Innovative technology integration: E tongue, near infrared grain tester & machine vision approaches for amylose content & quality characterization

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-09-04 DOI:10.1016/j.fochx.2024.101805

Ufaq Fayaz , Syed Zameer Hussain , Bazila Naseer , Gopinath Bej , Abhra Pal , Subrata Sarkar , Nazrana Rafique Wani , Khalid Mushtaq , Salwee Yasmin , B.S. Dhekale , Rishi Richa , Sobiya Manzoor

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Abstract

E-tongue, machine vision and NIR systems were used to standardize the quality measurements in twenty rice genotypes grown in Highland Himalayan regions of Kashmir, in order to overcome the constraints of manual measurements. IRCTN-312 showed highest amylose content of 20.74 % and 20.70 % using iodometric method and NIR tester, which was validated by the highest norm value of 34.158 by E-tongue. From these results, genotypes such as GSR-43, GS-103, GSR-23B, GSR-60, SR-4, GSR-46, Koshihikari, GSR-64, GSR-32, GSR-49, GSR-4, GSR-42, GS-459, SKUA-494 and SKUA-540 were classified as low amylose and C-3, K-332, M4–22 and IRCTN-312 were classified as intermediate amylose in the present study. Lowest percentage of damaged grains and chalk ratio was found in GSR-23B. SKUA-494 recorded highest L/W ratio using both the systems. Highest head rice yield and elongation ratio was found in GSR-23B and SKUA-494 genotypes respectively. Highest lightness (L*) value was recorded for Koshihikari genotype.

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创新技术集成：用于直链淀粉含量和质量表征的电子舌、近红外谷物测试仪和机器视觉方法

为了克服人工测量的限制，使用电子舌标、机器视觉和近红外系统对克什米尔喜马拉雅高原地区种植的 20 个水稻基因型进行了标准化质量测量。使用碘量法和近红外测试仪，IRCTN-312 的直链淀粉含量最高，分别为 20.74 % 和 20.70 %，电子舌尖仪的最高标准值 34.158 也验证了这一点。从这些结果来看，本研究中的基因型如 GSR-43、GS-103、GSR-23B、GSR-60、SR-4、GSR-46、Koshihikari、GSR-64、GSR-32、GSR-49、GSR-4、GSR-42、GS-459、SKUA-494 和 SKUA-540 被归类为低直链淀粉，C-3、K-332、M4-22 和 IRCTN-312 被归类为中等直链淀粉。GSR-23B 的谷粒受损率和白垩率最低。SKUA-494 的长/宽比最高。GSR-23B 和 SKUA-494 基因型的头米产量和伸长率分别最高。Koshihikari 基因型的光度（L*）值最高。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.