3.9 Article

Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains

Journal

INTERNATIONAL JOURNAL OF FOOD SCIENCE
Volume 2021, Issue -, Pages -

Publisher

HINDAWI LTD
DOI: 10.1155/2021/5546016

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The study examined how the cooking process affects the dimensions of rice grains, specifically looking at long-grain white rice and parboiled rice. Various multivariate functional data analysis methods were used to identify differences between the two rice varieties and cooking methods.
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.

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