Comparison of the physical properties between Malaysian and Thai Rice
DOI:
https://doi.org/10.36877/aafrj.a0000177Abstract
Rice is a staple food in the world market, especially in the Asian region. In each country, the characteristics of rice will be different in terms of shape, grade and size. The quality of rice depends largely that demonstrate the quality of that rice species. At present, information on rice varieties is still limited regarding the physical properties of Malaysian and Thai rice. Therefore, it is important to compare rice cultivars based on origin. The objective of this research is to determine and compare the physical properties of Malaysian and Thai rice. 1 kilogram of Malaysian and Thai rice were each processed into powder by way of grinding and were then prepared for physicochemical measurement by sieving the produced rice powders with a size of 2mm to get rid of foreign objects. The physical parameters measured were length, width, length/breadth ratio, thickness, density, grain shape, surface area, bulk density, true density, porosity, sphericity, aspect ratio, thousand weight kernels angle of repose, colour (L, a*, b*) and hardness. The results of the study showed no significant differences (p>0.05) in terms of length, width, length/breadth ratio, true density, porosity, sphericity, aspect ratio, angle of repose, Lightness (L) and b*. However, there is a significant variation (p < 0.05) between Malaysian and Thai rice in terms of thickness, surface area, bulk density, thousand weight kernels, colour (a*) and hardness parameters. The evaluation of the quality of Malaysian and Thai rices can be a guide or reference for the grading and sorting processing sectors.
References
Ahmad, R. Hashifah, M. A., Shariffah Norin, S. A. (2007). The physico-chemical properties and nutritional composition of rice bran produced at different milling degrees of rice. Journal of Tropical Agriculture and Food Science, 35, 99–105.
Ahmad, R., Khalid, K.H., Abdullah, S.N.S. (2016). Characteristics of local rice flour (MR 220) produced by wet and dry milling methods. Journal of Tropical Agriculture and Food Science, 44 (1), 147-155.
Al-Hashemi, H. M. B. & Al-Amoudi, O. S. B. (2018). A review on the angle of repose of granular materials. Powder Technology,330, 397-417. doi:https://doi.org/10.1016/j.powtec.2018.02.003
Bhattacharya, K. R. (2013). Analysis of rice quality in Rice Quality: A guide to Rice properties and analysis. Woodhead Publishing Series in Food Science, Technology and Nutrition, 13, 431-530. doi: https://doi.org/10.1533/9780857092793.431
Dela-Cruz, N. & Khush, G. S. (2000). Rice grain quality evaluation procedures in Aromatic rices. Published by Mohan Primlani, Oxford & IBH Publishing Co. Pvt. Ltd., New Delhi, 3, 15-28.
Firouzi, S. & Alizadeh, M. (2012). Effect of moisture content on selected physical characteristics of cowpea seed (Vignaunguiculata L. Walp). Annals Biological Research, 3(7), 3583-3590.
Fofana, M., John, T. M., Koichi, F., et al. (2011). Rice grain quality: A comparison of imported varieties, local varieties with new varieties adopted in Benin. Food Control, 22(12), 1821-1825. doi: https://doi.org/10.1016/j.foodcont.2011.04.016
Fraser, B. M., Verma, S. S., Muir, W. E. (1978). Some physical properties of fababeans. Journal of Agricultural Engineering Research, 22(1), 53–57. doi:https://doi.org/10.1016/0021-8634(78)90079-3
Hapsari, A., Kim, S., Eun, J. (2016). Physical characteristics of parboiled Korean glutinous rice (Olbyeossal) using a modified method. LWT - Food Science and Technology, 68, 499-505. Doi:https://doi.org/10.1016/j.lwt.2015.12.066
Husain, A. N. (1984). Quality parameters for Malaysian rice varieties. MARDI Research Bulletin, 320- 332
Houston, D. F. (1972). Rice chemistry and technology. The American Association of Cereal Chemistry. St. Paul, MN, USA
IRRI, International Rice Research Institute. (1980). Descriptors for rice Oryza sativa L. Los Banos, Laguna, Philippines, 25-38
Jain, R. K. & Bal, S. (1997). Properties of pearl millet. Journal of Agricultural Engineering Research, 66(2), 85–91. doi: https://doi.org/10.1006/jaer.1996.0119
Maduako, J. N. & Faborode, M. O. (1990). Some physical properties of cocoa pods in relation to primary processing. Ife Journal of Technology, 2, 1-7.
