Quality characteristics of organic and inorganic Maswangi rice variety

Rosniyana Ahmad, . and Khairunizah Hazila Khalid, . and Hashifah Md. Ali, . and Shariffah Norin Syed Abdullah, . Quality characteristics of organic and inorganic Maswangi rice variety. pp. 71-79. ISSN 1394-9829

The physical properties physico-chemical properties cooking characteristics and nutritional content of freshly harvested Maswangi rice were studied. Organic and inorganic paddy were obtained from Kg. Ewa Langkawi Kedah and Kubang Kerian Kelantan respectively. These samples were evaluated in the form of paddy milled rice and brown rice. The physico-chemical properties determined were amylose content gelatinization temperature and gel consistency. The samples analysed had high gelatinization temperature while the mean amylose content was 24.4. Hard gel was detected in the rice samples. Variations in cooking time elongation ratio volume of expansion water uptake ratio and solid loss were observed. The rice had elongation ratio of less than 2 which indicated that fresh rice samples did not elongate during cooking. Cooking properties showed that brown rice took a longer time to cook and had lower values in water uptake and volume expansion. Organic Maswangi milled rice contained 8.57 protein and 0.94 fat with 14.9 moisture content. Inorganic Maswangi had 8.16 protein and 2.56 fat. Brown rice of both organic and inorganic had higher nutritional quality than milled rice particularly with respect to fat protein mineral thiamin riboflavin and niacin contents.

Full text available from: Official URL: http://jtafs.mardi.gov.my/jtafs/38-1/Maswangi%20Ri...

Abstract

The physical properties physico-chemical properties cooking characteristics and nutritional content of freshly harvested Maswangi rice were studied. Organic and inorganic paddy were obtained from Kg. Ewa Langkawi Kedah and Kubang Kerian Kelantan respectively. These samples were evaluated in the form of paddy milled rice and brown rice. The physico-chemical properties determined were amylose content gelatinization temperature and gel consistency. The samples analysed had high gelatinization temperature while the mean amylose content was 24.4. Hard gel was detected in the rice samples. Variations in cooking time elongation ratio volume of expansion water uptake ratio and solid loss were observed. The rice had elongation ratio of less than 2 which indicated that fresh rice samples did not elongate during cooking. Cooking properties showed that brown rice took a longer time to cook and had lower values in water uptake and volume expansion. Organic Maswangi milled rice contained 8.57 protein and 0.94 fat with 14.9 moisture content. Inorganic Maswangi had 8.16 protein and 2.56 fat. Brown rice of both organic and inorganic had higher nutritional quality than milled rice particularly with respect to fat protein mineral thiamin riboflavin and niacin contents.

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Item Type:	Article
AGROVOC Term:	Rice
AGROVOC Term:	Quality
AGROVOC Term:	Physical properties
AGROVOC Term:	Chemical properties
AGROVOC Term:	Cooking
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Nutritional value
AGROVOC Term:	Paddy
AGROVOC Term:	Amylose
AGROVOC Term:	Gelatinization
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24538

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