Quality characteristics of organic and inorganic Maswangi rice variety

The physical properties, physico-chemical properties, cooking characteristics and nutritional content of freshly harvested Maswangi rice were studied. Organic and inorganic paddy were obtained from Kg. Ewa, Langkawi, Kedah and Kubang Kerian, Kelantan respectively. These samples were evaluated in the form of paddy, milled rice and brown rice. The physico-chemical properties determined were amy lose content, gelatinization temperature and gel consistency. The samples analysed had high gelatinization temperature while the mean amylose content was 24.4. Hard gel was detected in the rice samples. Variations in cooking time, elongation ratio, volume of expansion, water uptake ratio and solid loss were observed. The rice had elongation ratio of less than 2 which indicated that fresh rice samples did not elongate during cooking. Cooking properties showed that brown rice took a longer time to cook and had lower values in water uptake and volume expansion. Organic Maswangi milled rice contained 8.57% protein and 0.94% fat with 14.9% moisture content. Inorganic Maswangi had 8.16% protein and 2.56% fat. Brown rice of both organic and inorganic had higher nutritional quality than milled rice particularly with respect to fat, protein, mineral, thiamin, riboflavin and niacin contents.