Chemical and Physical Characterizations of Cooked Rice Using Different Cooking Methods

Abstract

Various cooking methods: conventional (CV), rice cooker (RC), and steam (ST) were applied to Black rice, Brown rice, semi-organic white rice (Berlian sae), and organic white rice (Slyp super). The aim is to explore the effect of various cooking methods on different types of rice, including its eating quality. The uncooked and cooked rice were analyzed for chemical and physical characteristics including water, ash and nutrient content, morphology using Scanning Electron Microscopy, crystallinity using X-ray diffraction (XRD) analysis, and thermal property using simultaneous Thermogravimetry/Differential Thermal Analysis (TG/DTA) analysis. It was demonstrated that different results of organoleptic, nutrient and physical properties changes occurred when the rice is processed with the commonly used cooking methods. The results can be taken into consideration in choosing the method for particular rice varieties and the intended result. Cooked brown and black rice less likable in organoleptic than white rice. Brown rice is less preferred using conventional if the better texture wants to be achieved and can still be optimized with two other methods. For Berlian Sae, the steam method is less preferred for the two varieties if better taste wants to be achieved.