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429 Too Many Requests

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 *Corresponding author.

Email: khongsak@live.psru.ac.th

eISSN: 2550-2166 / © 2020 The Authors. Published by Rynnye Lyan Resources

  Food Research 4 (4) : 1089 - 1097 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

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Texture, microstructure and in-vitro starch digestibility of waxy rice cooked

with hydrocolloids

*Srikaeo, K. and Paphonyanyong, W.

Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Muang, Phitsanulok

65000, Thailand

Article history:

Received: 15 January 2020

Received in revised form: 3

March 2020

Accepted: 6 March 2020

Available Online: 26 March

2020

Keywords:

Waxy rice,

Guar gum,

Xanthan gum,

Sodium alginate,

Physicochemical property

DOI:
https://doi.org/10.26656/fr.2017.4(4).026

Abstract

Waxy rice which has been soaked in excessive water was cooked with hydrocolloid

solutions, corresponding to hydrocolloid concentrations of 0.3, 0.5 and 0.7 g/100 g rice.

Hydrocolloids studied were guar gum (GG), xanthan gum (XG) and sodium alginate (SA).

The hydrocolloid-cooked rice and the control sample, cooked in water without any

hydrocolloid, were determined for their starch retrogradation, texture, microstructure and

in-vitro starch digestion rate. It was found that hydrocolloid-cooked rice exhibited more

retrograded starch than the control, providing high melting enthalpies. Retrograded starch

caused the increased hardness of the cooked rice during storage, while adhesiveness and

springiness tended to decrease. Although, hydrocolloid-cooked rice retrograded more

during storage, it showed a lower hardness than the control sample due to the phase

separation of hydrocolloids. SEM images revealed that intact starch was completely

gelatinized. The control sample provided denser microstructure than the hydrocolloid-

cooked samples. While air cells were observed in the hydrocolloid-cooked samples

especially with XG. The hydrocolloid-cooked rice exhibited lower starch digestion rate

than the control. SA provided the lowest starch digestion rate, followed by GG and XG

respectively

1. Introduction

Rice in the form of milled rice kernels is consumed

as a staple food by almost half of the world population

particularly in Asia which had high consumption and

production. In Southeast Asia especially in northern and

northeastern of Thailand, Laos, and some parts of

Vietnam, people consume waxy rice, also called sticky

or glutinous rice, as the main meal (Piyawanitpong et al.,

2018). Milled rice is usually consumed as a cooked

grain. Unlike non-waxy rice which can be cooked by

boiling with water, waxy rice is usually cooked by

steaming the pre-soaked waxy rice until it becomes fully

cooked (soft and sticky texture). As starch is the major

component in rice grain, changes in starch during

cooking contribute to the cooked rice texture, and the

most important changes are starch gelatinization and

retrogradation (Perdon et al., 1999). Waxy rice starch

consists almost entirely of amylopectin. The functional

properties, as well as the texture of cooked waxy rice, are

strongly related to the fine structure of amylopectin (Shi

and Seib, 1992; Villareal et al., 1997; Jane et al., 1999;

Ramesh et al., 1999; Bhattacharya, 2009; Zhu et al.,

2010).

Freshly cooked waxy rice is soft, pliable and elastic

in texture. However, their characteristics could change

during storage as a consequence of various factors e.g.

starch retrogradation, moisture loss, staling and increased

firmness (Ji et al., 2007).

Through the process of retrogradation, the

gelatinized starch is transformed from an amorphous

state to a more ordered or crystalline state. Starch

retrogradation occurs readily during the storage of heat-

processed starchy foods, as a spontaneous process

reaching a metastable state of lower free energy.

Retrogradation, however, often exerts unacceptable

influences on the texture of starchy foods (Charoenrein

and Udomrati, 2013), such as in staling of bread and

hardening of rice cake (Chung et al., 2006). However, it

has been reported that starch retrogradation could result

in a reduction of the glycemic index (GI), due to the

increased resistance to digestive enzymes (Eerlingen et

al., 1994; Frei et al., 2003). Cooked rice is rapidly

digested, and therefore the GI of freshly cooked rice is

known to be relatively high among various starchy foods

(Chung et al., 2007).

https://orcid.org/0000-0003-4621-1690

 Srikaeo and Paphonyanyong / Food Research 4 (4) (2020) 1089 - 1097

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

Hydrocolloids are widely used as food additives to

improve stability and textures (Arranz-Martínez et al.,

2014). They have been reported to retard starch

retrogradation in various starches and cereal products

e.g. wheat starch (Zhou et al., 2008), maize starch (Fu

and BeMiller, 2017), bread (Anton and Artfield, 2008;

Davidou et al., 1996) and rice cakes (Turabi et al.,

2008). Most hydrocolloids are readily soluble in water

but rarely digested in human upper intestines, thus

providing the same physiological effects as dietary fibers

(Viebke et al., 2014; Li and Nie, 2016). As starch of

cooked waxy rice can be easily digested and their

textures become harder during storage, hydrocolloids

may help to improve the texture and starch digestibility.

Therefore, this study aimed to investigate the effects of

various hydrocolloids on the texture and digestibility of

cooked waxy rice. Moreover, most of the previous works

usually used rice starch or flour, this study investigates

the cooked intact rice grain.

2. Materials and methods

2.1 Materials

Waxy rice (RD 6 variety) harvested during

November 2018 was obtained from Phitsanulok Rice

Research Center (Thailand). The paddy was milled using

the pilot milling unit (NW 100, Natrawee Technology

Co., Ltd. Thailand). The rice sample (500 g) was passed

through dehusk equipment with rubber rollers to remove

the husk and then it was passed over an abrasive cone to

produce white rice. The polished white rice was stored at

4°C before used.

