Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains.
Journal
International journal of food science
ISSN: 2314-5765
Titre abrégé: Int J Food Sci
Pays: United States
ID NLM: 101627297
Informations de publication
Date de publication:
2021
2021
Historique:
received:
18
02
2021
revised:
25
06
2021
accepted:
06
07
2021
entrez:
9
8
2021
pubmed:
10
8
2021
medline:
10
8
2021
Statut:
epublish
Résumé
The study tested how the cooking process can change the dimensions of rice grains. The impact of set times of cooking or steaming process on the characteristics such as length, width, and height of two varieties of rice, namely, long-grain white and parboiled, was investigated. The measurements of the dimension characteristics obtained at different times of the cooking process were converted to functional data. Different methods of multivariate functional data analysis, namely, functional multivariate analysis of variance, functional discriminant coordinates, and cluster analysis, were applied to discover the differences between the two varieties and the two heat treatment methods.
Identifiants
pubmed: 34368341
doi: 10.1155/2021/5546016
pmc: PMC8342183
doi:
Types de publication
Journal Article
Langues
eng
Pagination
5546016Informations de copyright
Copyright © 2021 Mirosław Krzyśko et al.
Déclaration de conflit d'intérêts
The authors declare that they have no conflict of interest.
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