| Abstract: | Near-infrared reflectance spectroscopy (NIRS) was used to develop calibration curves for determining the fat acidity of whole-kernel and ground rough rice with 13% moisture content at 25°C. Partial-leastsquares regression (PLSR) uses the optimal calibration curve for wholekernel rough rice to measure the coefficient of determination (r2) of validation and standard error of prediction (SEP) of 0.87 and 0.83 mg of KOH/100 g of dry matter, respectively. However, the optimal calibration curve for ground rough rice has a higher r2 of validation and lower SEP of 0.94 and 0.73 mg of KOH/100 g of dry matter, respectively. From 10 to 40°C, the temperature effect causes an increase of 0.24 mg of KOH/100 g of dry matter/°C in the predicted fat acidity of whole-kernel rough rice. |