Three food-grade hydrocolloids, including guar gum

(GG), xanthan gum (XG) and sodium alginate (SA) were

obtained from Union Science Co., Ltd. (Thailand). All

chemicals and enzymes were analytical grade and

purchased from Sigma-Aldrich (Thailand) Co., Ltd.

2.2 Sample preparation

Waxy rice (polished white rice) was soaked in

excessive distilled water for 12 hrs at room temperature

and the water was then discarded. The soaked waxy rice

was mixed with the hydrocolloid solution, corresponding

to each hydrocolloid concentration of 0.3, 0.5 and 0.7

g/100 g rice. To facilitate the solubility, hydrocolloids at

the desired amount were dissolved in 25 mL distilled

water before mixing with waxy rice in the 50 mL beaker.

The rice samples mixed with hydrocolloids were

steamed for 25 mins using the electric steamer (Tefal

Model VC1006) until the rice is fully cooked, as

evidenced by visual inspection (no white core in the

cooked waxy rice kernels).

2.3 Starch retrogradation

Starch retrogradation properties were analyzed by a

differential scanning calorimeter (DSC). The DSC (DSC

1, Mettler Toledo, USA) equipped with a refrigerated

cooler was used. Freshly and stored cooked rice samples

were ground using the universal high-speed smashing

machines (FW80-1, Tianjin Taisite Instrument Co. Ltd.,

China). The moisture content of the ground samples was

adjusted to 70% wet basis (if needed) by adding distilled

water. The samples were accurately weighed (20±5 mg)

into aluminum DSC pans (100 µL) and hermetically

sealed. The sealed pans were kept at 4°C and taken for

DSC analysis at 0, 5 and 10 days. The DSC analysis was

run by scanning from 25–120°C, ramping at 10°C/min

and a hermetically sealed empty pan was used as a

reference, with nitrogen used as a purging gas. The

software used for the analysis of the resulting

thermograms was Stare software (ver. 9.20, Mettler

Toledo, USA). The endothermic transition associated

with the retrograded starch melting peak appearing

between 45-80°C was recorded. The enthalpy of

transition was estimated from the integrated heat flow

over the temperature range of the transition.

2.4 Texture analysis

The texture was examined for freshly cooked rice

and during storage at room temperature (0, 6, 12, 18 and

24 hrs), in order to monitor the staling, using the method

as described elsewhere (Chung et al., 2007) with some

modifications. Briefly, five kernels of cooked rice were

randomly selected and placed on the sample plate of a

texture analyzer (TA-XT2, Stable Micro Systems, UK).

A texture profile analysis (TPA) mode was selected

employing a cylinder-type plunger (20 mm diameter), a

crosshead speed of 0.5 mm/sec at a strain of 50%. Five

replicates from different sets of cooked rice kernels were

tested.

2.5 Microstructure

Microstructure of the dried-cooked rice grains was

examined by SEM (JEOL JSM-5910LV, JOEL USA

Inc.). Cooked rice samples were dehydrated using the

laboratory freeze dryer (Lyovapor™ L-200, BÜCHI

Labortechnik AG, Switzerland). The dried specimens

were placed on the sample holder with the help of a

double-sided scotch tape and sputter-coated with gold (2

mins, 2 mbar) before transferred to the SEM microscope.

2.6 In-vitro starch digestibility

In-vitro starch digestion, based on the simulated

small intestinal digestion, was conducted using the

method described earlier (Minekus et al., 2014) with

some modifications. Simulated intestinal fluid (SIF) was

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composed of 6.8 mL of 0.5 M KCl, 0.8 mL of 0.5 M

KH2PO4, 42.5 mL of 1 M NaHCO3, 9.6 mL of 2 M

NaCl, and 1.1 mL of 0.15 M MgCl2(H2O)6 in 400 mL of

distilled water. Pancreatin was diluted 1:5 (w/v) with SIF

and centrifuged at 3000 x g for 20 mins. The enzyme

solution was prepared by dilution of 5 mL of pancreatin

supernatant, 0.435 g of bile extract, and 2 mL of SIF.

Cooked rice samples were ground using a motar,

simulating the mouth chewing. The ground samples (0.5

g) were mixed with 26 mL of prepared SIF, 40 uL of 0.3

M CaCl2, 0.15 mL of 1 M NaOH, and 1.31 mL of

distilled water. After the addition of enzyme solution and

amyloglucosidase (0.2 mL per gram of starch in the

sample), the pH of the sample was adjusted to 6.0 using

1 M HCl, and the sample was incubated in a 37°C

shaking water bath. Aliquots of 0.1 mL were withdrawn

at 0, 30, 60, 90, 120, and 180 mins during digestion.

Each aliquot was replaced with 1.4 mL of absolute

ethanol and centrifuged at 3000 x g for 3 mins. The

released glucose content of the supernatant was analyzed

using the GOPOD kit (Megazyme International Ireland

Ltd., Wicklow, Ireland). Results were expressed as

percentage of starch hydrolyzed using the following

equation:

Digested starch (%) = 0.9 x Gr/Si

Where Gr is the amount of glucose released, and Si is the

initial amount of starch. A conversion factor of 0.9,

which is generally calculated from the molecular weight

of starch monomer/molecular weight of glucose

(162/180 = 0.9), was use (Goñi et al., 1997).

2.7 Statistical analysis

All values are expressed as means ± standard

deviations from at least triplicated data. Analysis of

variance (ANOVA) and test of significance were

performed using Minitab® ver. 18 with confidence level

of 95%. The samples were randomized for all the

analyses described above.

3. Results and discussion

3.1 Starch retrogradation

Starch retrogradation enthalpy of cooked waxy rice

samples stored from 0 – 10 days was investigated by a

DSC and the results are shown in Table 1.

