Near Infrared Spectroscopy Measurement: The Assessment of Amylose Content in Rice Grain

There are several methods in assessing the traits of rice including destructive and non-destructive method. The objective of this study is to evaluate the amylose content (AC) on seven types of rice grain in Malaysia market by using the Near-Infrared (NIR) Spectroscopy. AC is one of the main criteria to determine cooked rice quality. Total of samples are 210, there are including two types of brown rice and basmati rice and three types of milled white rice where each of them was divided into 30 samples per group. Spectrums from 210 samples were collected from 680-1280 nm using a non-destructive, rapid and economical method. Reflectance spectra was converted into absorbance spectra and the baseline shift effect in the absorbance spectra was removed using first and second order derivative coupled with a first and second order Savitzky-Golay smoothing filter. Next, the spectral data were process and examine independently, by applying partial least square (PLS) analysis. Results show that NIR Spectroscopy help in determined the amylose content based on the spectra at 878 nm, 979 nm, 989 nm, 1100 nm and 1210 nm. The prediction on amylose content from Malaysia rice by using NIR Spectroscopy need to be further investigated on a large number of samples with different varieties, growing, cultivation methods and processing after harvesting