[O43] High Quality Food and Ingredients

[O43-03] Utilization of Image Analysis and Sensing Device Analysis for Evaluating Grain Quality of Cambodia Low Land Rice

^○Srun Khema^1,2, Akiko Fujita³, Kea Kong¹, Chhay Ngin¹, Ratana Neou⁴, Koki Asano², Fitri Audia², Shuto Yamada², Mana Kano-Nakata⁵, Akira Yamauchi², Toru Tashiro⁵, Hiroshi Ehara^5,6 (1.General Directorate of Agriculture, Ministry of Agriculture, Forestry and Fisheries, Cambodia, 2.Graduate School of Bioagricultural Sciences, Nagoya University, Japan, 3.Bioinnovation Research Office, Technical Division, Satake Corporation, Japan, 4.National Laboratory, Ministry of Agriculture, Forestry and Fisheries, Cambodia, 5.International Center for Research and Education in Agriculture, Nagoya University, Japan, 6.Applied Social System Institute of Asia, Nagoya University, Japan)

Cambodian milled rice export to international market has been increasing in volume remarkably. The consumer demand for rice in term of cooking and eating quality are different from country to county. To contribute to the promotion of Cambodian rice export, the evidence-based information about rice quality is very important. This study aims to compare quality of aromatic rice among eight samples in those six different indica lowland rice varieties from different producers/suppliers in Cambodia. Some sensing equipment analyses such as the grain scanner (image processing device), the rice taste analyzer for white rice and the taste analyzer unit for cooked rice with measures of freshness, hardness and stickiness, visual taste value, taste value using a near-infrared transmission sensor (Satake Corp., Japan) were employed with conventional chemical analyses. The whole grain percentage was over 60% and the sample grains were evaluated to be high grade according to the Cambodian standard. Although the taste values used for white rice and cooked rice are developed equipment originally for temperate japonica, short-grain rice varieties, and the measured values in this study are reference, the taste value showed a positive relationship with moisture content and a negative relationship with protein and amylose concentrations in white rice. The taste values by analyzer unit for cooked rice showed a positive relationship with visual taste value and stickiness, and a negative relationship with hardness.