Eating quality evaluation of Khao Dawk Mali 105 rice using near-infrared spectroscopy

• Main Authors: Pornarree Siriphollakul, Kazuhiro Nakano, Sirichai Kanlayanarat, Shintaroh Ohashi, Ryosuke Sakai, Ronnarit Rittiron, Phonkrit Maniwara
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85009188493&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/46204
• Institution: Chiang Mai University

© 2017 Elsevier Ltd Eating quality evaluation of Khao Dawk Mali 105 rice (KDML105) based on near infrared spectroscopy (NIRS) of single kernels was developed to measure the amylose content of uncooked rice, and texture of cooked rice. The rice samples were scanned using near infrared transmittance s...