Physicochemical, vitamin B and sensory properties of rice obtained by system of rice intensification (SRI)

Organic rice using different cultivation methods namely system of rice intensification (SRI) and local organic rice (BOT) were studied and compared with conventional non organic rice (BBO). One kg of the SRI organic rice was obtained from research plot in Tunjung, Kelantan. Physical and cooking prop...

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Main Authors:	Nur Haqim, I., Aminah, A., Anizan, I.
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2013
Online Access:	http://journalarticle.ukm.my/6630/ http://journalarticle.ukm.my/6630/ http://journalarticle.ukm.my/6630/1/15_I._Nur_Haqim.pdf

id	ukm-6630
recordtype	eprints
spelling	ukm-66302016-12-14T06:41:44Z http://journalarticle.ukm.my/6630/ Physicochemical, vitamin B and sensory properties of rice obtained by system of rice intensification (SRI) Nur Haqim, I. Aminah, A. Anizan, I. Organic rice using different cultivation methods namely system of rice intensification (SRI) and local organic rice (BOT) were studied and compared with conventional non organic rice (BBO). One kg of the SRI organic rice was obtained from research plot in Tunjung, Kelantan. Physical and cooking properties were determined using the average weight of 100 kernel, length-breadth ratio (L/B ratio), minimum cooking time, water uptake ratio and percentage of gruel solid loss. Amylose content was determined by iodine-binding method. Thiamine and niacin content were determined by HPLC. Results of the study showed that weight of non organic rice (21.2 mg) was significantly higher (p≤0.05) than SRI organic rice (19.7 mg) or conventional (19.4 mg). Minimum cooking time of SRI organic rice was 19.5 min. The amylose content of conventional rice was the highest (16.6%) followed by SRI organic rice (15.6%) and conventional organic rice (15.3%). Vitamin B1 and B3 contents of organic rice were higher than non-organic rice. The means sensory score of all attributes of SRI cooked rice were the highest. Thus it can be concluded that rice cultivated using SRI resulted in comparatively better physicochemical characteristics and sensory quality compared with other methods. Universiti Kebangsaan Malaysia 2013-11 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/6630/1/15_I._Nur_Haqim.pdf Nur Haqim, I. and Aminah, A. and Anizan, I. (2013) Physicochemical, vitamin B and sensory properties of rice obtained by system of rice intensification (SRI). Sains Malaysiana, 42 (11). pp. 1641-1646. ISSN 0126-6039 http://www.ukm.my/jsm/
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Organic rice using different cultivation methods namely system of rice intensification (SRI) and local organic rice (BOT) were studied and compared with conventional non organic rice (BBO). One kg of the SRI organic rice was obtained from research plot in Tunjung, Kelantan. Physical and cooking properties were determined using the average weight of 100 kernel, length-breadth ratio (L/B ratio), minimum cooking time, water uptake ratio and percentage of gruel solid loss. Amylose content was determined by iodine-binding method. Thiamine and niacin content were determined by HPLC. Results of the study showed that weight of non organic rice (21.2 mg) was significantly higher (p≤0.05) than SRI organic rice (19.7 mg) or conventional (19.4 mg). Minimum cooking time of SRI organic rice was 19.5 min. The amylose content of conventional rice was the highest (16.6%) followed by SRI organic rice (15.6%) and conventional organic rice (15.3%). Vitamin B1 and B3 contents of organic rice were higher than non-organic rice. The means sensory score of all attributes of SRI cooked rice were the highest. Thus it can be concluded that rice cultivated using SRI resulted in comparatively better physicochemical characteristics and sensory quality compared with other methods.
format	Article
author	Nur Haqim, I. Aminah, A. Anizan, I.
spellingShingle	Nur Haqim, I. Aminah, A. Anizan, I. Physicochemical, vitamin B and sensory properties of rice obtained by system of rice intensification (SRI)
author_facet	Nur Haqim, I. Aminah, A. Anizan, I.
author_sort	Nur Haqim, I.
title	Physicochemical, vitamin B and sensory properties of rice obtained by system of rice intensification (SRI)
title_short	Physicochemical, vitamin B and sensory properties of rice obtained by system of rice intensification (SRI)
title_full	Physicochemical, vitamin B and sensory properties of rice obtained by system of rice intensification (SRI)
title_fullStr	Physicochemical, vitamin B and sensory properties of rice obtained by system of rice intensification (SRI)
title_full_unstemmed	Physicochemical, vitamin B and sensory properties of rice obtained by system of rice intensification (SRI)
title_sort	physicochemical, vitamin b and sensory properties of rice obtained by system of rice intensification (sri)
publisher	Universiti Kebangsaan Malaysia
publishDate	2013
url	http://journalarticle.ukm.my/6630/ http://journalarticle.ukm.my/6630/ http://journalarticle.ukm.my/6630/1/15_I._Nur_Haqim.pdf
first_indexed	2023-09-18T19:47:28Z
last_indexed	2023-09-18T19:47:28Z
_version_	1777405996004540416

Physicochemical, vitamin B and sensory properties of rice obtained by system of rice intensification (SRI)

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