Physical Properties of Different Cultivar Local Glutinous rice (Susu and Siding) and Commercial Thai Cultivar

Authors

DOI:

https://doi.org/10.36877/aafrj.a0000178

Abstract

Glutinous rice (Oryza sativa var. glutinosa) is known as waxy rice or sticky rice and it has an opaque and small size grain cultivar distinct from common white rice. In outlining the equipment for processing, storage, sorting, sizing and other post-harvest equipment, the physical properties are very important. Two different cultivars of Malaysian local glutinous rice known as Susu and Siding were evaluated in this study. The objective of this study is to compare the physical properties of two different local cultivars in designing the rice processing equipment. For Susu cultivar, the average of length, width and thickness were 6.63 mm, 1.88 mm and 1.50 mm, respectively. The corresponding values were 6.24 mm, 1.98 mm and 1.48 mm for Siding cultivar. For Susu cultivar, the average of aspect ratio, sphericity, volume, surface area, bulk density, true density, porosity, 1000 weight kernel and angle of repose were 0.28, 0.40%, 9.81 mm3, 19.02 mm2, 800.54 kg/m3, 1500.36 kg/m3, 46.65%, 18.88 g and 39.45°, respectively. The corresponding values were 0.32, 0.42%, 10.25 mm3, 19.45 mm2, 772.73 kg/m3, 1229.51 kg/m3, 37.15%, 17.04 g and 40.08° for Siding cultivar. The physical properties of the same cultivar (Susu) showed no significant difference, but apparently Siding was higher in bulk density, which requires a larger-sized silo compared to Susu cultivar in term of equipment design.

Author Biographies

Norzahirah Zainal, UNIVERSITI PUTRA MALAYSIA

Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

Rosnah Shamsudin, UNIVERSITI PUTRA MALAYSIA

Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

References

Food and Agriculture Organization of the United Nations. (2018). Fats and fatty acids in human nutrition. Rome.

Fraser, B. M., Verma, S. S., & Muir, W. E. (1978). Some physical properties of fababeans. Journal of Agricultural Engineering Research, 23(1),53–57. https://doi.org/10.1016/0021-8634(78)90079-3

Husain, A. N. (1984). Quality Parameters for Malaysian Rice Varieties. MARDI Res. Bull., 320-332

IRRI International Rice Research Institute. (1980). Annual report for 1980. Los Banos, Laguna, Philippines.P 25-38

Irtawange, S.V., (2000). The effect of accession on some physical and engineering properties of African yam bean. Unpublished Ph.D. Thesis, Department of Agricultural Engineering, University of Ibadan, Nigeria.

Jain, R.K., Bal, S., (1997). Properties of pearl millrt. Journal of Agricultural Engineering Research 66, 85–91

Luh, B.S., (1980). Rice: Production and Utilization. AVI publishing company, Inc., West port, CT.

Mir, S. A., Bosco, S. J. D., & Sunooj, K. V. (2013). Evaluation of physical properties of rice cultivars grown in the temperate region of India. International Food Research Journal, 20(4), 1521–1527.

Sarker, N.N., Farouk, M., 1989. Some factors cousing rice milling loss in Bangladesh. Agriculture and Mechanization in Asia, Africa and Latin America vol. 202,pg 49–52.

Singh, N., Sodhi, N., Kaur, M., & Saxena, S. (2003). Physico-chemical, morphological, thermal, cooking and textural properties of chalky and translucent rice kernels. Food Chemistry, 82(3), 433-439. Doi: 10.1016/s0308-8146(03)00007-4

Singh, N., Kaur, L., Singh, S.N. and Sekhon, K.S. (2005). Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chemistry 89: 253–259.

Shittu, T. A., Olaniyi, M. B., Oyekanmi, A. A., & Okeleye, K. A. (2012). Physical and water absorption characteristics of some improved rice varieties. Food and Bioprocess Technology, 5(1), 298–309. https://doi.org/10.1007/s11947-009-0288-6

Stroshine, R., Hamann, D.D., (1994). Physical Properties of Agricultural Materials and Food Products. Course manual, Purdue University, USA.

Tabatabaeefar, A., Rajabipour, A., (2005). Modeling the mass of apples by geometrical attributes. Scientia Horticulturae 105, 373–382.

Thakur, Abhay, k., Gupta, A.K., (2007). Water absorption characteristics of paddy, brown rice and husk during soaking. Journal of Food Engineering vol.75, pg 252–257

Varnamkhasti, M. G., Mobli, H., Jafari, A., Keyhani, A. R., Soltanabadi, M. H., Rafiee, S., & Kheiralipour,K. (2008). Some physical properties of rough rice (oryza sativa l.) grain. Journal of Cereal Science, 47 (3), 496–501. Doi:10.1016/j.jcs.2007.05.014

Downloads

Published

2021-01-24

How to Cite

Zainal, N., & Shamsudin, R. (2021). Physical Properties of Different Cultivar Local Glutinous rice (Susu and Siding) and Commercial Thai Cultivar. Advances in Agricultural and Food Research Journal, 2(1). https://doi.org/10.36877/aafrj.a0000178

Issue

Section

ORIGINAL RESEARCH ARTICLE
Abstract viewed = 1606 times
PDF downloaded = 782 times