Modeling Textural Properties of Cooked Germinated Brown Rice Using the near-Infrared Spectra of Whole Grain

Modeling Textural Properties of Cooked Germinated Brown Rice Using the near-Infrared Spectra of Whole Grain

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-infr...

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Bibliographic Details
Main Authors: Kannapot Kaewsorn, Thitima Phanomsophon, Pisut Maichoon, Dharma Raj Pokhrel, Pimpen Pornchaloempong, Warawut Krusong, Panmanas Sirisomboon, Munehiro Tanaka, Takayuki Kojima
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
germinated brown rice
hardness
toughness
texture
near-infrared spectroscopy
machine learning
Online Access:https://www.mdpi.com/2304-8158/12/24/4516

Internet

https://www.mdpi.com/2304-8158/12/24/4516

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