Analysis of Gelatinization of Starch by Near Infrared Spectroscopy.

Onda, Takumi; Abe, Hideyuki; Matsunaga, Akiko; Komiyama, Yoshihiro

doi:10.3136/nskkk1962.41.886

Cited by 10 publications

(11 citation statements)

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“…(2007) and Onda et al. (1994). As well, the absorption peaks at 1,199 and 2,100 nm with R of 0.86 and 0.75, respectively, for flour samples, also, the absorption peak at 2,295 nm with R of 0.68, can be attributed to the PC, this results was according to that obtained by Natsuga and Kawamura (2006) who observed that the R of the parameter PC for milled rice were 0.67, which are similar to results reported by Chen, Miao, et al (2008), Onda et al.…”

Section: Pls Models and Resultsmentioning

confidence: 94%

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

Burestan

Sayyah

Safi

2020

J Food Process Preserv

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One of the major problems in predicting the quality properties of rice is that conducting experiments can be highly expensive. Therefore, it may be necessary to explore prediction of quality properties through near‐infrared spectroscopy (NIRS). The present research was designed to survey the possibility of using NIRS to predict the Amylose Content (AC), Protein Content (PC), Breakdown Viscosity (BDV), and Setback Viscosity (SBV) of rice and its flour. R2cal to flour samples of AC, PC, BDV, and SBV produced by the Partial Least Squares (PLS) regression, were obtained as R2cal ≥ 0.887 and R2pre ≥ 0.805. Root Mean Square Error of Calibration (RMSEC) was calculated as 0.349, 0.078, 1.868, and 0.68, respectively. Similarly to rice samples, PLS regression was obtained as R2cal ≥ 0.93 and R2pre ≥ 0.75. RMSEC was measured as 0.24, 0.21, 1.87, and 2.58, respectively. The findings showed that, NIRS has the potential to be used as a quick procedure for predicting the quality properties. Practical applications All existing methods for measuring the rice quality indexes are labor‐expensive or time‐consuming. The development of more inexpensive methods can help precipitate the marketing process of the rice. The results of the present research are expected to lead to the development of NIR spectroscopic techniques for determining the quality of rice quickly through focusing on the chemical and physicochemical properties. The results can be used for designing and developing devices to test the quality indices of kernels, similar to those are being used to test the wheat quality according to single kernel characterization (SKCS).

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Section: Pls Models and Resultsmentioning

confidence: 94%

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

Burestan

Sayyah

Safi

2020

J Food Process Preserv

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“…Onda et al 19 explored the possibility of using NIR spectroscopy for monitoring changes in the structure of starch arising from gelatinisation. In the second derivative NIR spectra of rice starch samples having different degrees of gelatinisation, prominent divergences of the spectra were observed at several absorption bands, especially those at 2100 and 2280 nm.…”

Section: Analysis Of Starch Gelatinisationmentioning

confidence: 99%

An Overview of Research and Development of near Infrared Spectroscopy in Japan

Iwamoto

Ozaki

1995

Journal of Near Infrared Spectroscopy

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This paper presents an overview of research and development of near infrared (NIR) spectroscopy in Japan. The application of NIR spectroscopy in Japan only stretches back to the early 1980s. Thus, the history is rather short, but progress in the research and development of NIR spectroscopy is extremely fast. The history and present status of NIR spectroscopy in Japan are described and a number of representative applications carried out in Japan are introduced.

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“…However, to assess rice grain quality, in addition to chemical composition, various physicochemical properties of the rice must be analyzed. 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).…”

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confidence: 99%

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

Natsuga¹,

Kawamura²

2006

Transactions of the ASABE

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ear-infrared (NIR) spectroscopy has been used for highly accurate measurement of the chemical composition of rice grain, including such constituents as moisture, protein, and amylose (Iwamoto et al., 1986;Natsuga et al., 1992;Villareal et al., 1994;Delwiche et al., 1995;Delwiche et al., 1996;Kawamura et al., 1997a;Sohn et al., 2004). However, to assess rice grain quality, in addition to chemical composition, various physicochemical properties of the rice must be analyzed. 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).All common existing methods for measuring the physicochemical properties require some specific instruments and chemicals, and are labor-intensive or time-consuming. There is therefore intense interest in the rice breed improvement, culture, and production communities, as well as in the rice industry, for a quick and easy method to measure the physicochemical properties of rice. Although NIR spectros- The authors are Motoyasu Natsuga, ASABE Member Engineer, Associate Professor, Faculty of Agriculture, Yamagata University, Tsuruoka, Japan; and Shuso Kawamura, ASABE Member Engineer, Associate Professor, Agricultural Process Engineering Laboratory, Hokkaido University, Sapporo, Japan. Corresponding author: Motoyasu Natsuga, Faculty of Agriculture, Yamagata University, 1-23 Wakabamachi Tsuruoka, 997-8555 Japan; phone: +81-235-28-2906; e-mail: toko@tds1. tr.yamagata-u.ac.jp. copy is used for measuring rice constituent contents, a method for measuring the physicochemical properties using this technology has not yet been established.The objectives of this study were to: (1) develop VIS/NIR calibration models from brown rice and milled rice spectra to determine physicochemical properties of rice, and (2) validate the accuracy of the calibration models and determine whether VIS/NIR spectroscopy could replace various dedicated analytical methods. MATERIALS AND METHODS RICE SAMPLESFor this study, a total of 61 short-grain brown rice samples (at least 5 kg per sample) were collected from commercial varietal releases all over Japan. The samples consisted of 27 varieties of Japanese non-waxy rice. The brand names of the rice samples were

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Analysis of Gelatinization of Starch by Near Infrared Spectroscopy.

Cited by 10 publications

References 0 publications

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

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

An Overview of Research and Development of near Infrared Spectroscopy in Japan

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

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