Quality Evaluation Of Locally Grown And Imported Rice In Malaysia

In the present study, six different rice varieties marketed in Penang, Malaysia (locally grown and imported) were evaluated for proximate composition, physicochemical, cooking, functional and antioxidant properties. Among the various rice varieties investigated, 1000 kernel weight varied between 16....

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Main Author:	Tharmabalan, Rachel Thomas
Format:	Thesis
Language:	English
Published:	2014
Subjects:	T11.95-12.5 Industrial directories
Online Access:	http://eprints.usm.my/46304/1/Rachel%20Thomas%20AP%20Tharmabalan24.pdf
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id	my-usm-ep.46304
record_format	uketd_dc
spelling	my-usm-ep.463042020-02-21T02:16:43Z Quality Evaluation Of Locally Grown And Imported Rice In Malaysia 2014-01 Tharmabalan, Rachel Thomas T11.95-12.5 Industrial directories In the present study, six different rice varieties marketed in Penang, Malaysia (locally grown and imported) were evaluated for proximate composition, physicochemical, cooking, functional and antioxidant properties. Among the various rice varieties investigated, 1000 kernel weight varied between 16.97-19.43 g, length/breadth (l/b) ratio was between 2.09-3.75, while bulk density varied between 0.81-0.86 g/ml. Overall, ‘Black rice’ variety had the highest protein content (8.16%) with lowest fat content (0.07%). Among the rice varieties, the total saturated and unsaturated fatty acid content was highest in black rice (5.89%). The functional and pasting properties of rice varieties showed significant difference in water absorption capacity (3.82-10.86 ml/g), oil absorption capacity (2.18-6.37 ml/g) with pH and aw varying between 6.07-6.45 and 0.62-0.68, respectively. Emulsifying activity (5.48%) and stability (98.3%), as well as foaming capacities (3.98%) were highest in glutinous rice. Significant differences were observed in pasting parameters of rice starch especially in relevance to the peak time, peak viscosity, final viscosity and setback temperature. Results also showed minimum cooking time to range between 10 to 31.67 min., and is be negatively correlated with amylose content (r = -0.97; P ≤ 0.01) with brown rice taking the longest time to cooked. Positive correlation was also recorded for both amylose content and l/b ratio in relation to elongation of cooked rice. 2014-01 Thesis http://eprints.usm.my/46304/ http://eprints.usm.my/46304/1/Rachel%20Thomas%20AP%20Tharmabalan24.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T11.95-12.5 Industrial directories
spellingShingle	T11.95-12.5 Industrial directories Tharmabalan, Rachel Thomas Quality Evaluation Of Locally Grown And Imported Rice In Malaysia
description	In the present study, six different rice varieties marketed in Penang, Malaysia (locally grown and imported) were evaluated for proximate composition, physicochemical, cooking, functional and antioxidant properties. Among the various rice varieties investigated, 1000 kernel weight varied between 16.97-19.43 g, length/breadth (l/b) ratio was between 2.09-3.75, while bulk density varied between 0.81-0.86 g/ml. Overall, ‘Black rice’ variety had the highest protein content (8.16%) with lowest fat content (0.07%). Among the rice varieties, the total saturated and unsaturated fatty acid content was highest in black rice (5.89%). The functional and pasting properties of rice varieties showed significant difference in water absorption capacity (3.82-10.86 ml/g), oil absorption capacity (2.18-6.37 ml/g) with pH and aw varying between 6.07-6.45 and 0.62-0.68, respectively. Emulsifying activity (5.48%) and stability (98.3%), as well as foaming capacities (3.98%) were highest in glutinous rice. Significant differences were observed in pasting parameters of rice starch especially in relevance to the peak time, peak viscosity, final viscosity and setback temperature. Results also showed minimum cooking time to range between 10 to 31.67 min., and is be negatively correlated with amylose content (r = -0.97; P ≤ 0.01) with brown rice taking the longest time to cooked. Positive correlation was also recorded for both amylose content and l/b ratio in relation to elongation of cooked rice.
format	Thesis
qualification_level	Master's degree
author	Tharmabalan, Rachel Thomas
author_facet	Tharmabalan, Rachel Thomas
author_sort	Tharmabalan, Rachel Thomas
title	Quality Evaluation Of Locally Grown And Imported Rice In Malaysia
title_short	Quality Evaluation Of Locally Grown And Imported Rice In Malaysia
title_full	Quality Evaluation Of Locally Grown And Imported Rice In Malaysia
title_fullStr	Quality Evaluation Of Locally Grown And Imported Rice In Malaysia
title_full_unstemmed	Quality Evaluation Of Locally Grown And Imported Rice In Malaysia
title_sort	quality evaluation of locally grown and imported rice in malaysia
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2014
url	http://eprints.usm.my/46304/1/Rachel%20Thomas%20AP%20Tharmabalan24.pdf
_version_	1747821649029234688

Quality Evaluation Of Locally Grown And Imported Rice In Malaysia

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