Rice Technology Lab UPM-BERNAS | FACULTY OF FOOD SCIENCE AND TECHNOLOGY

Rice Technology Lab UPM-BERNAS

Research Laboratory of UPM-BERNAS

Research Laboratory of UPM-BERNAS was established at 2005 in the Faculty of Food Science and Technology to do research and analytical services for Padiberas Nasional
Berhad (BERNAS). BERNAS is an organization that handles the paddy and rice industry in Malaysia.

The vision, mission and policy of the research laboratory are as the followings:

Vision - To be a national resource center for usage, function and quality of rice.

Mission - To supply paddy and rice information based on the international standards to the paddy breeders, manufacturers, merchants, consumers as well as food industry and services.

Quality Policy - To ensure the satisfaction of customers, we are committed to carry out standard analysis to produce accurate and consistent results. Our work complies with ISO 17025, quality policy and documentation.


A. Contract Research


1.  Completed Projects

i. Research on standard compliance of commercial rice.

ii. Proximate composition and energy content of commercial rice.


2. On-going Projects

i. Establish data base for physical and chemical characteristics of rice.

ii. Evaluation of standard methods in rice grading.

iii. Optimum conditions of prepared rice to produce favoured rice texture.

iv. Correlation of different methods to determine amylose content in rice.

v. Determination of antioxidant in uncooked and cooked rice.

vi. Effect of cooking, cooling and freezing on the digestibility of rice starch.

vii. Quality and stability of micronutrient-enriched rice noodle.

 

B.  Analytical Services


1. Physical Analysis

i. Rice grading (dimension and composition of rice, foreign particles, damaged and broken rice)  

ii. Moisture content of kernel

iii. Degree of rice standard

iv. Weight of 1000 kernel

v. Pasting properties

vi. Texture properties


2. Chemical Analysis

i. Moisture

ii. Ash

iii. Protein

iv. Fat

v. Dietary fiber (total, soluble and insoluble)

vi. Carbohydrate (based on differences)

vii. Energy (based on calculation)

vii. Vitamin (B-1, B-2, B-3 and folic acid)

ix. Mineral (Phosphorus, potassium, magnesium, calcium, sodium, iron and zinc)

x. Starch

xi. Amylose

xii. Resistant starch

xiii. Glycemic index

 

 


Updated:: 10/10/2013 [radhiah]

MEDIA SHARING

FACULTY OF FOOD SCIENCE AND TECHNOLOGY
Universiti Putra Malaysia
43400 UPM Serdang
Selangor Darul Ehsan
0389468367
0389423552
C1503235480