ArticleFoods (Basel, Switzerland)2023
Modeling Textural Properties of Cooked Germinated Brown Rice Using the near-Infrared Spectra of Whole Grain.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Rapid Classification of Sugarcane Nodes and Internodes Using Near-Infrared Spectroscopy and Machine Learning Techniques.Sensors (Basel, Switzerland) · 2024Article
- The protective effect of Thai rice bran on N-acetyl-ρ-aminophen-induced hepatotoxicity in mice.Research in pharmaceutical sciences · 2024Article
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9 authors.
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Abstract
If a non-destructive and rapid technique to determine the textural properties of cooked germinated brown rice (GBR) was developed, it would hold immense potential for the enhancement of the quality control process in large-scale commercial rice production. We combined the Fourier transform near-infrared (NIR) spectral data of uncooked whole grain GBR with partial least squares (PLS) regression and an artificial neural network (ANN) for an evaluation of the textural properties of cooked germinated brown rice (GBR); in addition, data separation and spectral pretreatment methods were investigated. The ANN was outperformed in the evaluation of hardness by a back extrusion test of cooked GBR using the smoothing combined with the standard normal variate pretreated NIR spectra of 188 whole grain samples in the range of 4000-12,500 cm
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