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Rice Grain Freshness Measurement Using Rapid Visco Analyzer and Chemometrics

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Abstract

This research developed a rapid and accurate method based on the use of rapid visco analyzer (RVA) for predicting the storage time of rice grain. Freshly harvested rice samples, five waxy and five non-waxy rice grains, were stored in paddy form at ambient room temperature (28–32 °C) for 1 year. During storage, the RVA profiles of the rice samples were recorded every month. In addition, physicochemical properties, such as alkali spreading value (ASV), amylose content, gel consistency, stickiness, and hardness, were measured. Chemometric models including partial least squares (PLS) regression and supervised self-organizing map (supervised SOM) were employed for predicting the storage time based on the use of the RVA profiles, the physicochemical parameters, and both of the datasets simultaneously. In most cases, PLS outperformed supervised SOM. The PLS models established using the RVA profiles provided the best predictive results with root mean square error of cross validation (RMSECV) = 1.2, cross-validated explained variance (Q 2) = 0.90, and the ratio of prediction to deviation (RPD) = 3.2. Based on partial least squares-variable influence on projection (PLS-VIP), pasting properties, including peak viscosity (PV) and final viscosity (FV), were identified as the parameters having strong influence on the prediction models. The developed method detecting the rheological change of the stored rice samples was simple and could be performed quickly with no additional chemicals required.

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Acknowledgements

The authors would like to thank Mrs. Grissana Sudtasarn, Ubon Ratchathani Rice Research Center, Ubon Ratchathani, Thailand, for providing the RVA dataset used in this research. This research was financially supported by the Thailand Research Fund (TRF) Grant No. MRG5980245. The authors thank Science Achievement Scholarship of Thailand (SAST) for providing scholarship to SW. We also thank the Center of Excellence for Innovation in Chemistry and the Graduate School, Chiang Mai University for partial support.

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Authors and Affiliations

  1. Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand

    Sakunna Wongsaipun, Chanida Krongchai, Jaroon Jakmunee & Sila Kittiwachana

  2. Graduate School, Chiang Mai University, Chiang Mai, 50200, Thailand

    Sakunna Wongsaipun & Chanida Krongchai

  3. Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand

    Jaroon Jakmunee & Sila Kittiwachana

  4. Environmental Science Research Center (ESRC), Chiang Mai University, Chiang Mai, 50200, Thailand

    Sila Kittiwachana

Authors
  1. Sakunna Wongsaipun
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  2. Chanida Krongchai
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  3. Jaroon Jakmunee
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  4. Sila Kittiwachana
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Correspondence to Sila Kittiwachana.

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Sakunna Wongsaipun declares that she has no conflict of interest. Chanida Krongchai declares that she has no conflict of interest. Jaroon Jakmunee declares that he has no conflict of interest. Sila Kittiwachana declares that he has no conflict of interest.

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This article does not contain any studies with human participants or animals performed by any of the authors.

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Wongsaipun, S., Krongchai, C., Jakmunee, J. et al. Rice Grain Freshness Measurement Using Rapid Visco Analyzer and Chemometrics. Food Anal. Methods 11, 613–623 (2018). https://doi.org/10.1007/s12161-017-1031-y

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  • DOI: https://doi.org/10.1007/s12161-017-1031-y

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