Determination of Apparent Amylose Content in Japanese Milled Rice Using Near-Infrared Transmittance Spectroscopy.

Shimizu, Naoto; Katsura, Jyunji; Yanagisawa, Takashi; Inoue, Shigeru; Withey, Robin P.; Cowe, Ian A.; Eddison, C G; Blakeney, A. B.; Kojima, Toshinori; Yoshizaki, Shigeru; Okadome, Hiroshi; Toyoshima, Hidechika; Ohtsubo, Ken’ichi

doi:10.3136/fstr.5.337

Cited by 15 publications

(14 citation statements)

References 5 publications

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“…In amylose content and pasting property (consistency), Indica rice had higher values as reported by Shimizu et al, 26) and Tran et al 3) and glutinous rice had lower values than the other rice samples as shown in Table 2. In respect of the protein content, Indica rice had higher values than the other rice samples.…”

Section: Characteristics Of Each Group Of Rice Sub-speciessupporting

confidence: 63%

“…The low-amylose rice grains generally become soft and sticky after cooking, while those containing high amylose become hard after cooking. 25,26) Rice grains with higher protein content generally tend to be lower in palatability to the Japanese after cooking.…”

Section: Resultsmentioning

confidence: 99%

“…11,12) The xylanase activity (U/g) of short-grain Japonica rice of the non-glutinous type was 196.06-300.80, Javanica rice was 298.33-449.66, Japonica-Indica hybrid rice was 296.69-350.60, longgrain Indica rice of the non-glutinous type was 310.00-559. 26 and Japonica rice of the glutinous type was 230.47-275.02 (Tables 1 and 2). The Indica rice varieties have been characterized as high in amylose content, high in protein content, high in consistent viscosity, and low in adhesion.…”

Section: Cellulase and Xylanase Activitymentioning

confidence: 99%

See 2 more Smart Citations

Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice

Nakamura

Machida

Ohtsubo

2012

Bioscience, Biotechnology, and Biochemistry

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Section: Characteristics Of Each Group Of Rice Sub-speciessupporting

confidence: 63%

Section: Resultsmentioning

confidence: 99%

Section: Cellulase and Xylanase Activitymentioning

confidence: 99%

See 1 more Smart Citation

Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice

Nakamura

Machida

Ohtsubo

2012

Bioscience, Biotechnology, and Biochemistry

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“…These components are basically determined by chemical methods but several non-destructive analysis methods have been developed using near-infrared spectroscopy methods 1,16 . The author has described how some texture properties are related to these components.…”

Section: Rice Component Determination By Multiple Regression Models Bmentioning

confidence: 99%

Application of Instrument-Based Multiple Texture Measurement of Cooked Milled-Rice Grains to Rice Quality Evaluation

Okadome¹

2005

JARQ

Self Cite

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The subject of this study was to examine a method of multiple texture measurement of cooked milledrice grains and to develop techniques for quality evaluation on the basis of the method. The low-and high-compression (LHC) test, which measures surface and overall texture properties (25% and 90% compression ratios for the single grain thickness after cooking), was effective in enhancing the classification accuracy of the texture. A multiple regression model based on surface texture properties indicated higher prediction accuracy for palatability than that with using overall texture properties. The surface adhesion distance was adopted for distinguishing stickiness. Concerning the effect of protein content on texture among the samples of the same cultivar given different amounts of nitrogen fertilizer, the protein content showed a higher correlation with surface hardness than with overall hardness. Surface hardness was a more reliable indicator of protein content and palatability in the same cultivar. It revealed that the surface texture can be used as a key quality index. A multiple regression model of the LHC test was able to predict amylose content more precisely than using the conventional method. It was possible, using the single-grain method with the LHC test, to evaluate not only grain texture but also many other qualities such as protein content, palatability and amylose content.

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“…Since this chemical approach is environmentally unfriendly and time-consuming, a number of studies have reported the use of a near infrared (NIR) spectroscopic technique as an alternative rapid and cost-effective analytical method to determine the apparent amylose content of milled rice (Villareal et al, 1994;Kawamura et al, 1999;Shimizu, et al, 1999;Osborne et al, 2006). However, only a few research efforts have applied the NIR technique to rice flour (Sohn et al, 2004;Barton et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Amylose Analysis of Rice Flour Using Near-Infrared Spectroscopy with Particle Size Compensation

Zhang

Miao

Takahashi

et al. 2011

FSTR

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We present the use of near-infrared (NIR) spectroscopy with particle size compensation to analyze the apparent amylose content in rice flour. NIR spectra (1100 − 2500 nm) of rice flour samples with different particle sizes were acquired in the reflectance mode. Initially, the effect of rice flour particle size on the determination of amylose content using NIR data was examined. The bias introduced by particle size was discussed. Subsequently, in order to obtain an authentic and accurate apparent amylose content analysis from the NIR data, a calibration model that compensates for particle size was investigated. As a result, a possible automatic method that removes the influence of particle size on NIR data used for determining the apparent amylose content of rice flour was developed with relatively good precision, with standard error of prediction (SEP) of < 1.53% and bias of 0.5%.

show abstract

Determination of Apparent Amylose Content in Japanese Milled Rice Using Near-Infrared Transmittance Spectroscopy.

Cited by 15 publications

References 5 publications

Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice

Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice

Application of Instrument-Based Multiple Texture Measurement of Cooked Milled-Rice Grains to Rice Quality Evaluation

Amylose Analysis of Rice Flour Using Near-Infrared Spectroscopy with Particle Size Compensation

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