Establishment of palatability estimation formula of rice by multiple regression analysis.

Chikubu, Shinjiro; Watanabe, Shozo; Sugimoto, T.; Manabe, Naotake; Sakai, Fujitoshi; Taniguchi, Yoshihiro

doi:10.5458/jag1972.32.51

Cited by 44 publications

(19 citation statements)

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“…Although a large number of studies have been made on the relationship between physicochemical properties and palatability of current rice cultivars (Chikubu et al, 1985;Inatsu, 1988), little is known about varietal differences in palatability and physicochemical properties among the old and new rice cultivars.…”

mentioning

confidence: 99%

Comparison of Physicochemical Properties of the Grains between Old- and New-Types of Rice Cultivars in Japan

Matsue¹,

Ogata²

2000

Plant Production Science

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confidence: 99%

Comparison of Physicochemical Properties of the Grains between Old- and New-Types of Rice Cultivars in Japan

Matsue¹,

Ogata²

2000

Plant Production Science

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“…Once yield and moisture content data can be obtained by a yield-monitoring combine, the next focus of interest is information relating to quality. The protein content of rice has a negative correlation with palatability 1,14 . Fertilization is managed at production sites to harvest rice with low protein content.…”

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confidence: 99%

Near-Infrared Spectrometer for a Head-Feeding Combine for Measuring Rice Protein Content

Hidaka

Kurihara

Hayashi

et al. 2011

JARQ

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We have developed a near-infrared (NIR) spectrometer mountable on a head-feeding combine for measuring rice protein in real time while harvesting. The developed sensor employs reflectance optics instead of the more usual transmittance optics because (1) it operates under severe vibration and dust conditions; (2) it performs measurements in high moisture contents, low fluidity of rough rice; and (3) because of low light transmittance due to absorption by husks. The light source was a tungsten halogen lamp, with a diffusion cylinder installed so that uniform light would illuminate the sample. An Si-CCD measured the spectrum from 740 nm to 1140 nm with a post-dispersive grating. We made a calibration curve of brown rice protein from a spectrum of rough rice examined in a laboratory. The calibration curve accuracy was r= 0.87 and SECV (Standard Error of Cross-Validation) =0.47%. In the adopted measurement method, the sensor loaded the rough rice into a wide sample chamber by gravity and analyzed the loaded grain at the bottom using a reflected signal. The developed sensor was able to measure the protein content of brown rice from spectra of rough rice taken under severe conditions, e.g., a high-vibration, high-dust harvesting environment. In addition to the protein content, the rice weight and moisture content could be displayed on the monitoring terminal in real time. The accuracy of the protein content measurements in these field examinations was r=0.65 and SEP (Standard Error of Prediction) =0.22%. The SEP was far better than the SECV of the calibration, but the protein content fell in a narrow range in the field examination. Thus, we concluded that the actual accuracy was the same as the calibration.

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“…(Juliano et a!., improving the yield, protein content, and the resistance 1965; Webb and Stermer, 1972;Perez and Juliano, 1979; to the insects and diseases, etc. At present, the improve- Suzuki, 1979;Chikubu et al, 1985;Kuo et al, 1987; ment of cooking, eating, and processing qualities of rice Juliano, 1996;Ohtsubo et al, 1996). The amylographic to meet the different market desire has become one of the characteristics of rice paste could be measured as an challenges to the rice breeder.…”

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The Relationship between the Amylographic Characteristics and Eating Quality of Japonica Rice in Taiwan

Kuo

Hong²,

Thseng

2001

Plant Production Science

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Establishment of palatability estimation formula of rice by multiple regression analysis.

Cited by 44 publications

References 0 publications

Comparison of Physicochemical Properties of the Grains between Old- and New-Types of Rice Cultivars in Japan

Comparison of Physicochemical Properties of the Grains between Old- and New-Types of Rice Cultivars in Japan

Near-Infrared Spectrometer for a Head-Feeding Combine for Measuring Rice Protein Content

The Relationship between the Amylographic Characteristics and Eating Quality of Japonica Rice in Taiwan

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