Quality evaluation of retailed packed Malaysian milled rice sold in the market

A. Rosniyana, M.A. Hashifah and S.A. Shariffah Norin

Abstract

A total of 30 samples of local milled rice obtained from all the states in Peninsular Malaysia were studied. Evaluation assessed the grading criteria, physical properties, physico-chemical properties and cooking characteristics of milled rice. A total of 21 samples were graded as super rice, while 9 samples were categorised as premium rice which had a mean value of 19.8% broken rice. Rice was of long grain (7.0 mm) and the mean value for grain width was 1.88 mm. The rice was rated good for odour and insect was not present in all samples. The samples analysed had an intermediate and high gelatinization temperature while the mean amylose content was 24.4%. Hard gel was detected in all rice samples. Variations in cooking time, elongation ratio, volume of expansion, water uptake ratio and solid loss were observed. All rice had elongation ratio of less than 2 which indicated that they did not elongate during cooking.

Full Text (33 KB)