Discrimination of Rice Based on Alkali Spreading Value (ASV) by Machine Vision Technique
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Physical and biochemical attributes are commonly used for characterization of rice. The physical attributes are related to the quantification of size, shape, colour and texture of the rice grains. Biochemical attributes are assessed from cooking and eating characteristics of rice and are termed like alkali spreading value (ASV), amylose content (AC), gel consistency (GC), grain elongation etc. Estimation of biochemical attributes are often time consuming and require meticulous effort for sample preparation, storage and manual measurement. The gelatinization temperature (GT) is related to Alkali spreading value of rice and is partly associated with the amylose content of the starch. GT has a negative correlation with cooking temperature of rice. In this paper image analysis technique has been proposed for discrimination of rice. A portable flat bed scanner has been used as the imaging device and image analysis software has been developed to measure the rate of dispersion during ASV testing. This machine vision technique is a faster and effective way to determine the ASV. The results obtained are promising towards this new approach for objective estimation of ASV.
KeywordsAlkali spreading value Gelatinization temperature Spreading index Digital image analysis
The authors would like to thank Dr. (Mrs.) Monika Joshi, Scientist, IARI, PUSA for her valuable guidance and IARI, PUSA, New Delhi from where the sample were collected for this study. The authors are also grateful to the Department of Science and Technology, DST, Govt. of India for supporting the project.
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