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Determining the Fat Acidity of Rough Rice by Near‐Infrared Reflectance Spectroscopy
Author(s) -
Li WangSheng,
Shaw JaiTsung
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.5.556
Subject(s) - chemistry , dry matter , near infrared reflectance spectroscopy , calibration , correlation coefficient , coefficient of determination , analytical chemistry (journal) , partial least squares regression , calibration curve , near infrared spectroscopy , moisture , zoology , environmental chemistry , mathematics , chromatography , statistics , physics , organic chemistry , quantum mechanics , detection limit , biology
Near‐infrared reflectance spectroscopy (NIRS) was used to develop calibration curves for determining the fat acidity of whole‐kernel and ground rough rice with 13% moisture content at 25°C. Partial‐leastsquares regression (PLSR) uses the optimal calibration curve for wholekernel rough rice to measure the coefficient of determination ( r 2 ) of validation and standard error of prediction (SEP) of 0.87 and 0.83 mg of KOH/100 g of dry matter, respectively. However, the optimal calibration curve for ground rough rice has a higher r 2 of validation and lower SEP of 0.94 and 0.73 mg of KOH/100 g of dry matter, respectively. From 10 to 40°C, the temperature effect causes an increase of 0.24 mg of KOH/100 g of dry matter/°C in the predicted fat acidity of whole‐kernel rough rice.