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

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

Food Chemistry: X (Dec 2024)

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

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

Affiliations

Ufaq Fayaz: Division of Food Science and Technology, Sher-e-Kashmir University of Agriculturual Sciences and Technology of Kashmir, Shalimar 190025, India
Syed Zameer Hussain: Division of Food Science and Technology, Sher-e-Kashmir University of Agriculturual Sciences and Technology of Kashmir, Shalimar 190025, India; Corresponding authors.
Bazila Naseer: Division of Food Science and Technology, Sher-e-Kashmir University of Agriculturual Sciences and Technology of Kashmir, Shalimar 190025, India; Corresponding authors.
Gopinath Bej: Centre for Development of Advanced Computing (C-DAC), Kolkata, India
Abhra Pal: Centre for Development of Advanced Computing (C-DAC), Kolkata, India
Subrata Sarkar: Centre for Development of Advanced Computing (C-DAC), Kolkata, India
Nazrana Rafique Wani: Division of Food Science and Technology, Sher-e-Kashmir University of Agriculturual Sciences and Technology of Kashmir, Shalimar 190025, India
Khalid Mushtaq: Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar 190025, India
Salwee Yasmin: Central Institute of Temperate Horticulture, Kashmir, Rangreth, 190005, J&K, India
B.S. Dhekale: Division of Agricultural Statistics, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar 190025, India
Rishi Richa: College of Agricultural Engineering and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
Sobiya Manzoor: Division of Food Science and Technology, Sher-e-Kashmir University of Agriculturual Sciences and Technology of Kashmir, Shalimar 190025, India

Journal volume & issue: Vol. 24
p. 101805

Abstract

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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.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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