Physicochemical and texture analysis of two local glutinous rice

Zainal, Norzahirah (2020) Physicochemical and texture analysis of two local glutinous rice. [Project Paper] (Submitted)

Text lp FK 2020 75.pdf Download (26MB)

Abstract

Glutinous rice (Oryza Sativa var. glutinosa) is known as waxy or sticky rice. It has an opaque and small grain size with distinct difference from common white rice. At the moment of writing, Malaysia only imports glutinous rice from Thailand, about 4o/o from total rice import into Malaysia. Thai glutinous rice is popular in Malaysia since cultivation in Malaysia has ceased late in the 1980's, creating atotal dependency of imported glutinous rice. Subsequently, very few studies had been done on local glutinous rice cultivars. In parallel with the Malaysia's government of National Result Key Area (NKRA) policy, Langkawi was identified with the potential to become one of the local glutinous rice producer. Two different cultivar of local glutinous /rce Susu and Siding were evaluated in this study while commercial Susu Thai act as the reference. The first objective of this project is to determine and compare the physicochanical properties of variety local glutinous rice whether it is superior as imported glutinous rice. The physical and morphological properties were determined by taking measurement of the rice kernel. The average length of local Szsz cultivar is 6.63mm higher than Susu Thai and Siding cultivar. But, the average width of Siding cultivar is 1.98mm wider than local Susu cultivar. The other physicalparameters does not significant between local Susu and imported Susu cultivar. Then, the rice kemel were grinded into powder to determine its chemical and thermal properties. The proximate composition between local and imported cultivar showed no significant difference. Finally, the glutinous rice were cooked in the rice cooker with different parameter of soaking time (0, 60, and 120 minutes). Susu Thai cooks faster than local cultivar due to the lower in amylose content, high in enthalpy of gelatinization and closely packed of morphological structure. Also, effect of soaking treatment gives high texture acceptability for Susu Thai cultivar compared to local cultivars. However, the result showed by Susu Thai cultivar gives no significant different to local Susu but slightly different with Siding cultivar. Thus, the physicochemical properties of local Susu was on par with the imported Susu Thai and suggested to soak the rice for the fluffy in texture properties.

Item Type:	Project Paper
Subjects:	S Agriculture > S Agriculture (General)
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	15 Apr 2026 00:17
Last Modified:	15 Apr 2026 00:17
URI:	http://psaspb.upm.edu.my/id/eprint/2787

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