Physicochemical and Functional Properties of Sabah Commercial Rice and Its Flour
DOI:
https://doi.org/10.36877/aafrj.a0000583Abstract
This study explored the physicochemical and functional attributes of locally sourced rice flour from Sabah, covering grain morphology, proximate analysis, colour assessment, water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity (FC), foaming stability (FS), gelatinisation, and least gelation concentration (LGC). The analysis focused on three distinct brands of white rice varieties: SSS, SCA, and TKC. Findings indicated a range of grain characteristics: lengths varied from 6.23mm to 7.43mm, widths from 2.26 mm to 2.33 mm, length-to-width ratios between 2.71 to 3.35, and 1000-grain weights from 16.80 g to 20.20 g. Notably, SSS and SCA exhibited medium-sized grains, while TKC displayed elongated and slender shapes. Analysis of rice flour samples revealed moisture contents between 9.07% to 11.74%, ash contents from 0.31% to 0.36%, crude protein from 6.72% to 7.25%, crude fat from 0.56% to 0.79%, crude fibre from 0.21% to 0.36%, and carbohydrate content from 80.18% to 82.61%. Functional assessments demonstrated significant variations in WAC (ranging from 1.39g/g to 1.66g/g) across all samples, while OAC showed no significant differences (ranging from 1.28g/g to 1.43g/g). Regarding thermal properties, To, Tp, and Tc ranged from 75.31°C to 79.56°C, 75.31°C to 80.26°C, and 76.86°C to 81.68°C, respectively. SSS rice flour exhibited notably higher gelatinisation enthalpy (2.69J/g). Moreover, LGC varied from 11.33% to 15.33%, showcasing significant differences between SSS, SCA, and TKC. Overall, while there were substantial variations in the functional traits among the rice varieties, their proximate compositions remained notably consistent across the board.
References
Adeleke, R. O., Odedeji, J. O. (2010). Functional properties of wheat and sweet potato flour blends. Pakistan Journal of Nutrition, 9(6), 535–538.
AOAC. 2000. Official Methods of Analysis of AOAC International, 17th edn. AOAC International, Md., USA
Chandra, S., Singh, S., Kumari, D. 2015. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52(6), 3681–3688. https://doi.org/10.1007/s13197-014-1427-2
Cornejo, F., Rosell, C. M. (2015). Physicochemical properties of long rice grain varieties in relation to gluten free bread quality. LWT-Food Science and Technology, 62(2), 1203–1210. https://doi.org/10.1016/j.lwt.2014.10.039
Department of Statistics Malaysia. (2022). Statistics yearbook Malaysia 2021. Putrajaya, Malaysia.
[FAO] Food and Agriculture Organization. (2022). Germinating Conditions of Brown Rice to Increase Gamma-Aminobutyric Acid (GABA) Content: A Systematic. [online]. https://agris.fao.org/agris-search/search.do?recordID=ID2021100550. (4 April 2022).
Gnanamanickam, S. S. (2009). Biological control of rice diseases. Vol 8. Dordrecht: Springer. https://doi.org/10.1007/978-90-481-2465-7
Hasjim, J., Li, E., Dhital, S. 2013. Milling of rice grains: Effects of starch/flour structures on gelatinization and pasting properties. Carbohydrate Polymers, 92(1), 682–690. https://doi.org/10.1016/j.carbpol.2012.09.042
Hasmadi, M., Noorfarahzilah, M., Noraidah, H., et al. (2020). Functional properties of composite flour: a review. Food Research, 4(6), 1820–1831. https://doi.org/10.26656/fr.2017.4(6).269
He, Y., Chen, F., Shi, Y., et al. (2021). Physico-chemical properties and structure of rice cultivars grown in Heilongjiang province of China. Food Science and Human Wellness, 10(1), 45–53. https://doi.org/10.1016/j.fshw.2020.06.002
Hunter Associates Laboratory Inc. (2012). Measuring color using Hunter L, a, b versus CIE 1976 Lab (Application Note No. 1005.00)*. https://www.hunterlab.com/de/an-1005-de.pdf
IRRI Rice Knowledge Bank. (2002). Determining the Physical Characteristics of Paddy Rice. Retrieved on January 6th, 2023 from http://www.knowledgebank.irri.org/grainQuality/module_3/03.htm#anchorn.
Jamal, S., Qazi, I. M., & Ahmed, I. (2016). Comparative Studies on Flour Proximate Compositions and Functional Properties of Selected Pakistani Rice Varieties: Comparative Studies on Flour Proximate Compositions and Functional Properties. Proceedings of the Pakistan Academy of Sciences: B. Life and Environmental Sciences, 53(1), 47–56.
Jin, Z. X., Qiu, T. Q., Sun, Y. L., et al. (2001). Effects of nitrogen fertilizer on chalkiness ratio and cooking and eating quality properties of rice grain. Plant Nutrition and Fertilizer Science, 7(1), 31–35.
Juliano, B. O. (1993). Rice in Human Nutrition. No. 26. International Rice Research Institute: Rome.
Kaushal, P., Kumar, V., Sharma, H. K. (2012). Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends. LWT-Food Science and Technology, 48(1), 59–68. https://doi.org/10.1016/j.lwt.2012.02.028
Khazanah Research Institute. (2022). The paddy and rice industry of Sabah and Sarawak: Status and potential. Kuala Lumpur, Malaysia.
