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Near infrared (NIR) diffuse reflectance spectrophotometry was applied to measure stored milled rice by focusing on the outer layer flour. Rice grains milled 90% were stored at 37°C and 75% humidity for 0-45 days. NIR and chemical analyses were performed separately on the outer and inner layers and whole flours of the sample. The most sensitive variation during storage of the absorption intensity by NIR is found on the outer layer flour at the near-infrared region of 2300-2310 nm which corresponds to fats; the fat content of the outer layer extracted by ether was about 15 times that of the whole layer flour.

Near Infrared Spectra of the Outer Layer of Flour of Stored Milled Rice.