A typical peak representing the melting of

retrograded amylopectin was detected and the onset,

peak and conclusion temperature ranged from 45-82°C

(data not shown). The starch retrogradation enthalpy

values increased with storage time, consistent with

increasing amounts of retrograded amylopectin. This

pattern is observed in all samples. It was found that the

control sample (waxy rice cooked without any

hydrocolloid) exhibited less retrograded amylopectin

(smaller enthalpies) compared to the hydrocolloid-

cooked rice samples (Table 1). Comparing among all

hydrocolloids used, the retrogradation enthalpies of the

same storage time were similar and the concentrations

(0.5% and 1.0%) did not strongly affect the enthalpy

values. XG provided higher values than those obtained

from the other hydrocolloids, except at 10 days in which

SA seemed to give higher values than the others.

The more intact granules and ordered structure of

starch in hydrocolloid-cooked waxy rice are proposed to

result in larger DSC enthalpies than the control (Ai et al.,

2018). However, from the texture analysis results (Figure

1), the rice samples cooked with hydrocolloids showed a

lower hardness than the control sample. This suggests

that amylopectin retrogradation may not be solely

responsible for the hardness of the cooked waxy rice.

The anti-firming action of the hydrocolloids could have

another origin. It is probably related to the phase

separation theory (Appelqvist and Debet, 1997).

Hydrocolloids may form a continuous soft phase with

water, which separates from a second phase made of

stiffened starch granules. The balance of these two

phases may affect the hardness of the cooked waxy rice.

Possibly the soft hydrocolloid-water phase is dominant

and yields the softer cooked rice texture as found in this

study. A similar phenomenon has been recently reported

in steamed-rice cake in which alginate formed a

continuous phase with water, whereas the partially

gelatinized starch granules were an included phase

distributed within the continuous phase. The reduced

hardness of aged rice cakes with alginate is more

dependent on the soft continuous phase than the hard

starch granules, therefore leading to a softer texture (Ai

et al., 2018). Moreover, hydrocolloids are

macromolecule which is unlikely to be able to penetrate

either intact starch granules or swollen granules

(Appelqvist and Debet, 1997). In addition, hydrocolloids

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Samples

Starch retrogradation enthalpy
(J/g dry sample)

0 day 5 days 10 days

Control 0.22±0.02e 0.54±0.02c 1.53±0.05d

Guar gum 0.5% 0.32±0.01cd 1.85±0.03a 2.46±0.12c

Guar gum 1.0% 0.30±0.01d 1.91±0.02a 2.59±0.06c

Xanthan gum 0.5% 0.43±0.02ab 1.69±0.07ab 2.89±0.01b

Xanthan gum 1.0% 0.47±0.01a 1.65±0.03ab 2.99±0.02ab

Alginate 0.5% 0.36±0.03bcd 1.47±0.11b 3.16±0.06a

Alginate 1.0% 0.40±0.02abc 1.50±0.13b 3.07±0.10ab

Table 1. Starch retrogradation enthalpy of the cooked waxy

rice samples stored from 0 – 10 days at 4°C

Values are mean ± standard deviation (n=3). Means with

different letters in the same column are significantly different

at p < 0.05.

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used in this study absorbed water first as they were pre-

dissolved prior to cooking with the rice grains.

Therefore, less water would be available for starch

granule swelling due to competitiveness with the

hydrocolloids (Gonera and Cornillon, 2002; Ramírez et

al., 2015).

3.2 Texture

Hardness, adhesiveness and springiness of the

freshly cooked rice and changes of textural properties

during storage at room temperature for 24 hrs are shown

in Figure 1.

Generally, cooked rice samples increased its

hardness when stored for a longer period. This

phenomenon was observed in both the control (cooked

without any hydrocolloid) and hydrocolloid-cooked rice

samples. However, the hardness of the control sample

was higher than that of the hydrocolloid-cooked rice.

This trend was found in all concentrations tested (0.5%

and 1.0%). Comparing among all hydrocolloids, GG and

SA provided lower hardness values than XG. Therefore,

it is suggested that hydrocolloids improved the texture of

cooked rice samples in both freshly and stored samples

by prolonging the soft texture of cooked waxy rice.

Hardness is usually used as the indicator for starch

retrogradation. As discussed earlier in the starch

retrogradation section, melting enthalpies of the control

sample were found to be lower than those of the

hydrocolloid-cooked rice samples (refers Table 1). This

indicated that the control sample retrograded slower than

the hydrocolloid-cooked rice samples. However, their

hardness values were higher. We assumed this could be

caused by phase separation as hydrocolloids might form

a continuous soft phase with water, and separate from a

second phase made of stiffened starch granules. The soft

hydrocolloid-water phase was dominant and prolonged

the soft cooked rice texture.

For adhesiveness and springiness, similar trend was

observed. The values tended to decrease as the storage

time increased. The difference is that the control sample

exhibited lower adhesiveness values while it showed

higher springiness values than those of the hydrocolloid-

cooked rice samples. Waxy rice is usually sticky when it

is fully cooked and thus its adhesiveness is high.

Hydrocolloids formed a continuous soft phase with water

and covered the rice grain surface. Consequently, this

retarded sticky properties of the cooked waxy rice and

thus the adhesiveness was low. In terms of springiness,

both the control and hydrocolloid-cooked rice samples

provided similar results and trends. The springiness

values of the control and hydrocolloid-cooked rice

samples were found to be not significantly different

(p>0.05), numerical data not shown. The values seemed

to be slightly decreased over the storage time.

