scholarly journals Analysis on Spectral Matching of Biochemical Component for Rice

2021 ◽  
Vol 2112 (1) ◽  
pp. 012028
Author(s):  
Tianyu Tang ◽  
Yanlin Tang ◽  
Xiaonan Wei
Keyword(s):  
Crude Protein ◽  
Amylose Content ◽  
Spectral Characteristics ◽  
Blue Shift ◽  
Rice Flour ◽  
Spectral Matching ◽  
Multivariate Statistical ◽  
Rice Quality ◽  
Biochemical Component ◽  
Mixed Samples

Abstract The protein, starch and amylose are three important indexes to characterize rice quality. The starch, crude protein and amylose of rice were extracted by experiments. The hyperspectral reflectance of starch, crude protein and amylose, their mixed samples and rice samples were determined by a ASD FieldSpec Pro FR™ The spectral characteristics of starch, crude protein, amylose and their correlation with component content were analyzed by using spectral matching technique and multivariate statistical method. The results showed that the spectra of three biochemical components were significantly different, and the spectral peaks and valleys of the mixed samples showed “red shift” or “blue shift”. The contents (%) of crude protein, starch and amylose in rice flour were significantly related to the absorption area S between 2020nm and 2235nm on their spectral curve. The results showed that the hyperspectral method could be used to estimate the contents of crude protein, starch and amylose content in rice, and then to detect rice quality.

scholarly journals A Review on The Physical, Milling Quality and Physicochemical Characteristic of Hipa 6 Jete and Hipa 7

2020 ◽  
Vol 16 (2) ◽  
pp. 25
Author(s):  
Shinta Dewi Ardhiyanti ◽  
Siti Dewi Indrasari
Keyword(s):  
First Generation ◽  
Hybrid Rice ◽  
Amylose Content ◽  
Physicochemical Characteristic ◽  
Physicochemical Characteristics ◽  
Yield Potential ◽  
Physical Quality ◽  
Rice Quality ◽  
Milling Quality ◽  
Head Rice

Up to now the Agriculture Ministry of Republic of Indonesia has released 19 varieties of hybrid rice. Hipa 6 Jete and Hipa 7 varieties are two of them. Hybrid rice is a group of rice plants formed from first generation individuals (F1) derivative of a combination of crossing between certain elders. Hybrid rice superior varieties has a higher yield potential than inbred superior varieties that dominate rice cultivation areas. Rice quality is one of the factors that determine the level of consumer acceptance of a variety. The rice quality is influenced by several factors such as physical quality, cooking quality and taste quality. This paper aims to review the physical quality, milling quality and physical properties of Hipa 6 Jete and Hipa 7. The length of Hipa 6 Jete and Hipa 7 are long and the shape are slender. Based on the head rice and broken rice percentage both Hipa 6 Jete and Hipa 7 are met the medium 2 and 3 quality class (SNI 6128:2015). Based on the physicochemical characteristics both Hipa 6 Jete and Hipa 7 are classified as intermediate amylose content with soft gel consistency and with high intermediate gelatinization temperature. In cooling condition the cooked rice of Hipa 6 Jete and Hipa 7 are soft texture.

scholarly journals Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 159 ◽  
Author(s):  
Lalana Thiranusornkij ◽  
Parichart Thamnarathip ◽  
Achara Chandrachai ◽  
Daris Kuakpetoon ◽  
Sirichai Adisakwattana
Keyword(s):  
Oryza Sativa ◽  
Physicochemical Properties ◽  
Amylose Content ◽  
Antioxidant Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Average Particle ◽  
Particle Sizes ◽  
Gluten Free ◽  
Antioxidant Power

Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 μm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 μm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product.

