ArticleJournal of food science2026
Rapid Physicochemical Screening of Parboiled Rice Using VNIR-SWIR Spectroscopy and Chemometrics.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Efficient quality assessment of parboiled rice is important for industrial processing, but conventional analytical procedures are often time-consuming, reagent-intensive, and destructive. This study evaluated VNIR-SWIR spectroscopy combined with chemometric modeling for the rapid prediction of moisture, starch, protein, lipids, fiber, and ash in parboiled rice representing commercial types from Type 1 to Type 5 and Off-Type. Partial least squares regression models were developed using six spectral preprocessing strategies and evaluated through internal cross-validation and a held-out test set. Model performance varied substantially among the physicochemical attributes. Starch showed the best test-set performance using baseline offset preprocessing (R
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