Hydrocolloids have been widely used in food

products to modify texture, improve moisture retention,

control water mobility and maintain overall product

quality during storage. Nevertheless, the properties of the

hydrocolloids vary in a great extent depending on their

origin and chemical structure. Most of the published

articles used hydrocolloids in rice flour/starch products

(Srikaeo et al., 2018) and very few papers have

addressed the use of hydrocolloids in the intact rice

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Figure 1. Hardness, adhesiveness and springiness of the

cooked waxy rice samples during storage at room temperature

for 24 hrs.

Control = Cooked without any hydrocolloid, GG0.5 = Cooked

with 0.5% guar gum, GG1.0 = Cooked with 1.0% guar gum,

XG0.5 = Cooked with 0.5% xanthan gum, XG1.0 = Cooked

with 1.0% xanthan gum, SA0.5 = Cooked with 0.5% sodium

alginate, SA1.0 = Cooked with 1.0% sodium alginate.

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grains. One reported that hydrocolloids affected the

texture of cooked rice and the results depended on

hydrocolloid types (Chung et al., 2007). They found that

xanthan gum, gellan gum, sodium alginate, locust bean

gum and arabic gum made the cooked rice harder, and

hardness was increased with higher concentrations of

hydrocolloids. However, mixed data were obtained for

adhesiveness and springiness. Increased springiness

values for cooked rice were observed by adding

hydrocolloids at the low level. Opposite results

(decreased springiness) were found when adding

hydrocolloids at a high level. Hydrocolloids affected the

adhesiveness of cooked rice in a similar manner to the

springiness.  They concluded from the texture data that

the surface of the cooked rice became stickier and more

elastic (higher springiness) when a low level of

hydrocolloids was added. However, excess hydrocolloids

made the cooked rice less sticky and less elastic (Chung

et al., 2007).

Staling of starchy foods is typically associated with

the increase in compressive hardness due to starch

retrogradation and redistribution of moisture (Ai et al.,

2018). In this study, the increase of hardness in cooked

waxy rice is probably due to staling and starch

retrogradation. The use of hydrocolloids delayed the

increase of hardness when compared to the control

sample (Figure 1). In contrast to this study, hydrocolloids

were reported to increase the hardness of intact cooked

rice and the cause was due to the interactions between

the hydrocolloids and starch. It was proposed that

hydrocolloids might coat the surface or fill the cracks

inherent in the rice kernels and thus retard the leaching

of starch chains during cooking. Also, hydrocolloids in

the cracks could limit water penetration and thus the

cooked rice kernels showed increased hardness (Chung

et al., 2007). However, in this study, as the rice has been

soaked with water before cooking, we assumed that

water has been penetrated inside the cracks as well as in

the rice kernels. During cooking, starch had sufficient

water for gelatinization. While hydrocolloids absorbed

water, formed the soft continuous phase with water, and

coated the surface of the cooked rice. Effects of water

holding capacity of the hydrocolloids that coated the rice

kernels might help to reduce the hardness values of the

cooked rice when compared to the control sample. All

hydrocolloids used in this study also exhibited anti-

staling properties by delaying the rate of hardness

increase in the cooked rice samples when compared to

the control (Figure 1). SA was found to be the best in

terms of anti-staling properties. It should be noted that

the effects of anti-staling of hydrocolloids in starchy

foods are dependent on moisture content. Anti-staling

agents function by different mechanisms in high

moisture starchy foods than for the low moisture food

systems (Ai et al., 2018). The cooked waxy rice in this

study is considered a high moisture food.

3.3 Microstructure

SEM images of the rice samples cooked with

different hydrocolloids as well as the control sample are

shown in Figure 2. Notably that the SEM images were

observed in freshly cooked rice only, not in stored rice.

The images shown here are taken from the control and

hydrocolloid-cooked rice sample at 0.5% of hydrocolloid

used. The SEM images of the other samples provided a

similar trend and therefore they are not shown here.

From Figure 2, it can be seen that all longitudinal

and transverse sections of the samples, both the control

and hydrocolloid-cooked rice samples, showed the mud-

like or fused-mass structure. This occurred as a result of

completely gelatinized starch (Srikaeo et al., 2006)

together with the disrupted protein bodies occupied all

the air spaces in the endosperm. The hydrothermal

treatment during cooking caused irreversible swelling

and fusion of fully starch granules, resulted together with

the transformation of the crystalline form of starch into

an amorphous form. Thus, the orderly polyhedral

structure of compound starch granules changed into a

coherent mass (Chandrasekhar and Chattopadhyay,

1990).

Previous works on the microstructure of rice mixed

with hydrocolloids were usually in the form of rice

starch or flour products, with scarce literature on the

grain kernels. In this study, as the rice kernels were

soaked in water before cooking and the hydrocolloids

were dissolved before mixing with the soaked rice

kernels. During cooking, hydrocolloids absorbed water

while starch gelatinized. As mentioned earlier,

hydrocolloids are macromolecule which is unlikely to be

able to penetrate either intact starch granules or swollen

granules (Appelqvist and Debet, 1997). Thus, we

assumed that the interactions between hydrocolloids and

starch granules were minimal during cooking. In

addition, the surface of the cooked rice (longitudinal

sections) of the hydrocolloid-cooked samples was found

to be smoother than that of the control. This indicated

that the hydrocolloids could cover all the other layer

during cooking (Figure 2).

Rice grains naturally contain fine cracks throughout

the endosperm. Cooked grains also contain cracks in the

starchy endosperm which appear similar to those in the

raw grains. The cracks serve as channels for the flow of

water into the grain during cooking. Two types of

structures are evident in the cooked grains: those where

the starchy endosperm remains intact and those

containing voids in the central endosperm (Ogawa et al.,

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2003). The voids or internal hollows in the cooked grains

account for most of the deformation and swelling of the

grain during cooking and are probably the result of rapid

pressure buildup (steaming) and subsequent expansion or

localized explosion within the grain (Horigane et al.,

2000).