Utilization of small broken riceberry flour in gluten-free bread

2019 ◽  
Vol 25 (6) ◽  
pp. 515-522
Author(s):  
Numfon Rakkhumkaew ◽  
Yuparat Boonsri ◽  
Arunwadee Sukchum
Keyword(s):  
Xanthan Gum ◽  
Sensory Quality ◽  
Amylose Content ◽  
Rice Flour ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Gluten Free ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Significant Difference

The aim of this study was to develop gluten-free bread formulations based on small broken riceberry flour, by using different ratios of rice flour and xanthan gum. Small broken riceberry and rice flour could be classified as low in amylose content (15.70 g and 20.50 g/100 g dry matter for small broken riceberry and rice flour, respectively). Additionally, small broken riceberry flour contained a total phenolic and total anthocyanin content approximately 500 times higher than that of rice flour. The addition of increased amounts of small broken riceberry flour and xanthan gum resulted in darker coloured gluten-free bread. However, there was no significant difference regarding moisture and specific volume. The increase of small broken riceberry flour and xanthan gum also led to a significant increase in the firmness of bread crumbs. The sensory evaluation showed differences in flavour, texture and overall liking, since adding small broken riceberry flour tended to make gluten-free bread more favourable. Bread containing rice flour and small broken riceberry flour in the ratio of 30:70 and 1.0% xanthan gum was selected on the basis of the sensory quality. Moreover, such bread also contained high levels of total phenolic and anthocyanin content.

scholarly journals ANALISIS SIFAT KIMIA TEPUNG DAN PATI SORGUM DARI VARIETAS BIOGUMA DAN LOKAL DI PROVINSI NUSA TENGGARA TIMUR, INDONESIA

2021 ◽  
Vol 8 (2) ◽  
pp. 178
Author(s):  
Adnan Nur Avif ◽  
Aptika Oktaviana TD
Keyword(s):  
Statistical Analysis ◽  
Crude Protein ◽  
Amylose Content ◽  
Chemical Properties ◽  
Nutrient Composition ◽  
Arid Areas ◽  
Local Varieties ◽  
Sorghum Flour ◽  
Iron And Zinc ◽  
Calcium Iron

Sorghum is a cereal that thrives in arid areas. In Indonesia, sorghum has been cultivated in several regions, but the quantity is still limited. The objective of this study was to determine the chemical properties of Bioguma sorghum developed by the Ministry of Agriculture where is grown in Nusa Tenggara Timur compared to local varieties of red sorghum. Sorghum flour and starch were analyzed for crude protein, water, ash, fat, and crudes fiber, starch and its components, and mineral profiles (calcium, iron, and zinc). Statistical analysis showed significant differences in nutrient composition in the flour and starch of Bioguma sorghum and red sorghum. The amylose content in flour affects the swelling and solubility of sorghum.

scholarly journals Variation of amylose content and crude protein content among local varieties in Japanese barnyard millet

2009 ◽  
Vol 11 (1) ◽  
pp. 23-27
Author(s):  
Takuya Kamada ◽  
Ryosuke Kiuchi ◽  
Ayana Ogasawara ◽  
Satoru Sagawa ◽  
Hisashi Shimizu ◽  
...  
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Amylose Content ◽  
Crude Protein Content ◽  
Local Varieties ◽  
Barnyard Millet

scholarly journals Generation and Starch Characterization of Non-Transgenic BEI and BEIIb Double Mutant Rice (Oryza sativa) with Ultra-high Level of Resistant Starch

2020 ◽  
Author(s):  
Satoko Miura ◽  
Nana Koyama ◽  
Naoko Crofts ◽  
Yuko Hosaka ◽  
Misato Abe ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Resistant Starch ◽  
Double Mutant ◽  
Degradation Products ◽  
Amylose Content ◽  
Gel Filtration ◽  
Rice Flour ◽  
Rice Cultivar ◽  
Number Of Patients ◽  
High Level

