Morphological Characterizations of Selected Brown Rice Commercially Available in East Coast of Peninsular Malaysia

Wan Rosli, W. I. and Nurul Ain, I (2014) Morphological Characterizations of Selected Brown Rice Commercially Available in East Coast of Peninsular Malaysia. Annals of Microscopy, 14. pp. 6-17. ISSN 0219-2209

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Abstract

Presently, the intake of brown rice becomes more popular for people who are very conscious about their health. The present study was conducted to examine the morphological characteristics of different sources of brown rice commercially available in Kelantan state of Peninsular Malaysia. Macroscopic observation was done on fresh brown samples and white rice sample. Longitudinal and horizontal section shows the present of both aleuron and bran layers obviously for all brown rice samples. Long grain and wholegrain mix brown rice had the longest and the thickest values compared to control (white rice). The brown rice samples consist of the pericarp, aleuron layer, endosperm, starch, parenchyma cells and parenchyma cells wall. All brown rice samples also had different thickness of aleuron layer. The cross sectional diameters of the brown rice samples were in the range from 847.2 to 1000 μm. These observations are vital in choosing the best cooking techniques for brown rice that give palatable for human consumption.

Item Type:	Article
Uncontrolled Keywords:	Brown rice, Scanning Electron Microscope (SEM), morphological characterization
Subjects:	R Medicine > RA Public aspects of medicine > RA643-645 Disease (Communicable and noninfectious) and public health T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions:	Kampus Kesihatan (Health Campus) > Pusat Pengajian Sains Kesihatan (School of Health Sciences) > Article Zoom Profil Pakar (Expert Profile) > Wan Rosli Wan Ishak (Health Sciences)
Depositing User:	Administrator Automasi
Date Deposited:	27 Jan 2017 02:06
Last Modified:	28 Aug 2017 05:02
URI:	http://eprints.usm.my/id/eprint/31847

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