In this study, the voids are clearly seen in both the

control and hydrocolloid-cooked samples, as observed

by the transverse sections in SEM images. The control

sample provided denser microstructure than the

hydrocolloid-cooked samples. While air cells were

observed in the hydrocolloid-cooked samples especially

with XG, followed by GG and SA. Among all

hydrocolloids, SA provided the denser microstructure

than the others. During cooking, hydrocolloids absorbed

water and coated the outer layer of the rice kernels, while

some could fill up the cracks. Starch in the intact grains

gelatinized using water, the majority from which it

absorbed during the soaking process. Excessive water

from the hydrocolloid-water solutions used for cooking,

after being absorbed by the hydrocolloids, may be

available to aid the starch gelatinization but it should be

limited. This scenario that limits the water availability in

hydrocolloid-cooked rice samples may result in the

porous microstructure when compared to the control

(Figure 2). Different properties of hydrocolloids

especially the shear-thinning character of xanthan gum

which is more pronounced than those of guar gum and

sodium alginate (García-Ochoa et al., 2000) may cause

the more porous microstructure in cooked rice. In

addition, the dense microstructure observed in the

control sample may result from the completed starch

gelatinization with excessive water, giving the dense

mud-like structure.

3.4 In-vitro starch digestibility

Figure 3 shows the starch digestogram of the cooked

rice samples. Notably that the in-vitro starch digestion

rate was conducted for freshly cooked rice only, not in

stored rice.

In general, the hydrocolloid-cooked rice samples

exhibited lower starch digestion rate than the control.

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Transverse sections

(bar = 500 µm)

Transverse sections

(bar = 100 µm)

Longitudinal sections

(bar = 500 µm)

Cooked rice control samples

Cooked rice with guar gum

Cooked rice with xanthan gum

Cooked rice with sodium alginate

 Figure 2. SEM images of the cooked waxy rice samples.

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Percentage of digested starch of the control sample

reached almost 100% at the end of the test period (180

min). While the final digested starch of the hydrocolloid-

cooked rice samples ranged from 62-90 g/100 g dry

sample. Comparing among all hydrocolloids used, SA

exhibited the lowest starch digestion rate, followed by

GG and XG respectively. With the same hydrocolloid,

higher concentration, 1.0%, provided lower starch

digestion rate (Figure 3). It is summarized in this study

that cooking rice with hydrocolloids provided benefits in

terms of decreased starch digestion rate and this could

contribute to the reduced GI of the cooked rice.

The effects of various hydrocolloids on starch

digestibility of cooked rice have been previously

investigated (Chung et al., 2007), observing that the

enzymatic digestion pattern changed in the presence of

hydrocolloids. However, no clear trend could be

established because the global effect on the starch

digestion fractions was largely dependent on the

hydrocolloid type. The impact also varied depending on

the starch origin and food type (Srikaeo et al., 2018). It

has been reported that hydrocolloids could either

decrease or increase starch digestion rate in noodles

made with various cereal flours (Jang et al., 2015). Most

of the published papers suggested that hydrocolloids

could retard starch digestion rate in food systems e.g. SA

in rice dough (Koh et al., 2009) and arabic gum in high-

amylose rice noodles (Bae et al., 2019) and in mixed

grain porridge (Hu et al., 2014). Although, some

suggested that hydrocolloids could increase the rate of

starch digestion in fermented rice noodles (Srikaeo et al.,

2018).

The mechanisms have been proposed that

hydrocolloids could inhibit the enzymatic hydrolysis by

different ways, either single or a combined effect, e.g.

work as a barrier to enzyme access to starch granules,

encapsulate starch granule and preventing enzyme

attack, increase the slowly digestible starch fraction in

the food systems, inhibit starch from accessing the water

in the food systems, restrict the water in starchy foods,

increase the viscosities of digesta, or restrict the

accessibility of the digestive enzymes (Chung et al.,

2007; Roberts, 2011; Fabek et al., 2014; Jung et al.,

2017).

4. Conclusion

The texture of cooked waxy rice changes during

storage because of various factors e.g. starch

retrogradation, moisture loss, staling and increased

firmness. Hydrocolloids have been used as additives in

various food products. The application of hydrocolloids

in intact grains is very scarce in the literatures. This

study cooked waxy rice with three hydrocolloids (GG,

XG and SA). The findings suggested that hydrocolloid-

cooked waxy rice exhibited more retrograded starch than

the control rice sample. However, hydrocolloids

improved the texture of cooked waxy rice by prolonging

the soft texture during storage and delayed the starch

digestion rate. Notably that the effects of hydrocolloids

depend greatly on the type of hydrocolloids. The

information obtained from this study could help to

understand the changes of physicochemical properties of

cooked waxy rice and consequently provide benefits for

designing proper processes or products from waxy rice.

Conflict of Interest

The authors declare no conflict of interest.

Acknowledgments

This study was financially supported by the Thailand

Science Research and Innovation, formerly known as the

Thailand Research Fund (TRF-RRI Grant No.

MSD61I0013). The cooperation from the industrial

partner is greatly acknowledged.

