Nutritional Values of Tung Samrit Jasmine Rice for Geographical Indication in Nakhon Ratchasima Province
Keywords:Food Valley, Jasmine rice, Northeast Thailand, Nutritional value, Tung Samrit area
The nutrition values of jasmine rice, i.e., Khao Dowk Mali (KDM) 105, from the Tung Samrit area covering 14 districts of Nakhon Ratchasima province of Thailand, were analyzed during the production seasons in 2015 and 2016. The analyzed values involved moisture, carbohydrate, protein, fat, energy, ash, vitamin E, vitamin B1, niacin B3, iron, zinc, and 2-acetyl-1-pyrroline (2-AP) contents. One of the values, 2-AP, a major aroma compound, showed significantly higher the other kinds of rice (2.71±0.05 (mg/100 g)). The comparison to the literature suggests that the rice product from the Tung Samrit area is up to the national standard. In addition to the use in the documentation for the geographical indication (GI) registration, the collaborated plans and policy were derived with the participation of farmers, dealers, and government agencies to promote sustainable “Tung Samrit jasmine rice”.
- Estimation of nutrition values of jasmine rice collected from the Tung Samrit area covering
- 14 districts of Nakhon Ratchasima province of Thailand
- Highly accumulation of 2-AP in Tung Samrit jasmine rice
- Tung Samrit jasmine rice is promote to Thailand geographical indication
W Phanurak. Cooperation to promote rice production safety to food security and increase the family income according to sufficiency economy, Nakhon Ratchasima. Office of Thailand Research Fund, 2013.
P Cunniff and Association of Official Analytical Chemists. Official methods of analysis of AOAC international. Association of Official Analytical Chemists, Washington DC, USA, 1995.
ICC Standard methods No 105/2 Determination of Crude Protein in Cereals and Cereal Products for Food and Feed, Available at: http:://www.icc.or.at, accessed October 2019.
MI Heinonen, V Ollilainen, EK Linkola, PT Varo and PE Koivistoinen. Carotenoid in finish foods: Vegetables fruits and berries. J. Agri. Food Chem. 1989; 37, 655-69.
WC Ellefson. Methods of vitamin assay. 4th ed. A Wiley Interscience Publication, USA, 1985.
G Angyal. Method for the microbiological analysis of selected nutrients. Association of Official Analytical Chemists, Maryland, USA, 1996.
AB Nadaf, S Krishnan and KV Wakte. Histochemical and biochemical analysis of major aroma compound (2-acetyl-1-pyrroline) in Basmati and other scented rice (Oryza sativa L.). Cur. Sci. 2006; 91, 1533-6.
P Rujirapisit, W Sangkaeo and S Ieowsakulrat. Nutritional value of 9 rice cultivars. Agric. Sci. J. 2012; 43, 173-6.
S Tongpian. Aromatic rice varieties and standards of rice in Thailand. Rice Research Institute, Department of Agriculture, Ministry of Agriculture and Cooperatives, 2005.
S Lertna, T Sethaphayak and B Varinruk. Rice production potential zoning of Nakhon Ratchasima provinces. In: Proceedings of the Research Annual Conference 2008, Northeastern Region Rice Research Center Group, Sakon Nakhon, Thailand, 2008.
A Oko, B Ubi, AA Efisue and D Nahemiah. Comparative analysis of the chemical nutrient composition of selected local and newly introduced rice varieties grown in Ebonyi State of Nigeria. Int. J. Agric. For. 2012; 2, 16-23.
N Ambreen, N Hanif and S Khatoon. Chemical composition of rice polishing from different sources. Pak. Vet. J. 2006; 26, 190-2.
A Rosniyana, NH Ajimilah, RI Hajar and SAS Norin. Chemical composition and physico-chemical properties of Mahsuri mutant and Basmati rice. MARDI Res. J. 1995; 23, 177-81.
IC Alaka, JOS Ituma and FC Ekwu. Physical and chemical properties of some selected rice varieties in Ebonyi state. Nig. J. Biotech. 2011; 22, 40-6.
How to Cite
Copyright (c) 2021 Walailak University
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.