Abstract Background Cereals high in resistant starch (RS) are gaining popularity, as their intake is thought to help manage diabetes and prediabetes. Number of patients suffering from diabetes is also increasing in Asian countries where people consume rice as a staple food, hence generation of practically growable high RS rice line has been anticipated. It is known that suppression of starch branching enzyme (BE) IIb increases RS content in cereals. To further increase RS content and for more practical use, we generated a non-transgenic be1 be2b double mutant rice (Oryza sativa) line, which completely lacked both proteins, by crossing a be1 mutant with a be2b mutant. Results The be1 be2b mutant showed a decrease in intermediate amylopectin chains and an increase in long amylopectin chains compared with be2b. The amylose content of be1 be2b mutant (51.7%) was the highest among all pre-existing non-transgenic rice lines. To understand the effects of chewing steamed rice and cooking rice flour on RS content, RS content of mashed and un-mashed steamed rice as well as raw and gelatinized rice flour were measured using be1 be2b and its parent mutant lines. The RS contents of mashed steamed rice and raw rice flour of be1 be2b mutant (28.4% and 35.1%, respectively) were 3-fold higher than those of be2b mutant. Gel-filtration analyses of starch treated with digestive enzymes showed that the RS in be1 be2b mutant was composed of the degradation products of amylose and long amylopectin chains. Seed weight of be1 be2b mutant was approximately 60% of the wild type and rather heavier than that of be2b mutant. Conclusions The endosperm starch in be1 be2b double mutant rice were enriched with long amylopectin chains. This led to a great increase in RS content in steamed rice grains and rice flour in be1 be2b compared with be2b single mutant. be1 be2b generated in this study must serve as a good material for an ultra-high RS rice cultivar.

Evaluating Techniques for Rice Grain Quality Using near Infrared Transmission Spectroscopy

1998 ◽  
Vol 6 (A) ◽  
pp. A111-A116 ◽  
Author(s):  
Naoto Shimizu ◽  
Jyunji Katsura ◽  
Takashi Yanagisawa ◽  
Bunji Tezuka ◽  
Yasuyuki Maruyama ◽  
...  
Keyword(s):  
Grain Quality ◽  
Near Infrared ◽  
Amylose Content ◽  
Rice Grain ◽  
Whole Grain ◽  
Infrared Transmission ◽  
Reliable Determination ◽  
Rice Quality ◽  
Head Rice ◽  
Apparent Amylose Content

The development of advanced evaluation techniques for rice quality has been a desire of the Japanese rice industry (breeding, distribution and processing). The objective of the present study is to develop novel techniques for evaluating rice grain quality. A reliable determination method for amylose in whole grain rice using near infrared transmission (NIT) is proposed, using Partial Least Squares (PLS) regression analysis. It was suggested from results based on two different validation methods that the PLS models have possibilities for determination of apparent amylose content using NIT spectroscopy. PLS modelling for constituents important in rice quality indicates that reasonably accurate models are attainable for moisture content and protein content in whole grain rice. However our PLS models were not sufficiently accurate for physical rice quality (head rice ratio, apparent density, whiteness) using NIT spectroscopy.

scholarly journals Raman Spectroscopic Study of Coal Samples during Heating

2019 ◽  
Vol 9 (21) ◽  
pp. 4699 ◽  
Author(s):  
Yingfang Xie ◽  
Jinglin You ◽  
Liming Lu ◽  
Min Wang ◽  
Jian Wang
Keyword(s):  
High Temperature ◽  
Spectroscopic Study ◽  
Spectral Characteristics ◽  
Blue Shift ◽  
Carbonaceous Materials ◽  
Temperature Dependent ◽  
Spectral Parameters ◽  
Raman Spectroscopic ◽  
Raman Spectroscopic Study ◽  
Raman Spectral

Raman spectroscopy can be used to record the characteristic spectra of carbonaceous materials. The D and G bands are the most popular and most important spectral characteristics when discussing carbonaceous materials. In this paper, a Raman spectroscopic study of different coals was first carried out using a 355 nm wavelength laser beam as an excitation source. The spectral parameters of the resultant spectra were evaluated and analyzed. Raman spectral characteristics of different kinds of coals were explored. The high temperature-dependent Raman spectra of the coals were further collected in a temperature range from 298 to 1473 K in order to investigate the transformations of the internal structure of the coals during the pyrolysis process. An abnormal blue shift of the G band occurred at moderate temperature (600–900 K), and the intensity of the G band became weaker at high temperatures, indicating pyrolysis and graphitization of the sample at moderate and high temperature, respectively.

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