Comparison of the physical properties between Malaysian and Thai rice

• Main Authors: Sathongpan, Parichart, Shamsudin, Rosnah, Varith, Jaturapatr, Abd Rahman, Nur Farhana
• Format: Article
• Published: HH Publisher 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/96478/; https://journals.hh-publisher.com/index.php/AAFRJ/article/view/240/251
• Institution: Universiti Putra Malaysia

Rice is a staple food in the world market, especially in the Asian region. In each country, rice characteristicswill differin 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 ofwhite 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 essentialto compare rice cultivars based on origin. This research aimedto evaluate the differences inphysicochemical properties and improve Malaysian and Thai rice.Onekilogram of Malaysian and Thai rice wasprocessed into powder by way of grinding andthen 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, actualdensity, 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 (p>0.05) interms of length, width, length/breadth ratio, actualdensity, 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.