Chemical Properties of Three Selected Thai Rice and Texture Profiling of Cooked KumDoiSaket Rice


  • Wanalee Sangpimpa Chiang Mai University
  • Niramon Utama-ang Chiang Mai University


Thai Rice, Antioxidants, Sensory descriptive, Texture profile, Physicochemical


This research aimed to investigate the physicochemical characteristics of Thai rices (Hom-Mali105, Hom-Nin and KumDoiSaket) and focused on texture profiling. Thereafter, the effects of selected cooked rice as being influenced by the different water to rice ratios (1:1, 1:1.5, 1:2 and 1:2.5) were evaluated.
The chemical compositions of Thai rice samples were significantly different. Moreover, KumDoiSaket rice was the highest contents of fat and protein. In addition, KumDoiSaket rice showed the highest contents of antioxidant activities (DPPH, ABTH radical scavenging activity, FRAP value), total phenolic compounds and total anthocyanin indicated that the strongest activities of KumDoiSaket rice selected for further studying. The rice: water ratio of KumDoiSaket rice was assessed by measuring color, texture profile analysis (TPA), scanning electron micrographic (SEM) and sensory evaluation as descriptive analysis and sensory acceptance. The rice: water ratio had an effect on cooking characteristics of all various ratios. When increasing the rice: water ratio, L* value significantly decreased while a* and b* values significantly increased. The textural profile analysis (TPA) showed that the rice: water ratio of 1.2 and 1:2.5 significantly lower on the hardness, cohesiveness, chewiness, gumminess and resilience. Using scanning electron microscopy, the microstructure revealed surface and crossed section was difference among the cooked rice of different rice to water ratio. Twelve trained panelists received three months of training in terminology development, reference selection, intensity scaling (a 150 millimeter line scale) and warm-up sample before conducting generic descriptive analysis. The sensory descriptive results identified eight attributes of texture profiles of cooked KumDoiSaket rice; adhesiveness to lips, hardness, adhesiveness, cohesiveness, chewiness, gumminess, roughness of mass and tooth pack. The results showed that the intensity ratings were significantly different for the all attributes of cooked KumDoiSaket rice at various rice-water ratios. The sensory acceptance test of cooked KumDoiSaket rice was neither like nor dislike, like slightly, with an average score of 5.2–6.2 on the 9-point hedonic scale. This study could help the consumer and food industry for the selection of the suitable ratio of rice to water 1:1.5 and 1:2 in rice cooking provided the highest score of overall liking on consumer preference.


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How to Cite

Sangpimpa, Wanalee, and Niramon Utama-ang. 2018. “Chemical Properties of Three Selected Thai Rice and Texture Profiling of Cooked KumDoiSaket Rice”. Food and Applied Bioscience Journal 6 (Special):117–133.