The objective of this research was to study the dominant feature of Khao Wong glutinous rice Kalasin province for geographical indications. The effect of three cultivated areas of glutinous rice variety (RD6) consisting of Khao Wong Huai Mek and Kong Chai districts was investigated along with their physicochemical textural properties and thermal properties. For the effect of different cultivated areas on glutinous rice properties the significant effect of different cultivated areas on chemical compounds viscosity and textural properties was observed (p?0.05). There was no significant effect of cultivated areas on amylose content (p>0.05). The highest protein and ash contents and the lowest setback hardness and chewiness values were found in the sample cultivated in Khao Wong district area. The aroma compounds analysis of rice samples revealed that methanecarboxylic acid was observed in glutinous rice cultivated in all studied areas. Whereas the highest content of 122-Trimethylcyclopropylamine was found in the sample cultivated at Khao Wong and Kong Chai districts. In addition the highest content of 2-cis-9-octadecenyloxyethanol was observed in glutinous rice cultivated at Huai Mek district.

These researches were to determine the preparing and drying on physical and chemical properties of germinated khaohang rice from KDML105. Two factors on study were preparing germinated khaohang rice (chill at 5 oC and frozen -20 oC) and drying method (tray drier and infrared drier). The results on expansion (%) and texture of cooked rice found that there were not significant influence interaction and two main factors. But main factor on infrared drying method were affected to the highest head rice yield (%) and lowest on Chroma (C*). As same as gamma amino butyric acid (GABA) had the highest 23.37 (mg/100g) and preparing germinated khaohang rice had between 20.50 to 22.21 (mg/100g). The pasting properties reducing sugar total phenolic scavenging activity of DPPH free radical (%) and resistance starch were significant influence interaction.