Trials of Quality Evaluation for Parboiled and Other Rice by Means of the Near Infrared Spectroscopy and the Rapid Visco Analyzer

Abstract

In this study, new evaluation methods, the Near Infrared Analysis (NIR) and Rapid Visco Analysis (RVA) were applied to parboiled rice and other indica type rice for the purpose of establishment of quick and easy measurement of rice quality in developing countries.
The second derivative spectrums of NIR at the 1780, 2210 and 2280nm wave lengths showed a strong correlation with the severity of the parboiling process. The wave length of 1780nm seemed to be dominant among them, since the second derivative spectrum had high correlation with the maximum viscosity of gelatinized rice flour solution obtained from RVA.
The parameters of RVA viscograms also identified the severity of the parboiling process and the difference in variety. It was confirmed that the RVA can provide almost the same information as those by Amylograph (Kimura et al, 1976).