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RESEARCH REPORT

ISLAMIC FINANCIAL PRODUCT DEVELOPMENT:

A STUDY ON THE PRACTICE OF SELECTED MALAYSIAN

ISLAMIC FINANCIAL INSTITUTIONS

CODE: PPPP (E)/2005

LEAD RESEARCHER:

MUHAMAD MUDA

CO-RESEARCHER:

ABDULLAAH JALIL

UNIVERSITI SAINS ISLAM MALAYSIA

MARCH 2008

RESEARCH REPORT

ISLAMIC FINANCIAL PRODUCT DEVELOPMENT: A STUDY ON

THE PRACTICE OF THE SELECTED MALAYSIAN ISLAMIC

FINANCIAL INSTITUTIONS

CODE: PPPP (E)/2005

UNIVERSITI SAINS ISLAM MALAYSIA

Bandar Baru Nilai, 71800 Nilai

Negeri Sembilan Darul Khusus

RESEARCH REPORT

ISLAMIC FINANCIAL PRODUCT DEVELOPMENT: A STUDY OF

THE SELECTED MALAYSIAN ISLAMIC FINANCIAL

INSTITUTIONS

CODE: PPPP (E)/2005

Lead Researcher:

MUHAMAD MUDA (S113)

(Faculty of Economics and Muamalat)

Tel: 06-798 8014

Email: mmuda@usim.edu.my

Co-Researcher:

ABDULLAAH JALIL (S171)

(Faculty of Economics and Muamalat)

Tel: 06-798 8721

Email: abdullaah@usim.edu.my

UNIVERSITI SAINS ISLAM MALAYSIA

Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan Darul Khusus

Website: www.usim.edu.my

MARCH 2008

mailto:mmuda@usim.edu.my

mailto:abdullaah@usim.edu.my

http://www.usim.edu.my/

 i

DECLARATION

We hereby declare the work in this research project is our own except for quotations and

summaries which have been duly acknowledged.

Date: 1 December 2016      Signature:

        Lead Researcher

        Muhamad Muda

        Co-researcher:

        Abdullaah Jalil

 ii

ACKNOWLEDGEMENT

 بسم اهلل الرحمن الرحيم
وعلى آله  سيدنا محمد  الحمد هلل رب العالمين، والصالة والسالم على أشرف األنبياء والمرسلين،

 وصحبه أجمعين، أما بعد،

First of all, we thank Allah SWT who enabled us to undertake this research project and

complete it. It is a privilege to express our gratitude for those whose valuable advice,

constructive criticism and painstaking have made this research possible.

The deepest debt of gratitude we owe to Islamic Science University of Malaysia (USIM)

for the funding of the research as well as to the Centre for Research and Conference

Management (PPPP) for the great cooperation given throughout the period of this study.

The researchers would also like to thank all the relevant parties and individuals who have

directly or indirectly helped us. Our appreciation also goes out to the staffs of PPPP,

USIM and all the respondents who have participated in our case study particularly Bank

Muamalat Malaysia Berhad and Bank Islam Malaysia Berhad.The researchers really

value their views, contributions, ressponses, perceptions and constructive comments.

The researchers woul also like to thank our dean, Prof. Dr. Hajah Mustafa, for his

continous support, guidance, and expert inputs. He has given the researchers an

opportunity to complete the research report as good as possible.

Our deepest gratitude also goes to our beloved families, for their inspiration and

understanding in this humble academic endeavour.

From the desks of,

March 2008

Muhamad Muda

Abdullaah Jalil

 iii

ABSTRACT

Islamic banking and financial institutions should be able to foresee the needs of the

market and roll out Islamic financial products and services in advance of conventional

products to ensure constant growth and competitiveness of Islamic banking and financial

products. However, Islamic banking and financial products and services tended to

duplicate the conventional ones, resulting in these products losing value and causing

some confusion in their interpretation. Hence, it is essential for the Islamic financial

institutions to move beyond the adaptation of conventional products and stimulate new

ideas that will help the Islamic banking and financial industry nourish. The subject of

Islamic financial product development covers various aspects of studies.This study aims

to analyze the framework of Islamic financial product development qualitatively and

discuss the issues arise in the process based on primary and secondary sources. The

output of this study should contribute to the advancement of procedure for Islamic

financial product development as it is the most imperative tool for the Islamic financial

institutions to meet their increasing concern about profitability, liquidity, assets value,

risk management as well as product acceptability. The study proves that Islamic financial

product development should be Shariah-oriented, risk-management prudent and

customer-driven. It is an area in which Islamic financial institutions should focus their

resources.

 iv

TABLE OF CONTENTS

DECLARATION ................................................................................................................. i

ACKNOWLEDGEMENT .................................................................................................. ii

ABSTRACT ....................................................................................................................... iii

TABLE OF CONTENTS ................................................................................................... iv

LIST OF TABLES ............................................................................................................. vi

LIST OF FIGURES .......................................................................................................... vii

ABREVIATION .............................................................................................................. viii

CHAPTER 1: INTRODUCTION ....................................................................................... 1

1.0 Introduction ............................................................................................................... 1

1.1 Problem Statement .................................................................................................... 4

1.2 Research Objectives .................................................................................................. 4

1.3 Importance of the Research ...................................................................................... 5

1.4 Scope of the Research ............................................................................................... 6

1.5 Limitations of the Research ...................................................................................... 6

1.6 Organization of the Research .................................................................................... 6

1.7 Summary ................................................................................................................... 7

CHAPTER 2: LITERATURE REVIEW ............................................................................ 8

2.0 Introduction ............................................................................................................... 8

2.1 Definition of New Islamic Financial Products.......................................................... 9

2.2 Guidelines for Islamic Financial Product Development in the Malaysian Islamic

Financial System ........................................................................................................... 10

2.3 Theoretical perspectives and Current Understanding on the Islamic Financial

Product Development.................................................................................................... 14

2.4 Islamic Banking Products ....................................................................................... 16

2.5 Islamic Capital Market Products: Sukuk or Islamic Bonds .................................... 20

2.6 Framework of New Service Development - Review of Froehle & Roth (2007) .... 30

2.6.1 Process-oriented ............................................................................................... 31