Megha C. P., Ramesh, D., Prakash, J. (2019). Physico-chemical and cooking properties of selected rice varieties. Acta Scientific Nutritional Health, 3(3), 23-30
Mohsenin, N. N. (1986). Physical properties of plant and animal materials (2nd ed.). Gordon and Breach Science Publishers, New York.
Mohsenin, N. N. (1970). Physical properties of plant and animal materials: structure, physical characteristics and mechanical properties. New York, USA: Gordon and Breach Science Publishers Inc, 841-881
Nalladurai, K., Alagusundaram, K., Gayathri, P. (2002). PH-Postharvest Technology: Airflow resistance of paddy and its by-products. Biosystems Engineering, 831(1), 67–75. doi: https://doi.org/10.1006/bioe.2002.0091
Jiang, N., Gao, Y., Zhou, J., et al. (2010). The quantized characterization of cooked rice hardness and research on the automatic measurement technology. Engineering, 2, 97-102. doi:10.4236/eng.2010.22013
Singh, N., Sodhi, N.S., Kaur, M., et al. (2003). Physico-chemical, morphological, thermal, cooking and textural properties of chalky and translucent rice kernels. Food Chemistry, 82 (3), 433–439. doi: https://doi.org/10.1016/S0308-8146(03)00007-4
Odenigbo, A. M., Ngadi, M., Ejebe, C., et al. (2014). Physicochemical, cooking characteristics and textural properties of TOX 3145 milled rice. Journal of Food Research, 3 (2), 82-90.doi: 10.5539/jfr.v3n2p82
Williams, P. A. & Phillips, G.O. (2000). Gums and stabilisers for the food industry 10. Woodhead Publishing Limited, Ireland.
Ramesh, M. N. (2000). Effect of cooking and drying on the thermal conductivity of rice. International Journal of Food Properties, 3 (1), 77-92. doi: https://doi.org/10.1080/10942910009524617
Saleh, M. & Meullenet, J-F. (2015). Cooked rice texture and rice flour pasting properties. Journal of Food Science and Technology, 52(3), 1602–1609. doi: https://doi.org/10.1007/s13197-013-1180-y
Sadeghi, M., Araghi, H. A., Hemmat, A. (2010). Physico-mechanical properties of rough rice (Oryza sativa L.) grain as affected by variety and moisture content. Agricultural Engineering International: CIGR Journal, 12 (3), 129-136.
Sanusi, M., Akinoso, R., Danbaba, N. (2017). Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria. International Journal of Food Studies, 6(2), 245-256. doi: https://doi.org/10.7455/ijfs/6.2.2017.a10
Thomas, R., Wan Nadiah, W. A., Bhat, R. (2013). Physiochemical properties, proximate composition, and cooking qualities of locally grown and imported rice varieties marketed in Penang, Malaysia. International Food Research Journal, 20 (3), 1679-1685
Varnamkhasti, M. G., Mobli, H., Jafari, A., et al. (2008). Some physical properties of rough rice (oryza sativa l.) grain. Journal of Cereal Science, 47 (3), 496–501. doi: https://doi.org/10.1016/j.jcs.2007.05.014
Xu, D., Hong, Y., Gu, Z., et al. (2019). Effect of high pressure steam on the eating quality of cooked rice. LWT- Food Sience and Technology, 104, 100-108. doi: https://doi.org/10.1016/j.lwt.2019.01.043
Yadav, R. B., Khatkar, B. S., Yadav, B. S. (2007). Morphological, physicochemical and cooking properties of some Indian rice (Oryza sativa L.) cultivars. Journal of Agricultural Technology, 203-210.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Parichart Sathongpan, Rosnah Shamsudin, Jaturapatr Varith, Nur Farhana Abd Rahman
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Author(s) shall retain the copyright of their work and grant the Journal/Publisher right for the first publication with the work simultaneously licensed under:
Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). This license allows for the copying, distribution and transmission of the work, provided the correct attribution of the original creator is stated. Adaptation and remixing are also permitted.
This broad license intends to facilitate free access to, as well as the unrestricted reuse of, original works of all types for non-commercial purposes.
The author(s) permits HH Publisher to publish this article that has not been submitted elsewhere.
.png){kind=logo}
.jpg)
