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Determination of Maximum Viscosity of Milled Rice Flours Using Near-Infrared Transmittance Spectroscopy

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タイトル: Determination of Maximum Viscosity of Milled Rice Flours Using Near-Infrared Transmittance Spectroscopy
著者: Shimizu, Naoto 著作を一覧する
Yanagisawa, Takashi 著作を一覧する
Okadome, Hiroshi 著作を一覧する
Toyoshima, Hidechika 著作を一覧する
Andren, Henrik 著作を一覧する
Kimura, Toshinori 著作を一覧する
Ohtsubo, Ken'ichi 著作を一覧する
キーワード: japonica
amylose
pasting properties
maximum viscosity
breakdown
near-infrared transmittance
partial least squares regression (PLS)
rapid visco analyser
monochromator type NIT
発行日: 2001年
出版者: 日本食品科学工学会
誌名: Food Science and Technology Research
巻: 7
号: 2
開始ページ: 104
終了ページ: 109
出版社 DOI: 10.3136/fstr.7.104
抄録: The objective of this study was to develop a partial least squares regression (PLS) calibration method of maximum viscosity determination of Japanese milled rice flours using near-infrared transmittance (NIT) spectroscopy. The diversity of spectra and maximum viscosity of wide ranging of rice subfamilies were much more than those of japonica type rices. The variations of spectra and maximum viscosity were found to influence PLS loading weights. C-H and O-H in ROH and H2O absorbances presented by the loading weights were significant in the 8th loading of the PLS model for japonica type rices. The performance of this PLS calibration model (11 components) for maximum viscosity of a rapid visco analyser (RVA) was the standard error of prediction (SEP) of 17.7, square of regression coefficient (R2) of 0.75 and the ratio of the SEP to the standard deviation of the original data (RPD) of 1.9. This method can be applied to the determination of maximum viscosity of japonica type rices.
Relation (URI): https://www.jstage.jst.go.jp/article/fstr/7/2/7_2_104/_article/-char/en
資料タイプ: article
URI: http://hdl.handle.net/2115/68432
出現コレクション:雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

提供者: 清水 直人

 

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