scholarly journals The Relationships between Temperature Conditions and Brown Rice Quality of a Brewer's Rice Cultivar “Yamadanishiki” in Hyogo Prefecture.

2015 ◽  
Vol 84 (3) ◽  
pp. 295-302 ◽  
Author(s):  
Masaru Ikegami ◽  
Hiroyuki Fujimoto ◽  
Takuya Ogawa ◽  
Akihiro Miyoshi ◽  
Yoshiaki Yano ◽  
...  
Author(s):  
Natthaporn Chatchavanthatri ◽  
Tiraporn Junyusen ◽  
Weerachai Arjharn ◽  
Tawarat Treeamnuk ◽  
Payungsak Junyusen ◽  
...  

2021 ◽  
Vol 10 (16) ◽  
pp. e303101623992
Author(s):  
Juliana Dara Rabêlo Silva ◽  
Guilherme Caldeira Rosa ◽  
Nathália de Andrade Neves ◽  
Maria Gabriela Vernaza Leoro ◽  
Marcio Schmiele

The gluten-free alternative flours and the application of natural fermentation in the breads production are promising technologies to improving sensory, structural and nutritional properties. The aim of this study was to evaluate the applicability and quality of gluten-free breads made with sour dough from wholegrain rice flours (BR and BRY), carioca beans (BP and BPY) and cowpea (BV and BVY). The sour doughs were prepared without and with the addition of biological yeast (Saccharomyces cerevisiae) represented by the letter “Y”. The breads made from these doughs were subjected to the analysis of: pH, titratable total acidity, color, water activity, moisture, image analysis, specific volume, instrumental texture, proximate composition and energy value. The results indicated higher ash, protein and dietary fiber content in BP and BV flours. At the end of fermentation, the BR and BRY masses showed greater acidity. The doughs made with beans showed greater expansion volumes. Lower volume, firmness and hardness were verified for BBRY bread and the opposite was verified for BVB bread. The BBV, BBVY, BBP and BBPY breads had higher ash, protein and dietary fiber contents and lower digestible carbohydrate content. BPB and BVB breads showed higher protein digestibility and the opposite was observed for BBRY (70.60%), BPBY (81.09%) and BVBY (80.89%). The use of bean flour in the preparation of breads resulted in products rich in dietary fiber and proteins, especially carioca beans.


2021 ◽  
pp. 118590
Author(s):  
Yi Jiang ◽  
Hang Zhou ◽  
Jiao-Feng Gu ◽  
Peng Zeng ◽  
Bo-Han Liao ◽  
...  

Agronomy ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 117 ◽  
Author(s):  
Yousef Abbaspour-Gilandeh ◽  
Amir Molaee ◽  
Sajad Sabzi ◽  
Narjes Nabipur ◽  
Shahaboddin Shamshirband ◽  
...  

Due to the importance of identifying crop cultivars, the advancement of accurate assessment of cultivars is considered essential. The existing methods for identifying rice cultivars are mainly time-consuming, costly, and destructive. Therefore, the development of novel methods is highly beneficial. The aim of the present research is to classify common rice cultivars in Iran based on color, morphologic, and texture properties using artificial intelligence (AI) methods. In doing so, digital images of 13 rice cultivars in Iran in three forms of paddy, brown, and white are analyzed through pre-processing and segmentation of using MATLAB. Ninety-two specificities, including 60 color, 14 morphologic, and 18 texture properties, were identified for each rice cultivar. In the next step, the normal distribution of data was evaluated, and the possibility of observing a significant difference between all specificities of cultivars was studied using variance analysis. In addition, the least significant difference (LSD) test was performed to obtain a more accurate comparison between cultivars. To reduce data dimensions and focus on the most effective components, principal component analysis (PCA) was employed. Accordingly, the accuracy of rice cultivar separations was calculated for paddy, brown rice, and white rice using discriminant analysis (DA), which was 89.2%, 87.7%, and 83.1%, respectively. To identify and classify the desired cultivars, a multilayered perceptron neural network was implemented based on the most effective components. The results showed 100% accuracy of the network in identifying and classifying all mentioned rice cultivars. Hence, it is concluded that the integrated method of image processing and pattern recognition methods, such as statistical classification and artificial neural networks, can be used for identifying and classification of rice cultivars.


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