Comparison of the physical properties between Malaysian and Thai rice

Rosnah Shamsudin, . and Sathongpan Parichart, . and Varith Jaturapatr, . and Nur Farhana Abd Rahman, . Comparison of the physical properties between Malaysian and Thai rice. pp. 1-14. ISSN 2735-1084

Rice is a staple food in the world market especially in the Asian region. In each country rice characteristics will differ in terms of shape grade and size. Thailand is one of the exporters in the global market rice among Asia South countries. Numerous studies have been done on different varieties of white and brown rice . However research on physicochemical properties of different origin of white rice varieties is still limited particularly between Malaysian and Thai rice. Therefore it is essential to compare rice cultivars based on origin. This research aimed to evaluate the differences in physicochemical properties and improve Malaysian and Thai rice. One kilogram of Malaysian and Thai rice was processed into powder by way of grinding and then prepared for physicochemical measurement by sieving the produced rice powders with a size of 2 mm to get rid of foreign objects. The physical parameters measured were length width length/breadth ratio thickness density grain shape surface area bulk density actual 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 (p0.05) in terms of length width length/breadth ratio actual 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 rice can be a guide or reference for the grading and sorting processing sectors according to consumers' preferences respectively.

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Abstract

Rice is a staple food in the world market especially in the Asian region. In each country rice characteristics will differ in terms of shape grade and size. Thailand is one of the exporters in the global market rice among Asia South countries. Numerous studies have been done on different varieties of white and brown rice . However research on physicochemical properties of different origin of white rice varieties is still limited particularly between Malaysian and Thai rice. Therefore it is essential to compare rice cultivars based on origin. This research aimed to evaluate the differences in physicochemical properties and improve Malaysian and Thai rice. One kilogram of Malaysian and Thai rice was processed into powder by way of grinding and then prepared for physicochemical measurement by sieving the produced rice powders with a size of 2 mm to get rid of foreign objects. The physical parameters measured were length width length/breadth ratio thickness density grain shape surface area bulk density actual 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 (p0.05) in terms of length width length/breadth ratio actual 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 rice can be a guide or reference for the grading and sorting processing sectors according to consumers' preferences respectively.

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Item Type:	Article
AGROVOC Term:	Oryza sativa
AGROVOC Term:	Rice
AGROVOC Term:	Cultivars
AGROVOC Term:	Physical properties
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Grinding
AGROVOC Term:	Measurement
AGROVOC Term:	Thickness
AGROVOC Term:	Surface area
AGROVOC Term:	Colour
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9673

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