Determination of proximate and mineral content of selected commercial rice in Malaysia
The study was conducted to determine and compare the contents of macronutrients and minerals in three types of selected commercial cooked white rice in Malaysia. The selected white rice for this study were long, medium and short white rice. The white rice was cooked according to the proper measur...
Saved in:
| Main Author: | |
|---|---|
| Format: | Monograph |
| Language: | English |
| Published: |
Pusat Pengajian Sains Kesihatan, Universiti Sains Malaysia
2013
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/56912/1/ARIANI%20BINTI%20HUSAIN-24%20pages-.pdf http://eprints.usm.my/56912/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | The study was conducted to determine and compare the contents of macronutrients
and minerals in three types of selected commercial cooked white rice in Malaysia.
The selected white rice for this study were long, medium and short white rice. The
white rice was cooked according to the proper measurement of water to rice before it
was dried and analysed. The macronutrients were determined by using proximate
analysis (AOAC) method, total carbohydrate was determined by Anthrone method,
calorie contents was determined by Bomb-Calorimetry and mineral contents were
determined using Atomic Adsorption Spectrophotometer (AAS). The proximate
analysis showed all samples contained 64.13 - 70.27 % of total moisture, 0.22 - 0.38
% of total ash, 0.09 - 0.46 % of crude fat, 11.11 - 26.61 % of crude protein, and 6.53
-24.22% of total carbohydrates. The calorie content were 3.753-3.999 kcaVg in
all of the samples.
Based on the mineral analysis, potassium was the most abundant mineral (0.41 - I .03
mg/L) whereas magnesium content (0.11 - 0.18 mg/L) was the lowest mineral in all
cooked white rice samples. Sodium and calcium contents in the samples were (0.41
- 0.70 mg/L) and (0.19- 0.54 mg/L) respectively. The result shows that the mineral
contents were significant different (p < 0.05) between all of the samples. The overall
results showed that the long white rice has the lowest content of moisture, ashing,
protein and calorie compare to other samples. The medium white rice has the lowest
fat and carbohydrate content. Magnesium and sodium content were the highest in the
long white rice, while calcium content was the highest in the short white rice and
potassium content was highest in the medium white rice. |
|---|