FT-NIR spectroscopy and an electronic nose were used to evaluate the Optimal Cooking Time for milled, parboiled and quick-cooking rice and compared with gelatinization time and the suggested cooking time reported on package labels. Rice spectral data collected in reflectance mode using an FT-NIR spectrometer were transformed into second derivative for chemometric analysis. This technique detected the modifications induced by the hydration process during cooking and related to specific molecular groups. A electronic nose/commercial, consisting of metal oxide semiconductor and metal oxide semiconductor field effect transistor sensors, was used to follow the evolution of rice aromas during cooking. The results obtained by the techniques confirmed the feasibility of both methods to follow the rice profile during cooking and to evaluate the optimal cooking time, rapidly and objectively.

Evaluation of the Optimal Cooking Time of Rice by Using FT-NIR Spectroscopy and Electronic Nose / N. Sinelli, S. Benedetti, G. Bottega, M. Riva, S. Buratti. - In: JOURNAL OF CEREAL SCIENCE. - ISSN 0733-5210. - 44:2(2006 May 12), pp. 137-143. [10.1016/j.jcs.2006.05.002]

Evaluation of the Optimal Cooking Time of Rice by Using FT-NIR Spectroscopy and Electronic Nose

N. Sinelli
Primo
;
S. Benedetti
Secondo
;
G. Bottega;M. Riva
Penultimo
;
S. Buratti
Ultimo
2006

Abstract

FT-NIR spectroscopy and an electronic nose were used to evaluate the Optimal Cooking Time for milled, parboiled and quick-cooking rice and compared with gelatinization time and the suggested cooking time reported on package labels. Rice spectral data collected in reflectance mode using an FT-NIR spectrometer were transformed into second derivative for chemometric analysis. This technique detected the modifications induced by the hydration process during cooking and related to specific molecular groups. A electronic nose/commercial, consisting of metal oxide semiconductor and metal oxide semiconductor field effect transistor sensors, was used to follow the evolution of rice aromas during cooking. The results obtained by the techniques confirmed the feasibility of both methods to follow the rice profile during cooking and to evaluate the optimal cooking time, rapidly and objectively.
rice; optimal cooking time; gelatinization time; FT-NIR spectroscopy; electronic nose
Settore AGR/15 - Scienze e Tecnologie Alimentari
12-mag-2006
31-lug-2006
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/25689
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