Prediction of some chemical and physicochemical properties of white rice grain samples using near-infrared spectroscopy (NIRS) analysis

Chemical and physicochemical properties are very important factors in determining the characteristics of rice cooking and processing. According to this study, it was possible to predict the of amylose content, gelatinization temperature, minimum and setback viscosity from 120 samples of rice grains, carried out using near-infrared spectroscopy (NIRS) in the electromagnetic region of 800-2500 nm. Calibration models were developed by partial least squares regression (PLS). The above parameters with SG + MSC, SG + D1, none pre-processing and none pre-processing preprocessing, was obtained with calibration R2; 0.97, 0.95, 0.97 & 0.94 and validation R2; 0.95, 0.83, 0.90 & 0.86, respectively. The RMSECV for these parameters was 0.27, 0.26, 4.92 & 3.95, respectively. The validity of each calibration models was statistically evaluated. Based on the results of this research, Using NIRS is useful for estimating chemical and physicochemical properties of rice grain samples and is a quick method for its quality prediction.