2.6.2 Resource-oriented ............................................................................................ 32

2.6.3 Resource-Process Framework .......................................................................... 33

2.7 Review of Gainor (2000) ........................................................................................ 34

2.8 Gaps in Understanding of Islamic Financial Product Development ....................... 36

CHAPTER 3: RESEARCH METHODOLOGY .............................................................. 37

3.0 Introduction ............................................................................................................. 37

3.1 Research Design...................................................................................................... 37

3.2 Sources of Information and Samples Selection ...................................................... 37

3.3 Qualitative Methods of Analysis ............................................................................ 41

3.3.1 Content Analysis .............................................................................................. 41

3.3.2 Case Study ....................................................................................................... 41

3.3.3 Grounded Theory ............................................................................................. 42

3.4 Research Analytical Framework ............................................................................. 42

CHAPTER 4: RESULTS AND DISCUSSION ................................................................ 44

Findings I: Content Analysis ........................................................................................ 44

4.1 Shariah Approach to the Islamic Financial Product Development ..................... 44

 v

4.1.1 Ijtihad As a Mean of Islamic Financial Product Development .................... 44

4.1.2 Salient Features of Fiqh Muamalat: The Basis for Islamic Financial Product

Development ......................................................................................................... 45

4.1.3 The Starting Point of Shariah Analysis for Product Development: Avoidance

of the Invalidating and Defecting Factors ............................................................. 47

4.1.4 The Application of Shariah Concepts: An Analysis on Islamic Bonds And

Islamic Banking Financing ................................................................................... 51

4.1.4.1 Shariah Concepts of Islamic Bonds ...................................................... 51

4.1.4.2 Shariah Concepts of Financing in the Malaysian Islamic Banking

System ............................................................................................................... 56

4.1.5 Main Shariah Issues in Islamic Financial Product Development ................ 58

4.1.5.1 Heavy Reliance on the Fixed-Return Mode of Islamic Concepts......... 59

4.1.5.2 The Underutilization of Islamic Partnership Concept .......................... 60

4.1.5.3 The Practice of Legal Device ................................................................ 64

4.1.5.4 Harmonization of Opinions................................................................... 65

4.1.6 Analytical Approach for Shariah Compliance Status .................................. 67

Findings II: Case Study ................................................................................................. 68

4.2.1 The Framework of Bank Muamalat Malaysia Berhad ..................................... 68

4.2.2 The Framework of Bank Islam Malaysia Berhad (BIMB) .............................. 77

4.2.3 Review and Analysis of the Frameworks ........................................................ 84

4.2.4 Rooms for Improvements ................................................................................ 87

Findings III: Grounded Theory ..................................................................................... 89

4.3 Critical Aspect and Issues in the Islamic Financial Product Development ........ 89

CHAPTER 5: FINDINGS AND CONCLUSION ............................................................ 91

5.0 Introduction ............................................................................................................. 91

5.1 Summary of the Findings ........................................................................................ 91

5.2 Implication of the Study.......................................................................................... 93

5.3 Conclusion .............................................................................................................. 93

BIBLIOGRAPHY ............................................................................................................. 95

APPENDICES .................................................................................................................. 99

 vi

LIST OF TABLES

Table 1: Islamic Banking Products and the Applicable Shariah Concepts ....................... 17

Table 2: List of Sukuk Approved by Securities Commission from 2001 until the 3
rd

Quarter of 2007 ................................................................................................................. 20

Table 3: Interviewees and Their Institutions Selected for the Purpose of this Research .. 39

Table 4: Salient Features of Fiqh Muamalat vis-à-vis Fiqh Ibadat ................................... 46

Table 5: The relationship between the maslahah concept and Shariah objectives ........... 47

Table 6: Shariah Concepts for the Approved Islamic Bonds in 2005............................... 56

Table 7: Major Shariah Concepts for Financing as at end-2005 in the Malaysian Islamic

Banking System ................................................................................................................ 58

Table 8: Analysis of the Practice of Bank Muamalat and Bank Islam ............................. 84

 vii

LIST OF FIGURES

Figure 1: The Resource-Process Framework (RPF) of New Service Development ......... 34

Figure 2: Research Analytical Framework ....................................................................... 43

Figure 3: Four Main Invalidating and Defecting Factors ................................................. 51

Figure 4: The Application of Shariah Contracts in Islamic Bonds (Sanadat and Sukuk) . 54

Figure 5: The Application of Shariah Contracts in Islamic Banking Institutions

(Financing and Services)................................................................................................... 57

Figure 6: Types of Partnership in Islamic Jurisprudence .................................................. 63

Figure 7: Analytical Approach for Shariah Compliance Status of Financial Products .... 67

Figure 8: The Framework of Islamic Financial Product Development in Bank Muamalat

Malaysia Berhad ............................................................................................................... 73

Figure 9: Stages of Product Development ........................................................................ 74

Figure 10: The Framework of Islamic Financial Product Development in Bank Islam

Malaysia Berhad ............................................................................................................... 81

Figure 11: Main Areas of Islamic Financial Product Development ................................. 90

 viii

ABREVIATION

AAOIFI Accounting and Auditing Organization for Islamic Financial Institutions

BBA  Bay’ bi-thaman ajil (Deferred payment sale)

BIMB  Bank Islam Malaysia Berhad

ICM  Islamic Capital Market

IFIs  Islamic Financial Institutions

IFPs  Islamic Financial Products

IT  Information Technology

NSD  New Service Development


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PENUNTUT ILMU
Dr. Abdullaah Jalil
40 Hadith (13)

