjectRice
dc.subjectSensory qualities
dc.subjectShortwave
dc.subjectVisible
dc.titleSensory quality evaluation of rice using visible and shortwave near-infrared spectroscopy
dc.typeArticle

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