Klunklin, W., Savage, G. (2018). Physicochemical, antioxidant properties and in vitro digestibility of wheat–purple rice flour mixtures. International Journal of Food Science & Technology, 53(8), 1962–1971. https://doi.org/10.1111/ijfs.13796
Kraithong, S., Lee, S., Rawdkuen, S. (2018). Physicochemical and functional properties of Thai organic rice flour. Journal of Cereal Science, 79, 259–266. https://doi.org/10.1016/j.jcs.2017.11.007
Lan, Y., Sui, X., Wang, J., et al. (2021). Effects of nitrogen application rate on protein components and yield of low-gluten rice. Agriculture, 11(4), 302. https://doi.org/10.3390/agriculture11040302
Malaysia – Grain and Feed Annual. (2017). Global Agricultural Information Network. Foreign Agricultural Service. Kuala Lumpur: Malaysia.
Mamat, H., Ling, Y. Y., Abdul Aziz, A. H., et al. (2023). Utilization of seaweed composite flour (Kappaphycus alvarezii) in the development of steamed bun. Journal of Applied Phycology, 35(4), 1911–1919. https://doi.org/10.1007/s10811-022-02947-5
Nayar, N. M. (2014). Origins and phylogeny of rices. United States: Elsevier.
Oppong, D., Panpipat, W., Chaijan, M. (2021). Chemical, physical, and functional properties of Thai indigenous brown rice flours. PloS One, 16(8), e0255694. https://doi.org/10.1371/journal.pone.0255694
Qadir, N., Wani, I. A. (2023). Functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region. Grain & Oil Science and Technology, 6(1), 43–57. https://doi.org/10.1016/j.gaost.2022.12.002
Ramli. M. N. A., Fazalul Rahiman, M. H., Kamarudin, L. M., et al. (2021). A new method of rice moisture content determination using voxel weighting-based from radio tomography images. Sensors, 21(11), 3686. https://doi.org/10.3390/s21113686
Rice Knowledge Bank. (n.d.) Moisture content for safe storage. Retrieved on November 6th, 20222 from http://www.knowledgebank.irri.org/step-by-step-production/postharvest/storage/moisture-content-for-safe-storage.
Ronie, M. E., Abdul Aziz, A. H., Mohd Noor, N. Q. I., et al. (2022). Characterisation of Bario rice flour varieties: Nutritional compositions and physicochemical properties. Applied Sciences, 12(18), 9064. https://doi.org/10.3390/app12189064
Ronie, M. E. & Hasmadi, M. (2022). Factors affecting the properties of rice flour: a review. Food Research, 6(6), 1–12. https://doi.org/10.26656/fr.2017.6(6).436
Ronie, M. E., Mamat, H., Abdul Aziz, A. H., et al. (2023). Proximate compositions, texture, and sensory profiles of gluten-free Bario Rice bread supplemented with potato starch. Foods, 12(6), 1172. https://doi.org/10.3390/foods12061172
Ronie, M. E., Zainol, M. K., & Mamat, H. A. (2021). Review on the recent applications of gluten-free flour, functional ingredients, and novel technologies approach in the development of gluten-free bakery products. Food Research, 5(5), 43–54. https://doi.org/10.26656/fr.2017.5(5).249
Salehifar, M., Ardebili, M. S., Azizi, M. H. (2010). Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread. Food Science and Technology, 30, 833–837. https://doi.org/10.1590/S0101-20612010000400009
Sandhu, R. S., Singh, N., Kaler, R. S. S., et al. (2018). Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars. Food Chemistry, 260, 231–238. https://doi.org/10.1016/j.foodchem.2018.03.115
Sichina, W. J. (2000). Use of DSC for the Characterization of Starches. Perkin Elmer Instruments.
Suklaew, P. O., Chusak, C., Adisakwattana, S. (2020). Physicochemical and functional characteristics of RD43 rice flour and its food application. Foods, 9(12), 1912. https://doi.org/10.3390/foods9121912
Suresh, C. (2013). Assessment of functional properties of different flours. African Journal of Agricultural Research, 8(38), 4849–4852. https://doi.org/10.5897/AJAR2013.6905
Thomas, R., Bhat, R., Kuang, Y. T., et al. (2014). Functional and pasting properties of locally grown and imported exotic rice varieties of Malaysia. Food Science and Technology Research, 20(2), 469–477. https://doi.org/10.3136/fstr.20.469
Verma, D. K. & Srivastav, P. P. (2017). Proximate composition, mineral content, and fatty acids analyses of aromatic and non-aromatic Indian rice. Rice Science, 24(1), 21–31. https://doi.org/10.1016/j.rsci.2016.05.002
Zheng, X. Z., Liu, C. H., Chen, Z. Y., et al. (2011). Effect of drying conditions on the texture and taste characteristics of rough rice. Drying Technology, 29(11), 1297–1305. https://doi.org/10.1080/07373937.2011.566758
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Hasmadi Mamat, Tham Zi Wei, Ahmad Hazim Abdul Aziz, Jumardi Roslan, Rovina Kobun, Mohamad Khairi Zainol, Syaidahtull Naseha Ibrahim, Macdalyna Esther Ronie
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)