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About

Blog
Category: Uncategorized
Sembang Kari
March 21, 2021
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SEMBANG KARI
Kritik ulama’ berapi-api,
Bid’ahkan sana kafirkan sini,
Bertambah ego dan takabbur diri,
Rupanya hanya sembang kari.
Talaqqi ilmu dipandang sepi,
Ulama’ muktabar tak dikenali,
Kitab muktamad ditolak ke tepi,
Hanya pandai sembang kari.
Belajar agama dua tiga kali,
Dah rasa diri seperti mufti,
Dakwa hanya nak ikut Nabi,
Hakikatnya hanya sembang kari.
Jauhilah sikap dan perangai Takfiri,
Tajsim dan Tashbih juga Tabdi’i,
Sibukkan perbaiki diri sendiri,
Tinggalkanlah sikap sembang kari.
PENUNTUT ILMU 😎
Konvensyen Memperkukuhkan Pemikiran Ahli Sunnah Wal Jama’ah (ASWJ)
August 27, 2020
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Link Pembentangan
Fiqh Muamalat | 01.09.2019
July 9, 2020
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Kuliah Subuh
Tarikh: 1 September 2019
Masjid Al-Hasanah, Bangi
Buku “Menjawab Persoalan Agama: Konsep al-Tark dan Perkara Baru dan Baik dari Perspektif Shariat” (2013)
May 29, 2020
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Abdullaah Jalil. (2013). Menjawab Persoalan Agama: Konsep al-Tark dan Perkara Baru dan Baik dari Perspektif Shariat. Nilai: Wisdom Publication.
Muat turun PDF di
SINI
“Ramadan Karim”
April 24, 2020April 24, 2020
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[Boleh atau tidak menyebut “Ramadan Karim”]
Isu/Permasalahan:
Telah tersebar satu video yang menyatakan bahawa “Tidak Boleh” menyebut sifat Karim pada bulan Ramadan.
Jawapan ringkasnya:
Pusat Fatwa Jordan (Da’irat al-Ifta’ al-‘Amm al-Urduniyyah) telah menjawab isu ini.
Berikut adalah nas dan terjemahannya.
ينبغي للمسلم إظهار فرحته بالمناسبات الدينية، وبقدوم مواسم الخير والبركة كشهر رمضان المبارك، بل في ذلك ما يدل على انتمائه لهذا الدين الحنيف والاعتزاز به، قال تعالى: قُلْ بِفَضْلِ اللَّهِ وَبِرَحْمَتِهِ فَبِذَلِكَ فَلْيَفْرَحُوا هُوَ خَيْرٌ مِمَّا يَجْمَعُونَ يونس/58.
Hendaklah seseorang Muslim itu menzahirkan kegembiraannya pada waktu munasabah-munasabah keagamaan Islam, juga pada waktu datangnya musim-musim kebaikan dan barakah seperti bulan Ramadan al-Mubarak. Bahkan pada penzahiran [kegembiraan] itu terdapat [bukti] yang menunjukkan betapa dia menyandarkan dirinya/menisbahkan dirinya kepada agama [Islam] yang lurus ini dan dia berbangga dengannya.
Allah SWT berfirman: Katakanlah (wahai Muhammad), dengan limpah kurnia Allah dan kasih sayangNya, maka hendaknya mereka bersukacita, kerana ia lebih baik daripada apa yang mereka himpunkan (dari segala benda dan perkara yang tidak kekal)” (Yunus:58)
ومن ذلك تهنئة الناس بعضهم بعضاً بشهر رمضان واستعمال عبارة “رمضان كريم”؛ إذ لم يرد ما ينهى عن ذلك، كما يجوز إطلاق صفة الكرم على رمضان لما فيه من تفضّل الله تعالى على عباده في هذا الشهر العظيم من الخير والبركة ومضاعفة الأجر، ونسبة الشيء إلى سببه جائزة، ومن ذلك تعليق الزينة والأنوار والأهلة والفوانيس وغيرها، مما يدخل الفرح والسرور إلى النفوس.
Dan di antaranya ialah mengucapkan tahniah kepada orang ramai, sesama mereka, dengan [kedatangan] bulan Ramadan, dan dengan PENGGUNANAN ibarat “RAMADAN KARIM”, kerana tidak ada larangan yang datang [dari Shariat] bagi melarang perkara tersebut.
Begitu juga, HARUS untuk menggunakan/meletakkan sifat AL-KARAM (Mulia) bagi bulan Ramadan kerana padanya terdapat limpah kurnia Allah Ta’ala kepada para hambaNya di dalam bulan yang sangat mulia ini daripada [pelbagai bentuk] kebaikan dan keberkatan serta pahala yang digandakan.
Dan penisbahan sesuatu perkara kepada sebabnya adalah harus [seperti Menisbahkan kemuliaan kepada Ramadan kerana kemuliaan limpah kurnia Allah padanya].
Dan di antaranya (penzahiran kegembiran dengan kedatangan musim kebaikan seperti Ramadan), ialah menggantungkan perhiasan, lampu-lampu, imej anak bulan, pelita dan seumpamanya, yang memasukkan kegembiraan dan kebahagian ke dalam jiwa-jiwa [umat Islam].
Boleh rujuk kenyataan Pusat Fatwa Jordan di sini:
“Penuntut Ilmu”
Shariah Town Hall
August 9, 2018August 9, 2018
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Shariah Town Hall di Bank Rakyat sebentar tadi.
Alhamdulillah, satu initiatif yang sangat baik oleh pihak pengurusan Bank Rakyat dalam membudayakan Kepatuhan Shariah dan meningkatkan kefahaman staf Bank Rakyat tentang Tadbir Urus Shariah dan perkara berkaitan.
Alhamdulillah.
Bicara Pengurusan Perbankan Islam dan Takaful
April 20, 2017
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Tutorial – Saving Accounts
March 7, 2017
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Kuliah Fiqh Muamalat – Wadiah
March 7, 2017
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Bengkel Penyelidikan FRGS, Cyberjaya
December 18, 2016
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