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Determining the Fat Acidity of Rough Rice by Near-Infrared Reflectance Spectroscopy

¹PhD candidate and professor, respectively, Department of Agricultural Machinery Engineering, National Taiwan University, 136 Chou-Shan Rd., Taipei 106, Taiwan. Mention of company or trade name is for purpose of description only and does not imply endorsement by the National Taiwan University. ²Corresponding author. E-mail: m320@ccms.ntu.edu.tw

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 (r²) 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 r² 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.