Unveiling the distinctive qualities of Malaysian and Thai rice
This work compared the chemical and thermal properties of Malaysian and Thai rice cultivars. Malaysian rice was obtained from Terengganu, Malaysia, while Thai rice samples were Khao Hom Mali from Royal Umbrella Thailand. The paired-T statistic was employed to examine the chemical and thermal paramet...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Mustansiriyah University College of Engineering
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/121025/ http://psasir.upm.edu.my/id/eprint/121025/1/121025.pdf |
| _version_ | 1848868275949142016 |
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| author | Shamsudin, Rosnah Muchlisyiyah, Jhauharotul Sathongpan, Parichat Varith, Jaturapatr Hamzah, Muhammad Hazwan |
| author_facet | Shamsudin, Rosnah Muchlisyiyah, Jhauharotul Sathongpan, Parichat Varith, Jaturapatr Hamzah, Muhammad Hazwan |
| author_sort | Shamsudin, Rosnah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This work compared the chemical and thermal properties of Malaysian and Thai rice cultivars. Malaysian rice was obtained from Terengganu, Malaysia, while Thai rice samples were Khao Hom Mali from Royal Umbrella Thailand. The paired-T statistic was employed to examine the chemical and thermal parameters. While there were no statistically significant differences in the amylose, moisture, and fat composition between the two samples (p>0.05), there were notable disparities in the protein, ash, carbohydrate, and fiber composition (p<0.05). Malaysian rice cultivars exhibited higher levels of protein (7.8%), ash (53%), and carbohydrate content (25.88%), whereas Thai rice possessed a fiber content that was five times greater. Regarding thermal characteristics, Malaysian rice exhibited higher values for onset (21.5%), conclusion (6.5%), and peak (8.7%), although Thai rice had a gelatinization range that was three times higher. These findings indicate that Malaysian rice yields firmer textures, rendering it appropriate for certain grain cuisines where separated grain is required. In contrast, Thai rice's softer, more adaptable texture might be suited to different culinary applications, improving consumer tastes and industrial utilization. |
| first_indexed | 2025-11-15T14:49:49Z |
| format | Article |
| id | upm-121025 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:49:49Z |
| publishDate | 2025 |
| publisher | Mustansiriyah University College of Engineering |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1210252025-10-22T06:47:03Z http://psasir.upm.edu.my/id/eprint/121025/ Unveiling the distinctive qualities of Malaysian and Thai rice Shamsudin, Rosnah Muchlisyiyah, Jhauharotul Sathongpan, Parichat Varith, Jaturapatr Hamzah, Muhammad Hazwan This work compared the chemical and thermal properties of Malaysian and Thai rice cultivars. Malaysian rice was obtained from Terengganu, Malaysia, while Thai rice samples were Khao Hom Mali from Royal Umbrella Thailand. The paired-T statistic was employed to examine the chemical and thermal parameters. While there were no statistically significant differences in the amylose, moisture, and fat composition between the two samples (p>0.05), there were notable disparities in the protein, ash, carbohydrate, and fiber composition (p<0.05). Malaysian rice cultivars exhibited higher levels of protein (7.8%), ash (53%), and carbohydrate content (25.88%), whereas Thai rice possessed a fiber content that was five times greater. Regarding thermal characteristics, Malaysian rice exhibited higher values for onset (21.5%), conclusion (6.5%), and peak (8.7%), although Thai rice had a gelatinization range that was three times higher. These findings indicate that Malaysian rice yields firmer textures, rendering it appropriate for certain grain cuisines where separated grain is required. In contrast, Thai rice's softer, more adaptable texture might be suited to different culinary applications, improving consumer tastes and industrial utilization. Mustansiriyah University College of Engineering 2025-03-01 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/121025/1/121025.pdf Shamsudin, Rosnah and Muchlisyiyah, Jhauharotul and Sathongpan, Parichat and Varith, Jaturapatr and Hamzah, Muhammad Hazwan (2025) Unveiling the distinctive qualities of Malaysian and Thai rice. Journal of Engineering and Sustainable Development, 29 (2). pp. 164-169. ISSN 2520-0917; eISSN: 2520-0925 https://jeasd.uomustansiriyah.edu.iq/index.php/jeasd/article/view/2623 10.31272/jeasd.2623 |
| spellingShingle | Shamsudin, Rosnah Muchlisyiyah, Jhauharotul Sathongpan, Parichat Varith, Jaturapatr Hamzah, Muhammad Hazwan Unveiling the distinctive qualities of Malaysian and Thai rice |
| title | Unveiling the distinctive qualities of Malaysian and Thai rice |
| title_full | Unveiling the distinctive qualities of Malaysian and Thai rice |
| title_fullStr | Unveiling the distinctive qualities of Malaysian and Thai rice |
| title_full_unstemmed | Unveiling the distinctive qualities of Malaysian and Thai rice |
| title_short | Unveiling the distinctive qualities of Malaysian and Thai rice |
| title_sort | unveiling the distinctive qualities of malaysian and thai rice |
| url | http://psasir.upm.edu.my/id/eprint/121025/ http://psasir.upm.edu.my/id/eprint/121025/ http://psasir.upm.edu.my/id/eprint/121025/ http://psasir.upm.edu.my/id/eprint/121025/1/121025.pdf |