Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Rapid Prediction of Amylose Content of Polished Rice by Fourier Transform Near-Infrared Spectroscopy

  • Lee, Jin-Cheol (Biotechnology Industrialization Center, Dongshin University) ;
  • Yoon, Yeon-Hee (Biotechnology Industrialization Center, Dongshin University) ;
  • Kim, Sun-Min (Biotechnology Industrialization Center, Dongshin University) ;
  • Pyo, Byong-Sik (Biotechnology Industrialization Center, Dongshin University) ;
  • Hsieh, Fu-Hung (Biological Engineering Department, University of Missouri) ;
  • Kim, Hak-Jin (National Institute of Agricultural Engineering, Rural Development Administration) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
  • Published : 2007.06.30
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Abstract

Fourier transform near-infrared (FT-NIR) spectroscopy and partial least squares (PLS) regression were used to predict the amylose content of polished rice. Spectral reflectance data in a wavelength range of 1,000 to 2,500 nm were obtained with a commercial spectrophotometer for 60 different varieties of Korean rice. For a comparison of this spectroscopic method to a standard chemical analysis, the amylose contents of the tested rice samples were determined by the iodine-blue colorimetric method. The highest correlation for the rice amylose ($R^2=0.94$, standard error of prediction=0.20% amylose content) was obtained when using the FT-NIR spectrum data pre-treated with normalization, the first derivative, smoothing, and scattering correction.

Keywords

References

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