{"title":"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","authors":"","doi":"10.1016/j.fochx.2024.101805","DOIUrl":null,"url":null,"abstract":"<div><p><em>E</em>-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. <em>IRCTN-312</em> 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 <em>E</em>-tongue. From these results, genotypes such as <em>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</em> were classified as low amylose and <em>C-3, K-332, M4–22 and IRCTN-312</em> were classified as intermediate amylose in the present study. Lowest percentage of damaged grains and chalk ratio was found in <em>GSR-23B. SKUA-494</em> recorded highest L/W ratio using both the systems. Highest head rice yield and elongation ratio was found in <em>GSR-23B</em> and <em>SKUA-494</em> genotypes respectively. Highest lightness (L*) value was recorded for <em>Koshihikari</em> genotype.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.5000,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S259015752400693X/pdfft?md5=d6055bde5d665beac38b57a152f937f1&pid=1-s2.0-S259015752400693X-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Innovative technology integration: E tongue, near infrared grain tester & machine vision approaches for amylose content & quality characterization\",\"authors\":\"\",\"doi\":\"10.1016/j.fochx.2024.101805\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><em>E</em>-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. <em>IRCTN-312</em> 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 <em>E</em>-tongue. From these results, genotypes such as <em>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</em> were classified as low amylose and <em>C-3, K-332, M4–22 and IRCTN-312</em> were classified as intermediate amylose in the present study. Lowest percentage of damaged grains and chalk ratio was found in <em>GSR-23B. SKUA-494</em> recorded highest L/W ratio using both the systems. Highest head rice yield and elongation ratio was found in <em>GSR-23B</em> and <em>SKUA-494</em> genotypes respectively. Highest lightness (L*) value was recorded for <em>Koshihikari</em> genotype.</p></div>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2024-09-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S259015752400693X/pdfft?md5=d6055bde5d665beac38b57a152f937f1&pid=1-s2.0-S259015752400693X-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S259015752400693X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S259015752400693X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Innovative technology integration: E tongue, near infrared grain tester & machine vision approaches for amylose content & quality characterization
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.
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.
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