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Eating quality evaluation of Khao Dawk Mali 105 rice using near-infrared spectroscopy

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คอลเลกชัน คอลเลกชัน: CMU e-Journals Article
รหัสรายการ CMU Digital รหัสรายการ CMU Digital: dc:79296
Title Title: Eating quality evaluation of Khao Dawk Mali 105 rice using near-infrared spectroscopy
Creator Creator: Pornarree Siriphollakul
Kazuhiro Nakano
Sirichai Kanlayanarat
Shintaroh Ohashi
Ryosuke Sakai
Ronnarit Rittiron
Phonkrit Maniwara
Abstract Abstract: © 2017 Elsevier Ltd Eating quality evaluation of Khao Dawk Mali 105 rice (KDML105) based on near infrared spectroscopy (NIRS) of single kernels was developed to measure the amylose content of uncooked rice, and texture of cooked rice. The rice samples were scanned using near infrared transmittance spectrometry over the wavelengths of 940–2222 nm before cooking. Calibration models of amylose content and cooked rice texture were generated by partial least squares (PLS) regression based on first derivative upon logarithms of transmittance. The PLS regression for amylose content (AC) which were expressed as coefficients of determination (R2) were 0.95 and 0.92 for calibration and prediction, respectively. Root mean square error of prediction (RMSEP) was 9.9 g/kg, dry weight. The texture of cooked rice was expressed in springiness (H1), resilience (A1), deformation (H2) and cohesiveness (A2) from low and high compression tests. The PLS prediction results (R2pre) for H1, A1, H2 and A2 were 0.61, 0.86, 0.87 and 0.91, respectively. The RMSEP (and bias) were 0.03 (0.004), 0.01 (0.001), 0.02 (0.005) and 0.01 (0.000), correspondingly. The validity of each calibration model was statistically evaluated. The use of NIRS was feasible to predict amylose content of uncooked rice, and eating quality (texture) of cooked rice before cooking.
Keyword Keyword: Agricultural and Biological Sciences
Link Source Link Source: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85009188493&origin=inward;http://cmuir.cmu.ac.th/jspui/handle/6653943832/56510
Date Issued Date Issued: 2017-06-01
ISSN ISSN: 00236438
Rights Rights: มหาวิทยาลัยเชียงใหม่. สำนักหอสมุด

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Pornarree Siriphollakul, Kazuhiro Nakano, Sirichai Kanlayanarat, Shintaroh Ohashi, Ryosuke Sakai, Ronnarit Rittiron และ Phonkrit Maniwara. (2017-06-01). Eating quality evaluation of Khao Dawk Mali 105 rice using near-infrared spectroscopy. [ม.ป.ถ.] [ม.ป.ท.]. https://cmudc.library.cmu.ac.th/frontend/Info/item/dc:79296

Pornarree Siriphollakul, Kazuhiro Nakano, Sirichai Kanlayanarat, Shintaroh Ohashi, Ryosuke Sakai, Ronnarit Rittiron และ Phonkrit Maniwara. 2017-06-01. Eating quality evaluation of Khao Dawk Mali 105 rice using near-infrared spectroscopy. [ม.ป.ท.]:[ม.ป.ถ.];

Pornarree Siriphollakul, Kazuhiro Nakano, Sirichai Kanlayanarat, Shintaroh Ohashi, Ryosuke Sakai, Ronnarit Rittiron และ Phonkrit Maniwara. Eating quality evaluation of Khao Dawk Mali 105 rice using near-infrared spectroscopy. [ม.ป.ท.]:[ม.ป.ถ.], 2017-06-01. Print.

Pornarree Siriphollakul, Kazuhiro Nakano, Sirichai Kanlayanarat, Shintaroh Ohashi, Ryosuke Sakai, Ronnarit Rittiron และ Phonkrit Maniwara. Eating quality evaluation of Khao Dawk Mali 105 rice using near-infrared spectroscopy. [ม.ป.ท.]: [ม.ป.ถ.]; 2017-06-01.

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