Soft Computing applications in predicting Palatability Preferences in Rice Varieties
نویسندگان
چکیده
Rice is the only cereal consumed as staple food mainly as whole grains by more than 50 percent people of the world. The overall cooking and eating quality of such a significant crop determines its widespread preference, acceptance and consumption. The varieties, hybrids, landraces of rice are immense in diversity not only in morphological traits but also in end-use qualities. Hence, the choice for palatability relies on many cooking and eating quality parameters such as grain shape, chalkiness, gelatinization temperature, gel consistency, amylose content etc., Based on the combinational composition of these parameters, all the known varieties of rice have been classified, identified and promoted. For such quality classification, soft computing technique –fuzzy logic has been employed supported with correlation studies as the criteria for determining the cooking and eating quality preference includes both discrete and non discrete parameters. The output results in sorting 11 varieties into 5 preferential groups based on combination of 6 palatability parameters. Keywords—cooking and eating quality, soft computing, fuzzy logic, rice varieties, palatability
منابع مشابه
PCR Marker-Based Evaluation of the Eating Quality of Japonica Rice (Oryza sativa L.)
Evaluation of eating quality in early breeding generations of rice is critical to developing varieties with better palatability. This paper reports DNA markers associated with eating quality of temperate japonica rice and an evaluation method aided by multiple regression analysis. A total of 30 markers comprising STSs, SNPs, and SSRs were tested for their association with palatability using 22 ...
متن کاملMolecular Aspect of Good Eating Quality Formation in Japonica Rice
The composition of amylopectin is the determinant of rice eating quality under certain threshold of protein content and the ratio of amylose and amylopectin. In molecular biology level, the fine structure of amylopectin is determined by relative activities of starch branching enzyme (SBE), granule-bound starch synthase (GBSS), and soluble starch synthase (SSS) in rice grain under the same ADP-G...
متن کاملA COMPARATIVE STUDY OF TRADITIONAL AND INTELLIGENCE SOFT COMPUTING METHODS FOR PREDICTING COMPRESSIVE STRENGTH OF SELF – COMPACTING CONCRETES
This study investigates the prediction model of compressive strength of self–compacting concrete (SCC) by utilizing soft computing techniques. The techniques consist of adaptive neuro–based fuzzy inference system (ANFIS), artificial neural network (ANN) and the hybrid of particle swarm optimization with passive congregation (PSOPC) and ANFIS called PSOPC–ANFIS. Their perf...
متن کاملUtilization of Soft Computing for Evaluating the Performance of Stone Sawing Machines, Iranian Quarries
The escalating construction industry has led to a drastic increase in the dimension stone demand in the construction, mining and industry sectors. Assessment and investigation of mining projects and stone processing plants such as sawing machines is necessary to manage and respond to the sawing performance; hence, the soft computing techniques were considered as a challenging task due to stocha...
متن کاملInvestigating electrochemical drilling (ECD) using statistical and soft computing techniques
In the present study, five modeling approaches of RA, MLP, MNN, GFF, and CANFIS were applied so as to estimate the radial overcut values in electrochemical drilling process. For these models, four input variables, namely electrolyte concentration, voltage, initial machining gap, and tool feed rate, were selected. The developed models were evaluated in terms of their prediction capability with m...
متن کامل