Quality and Antioxidant Characteristics of Cooked Rice Influenced by the Mixing Rate of Glutinous Rice and Cooking Methods

Mi-Jung Kim;  ; Kyung Ha Lee; Hyun-Joo Kim; Jee Yeon Ko; Seuk Ki Lee; Hye Young Park; Eun-Yeong Sim; Sea Kwan Oh; Choon Ki Lee; Koan Sik Woo

doi:10.7740/kjcs.2017.62.2.096

Arsenic retention in cooked rice: Effects of rice type, cooking water, and indigenous cooking methods in West Bengal, India

The Science of The Total Environment ◽

10.1016/j.scitotenv.2018.08.172 ◽

2019 ◽

Vol 648 ◽

pp. 720-727 ◽

Cited By ~ 18

Author(s):

Ujjal Mandal ◽

Payel Singh ◽

Amit Kumar Kundu ◽

Debashis Chatterjee ◽

Jerome Nriagu ◽

...

Keyword(s):

West Bengal ◽

Cooking Methods ◽

Cooked Rice ◽

Cooking Water ◽

Arsenic Retention

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Impact of Clitoria ternatea (butterfly pea) flower on in vitro starch digestibility, texture and sensory attributes of cooked rice using domestic cooking methods

Food Chemistry ◽

10.1016/j.foodchem.2019.05.157 ◽

2019 ◽

Vol 295 ◽

pp. 646-652 ◽

Cited By ~ 4

Author(s):

Charoonsri Chusak ◽

Jowynn Ang Yu Ying ◽

Joseph Lim Zhien ◽

Porntip Pasukamonset ◽

Christiani Jeyakumar Henry ◽

...

Keyword(s):

Sensory Attributes ◽

Starch Digestibility ◽

Cooking Methods ◽

Clitoria Ternatea ◽

In Vitro Starch Digestibility ◽

Cooked Rice ◽

Butterfly Pea

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Changes in Soluble Protein Fractions of Rice Varieties after Cooking by Different Methods

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2016.53.3.5298 ◽

2016 ◽

Vol 53 (3) ◽

pp. 277

Author(s):

Suman ◽

Pinky Boora

Keyword(s):

Soluble Protein ◽

Protein Fractions ◽

Cooking Methods ◽

Cooking Method ◽

Rice Varieties ◽

Pressure Cooking ◽

Cooked Rice ◽

Rice Samples

The aim of this research was to study the changes in soluble protein fractions of six rice varieties cooked by four cooking methods viz. ordinary, pressure, microwave and solar cooking methods. In cooked rice albumin, globulin, prolamin and glutelin fractions ranged from 4.1 to 4.3, 11.6 to 12.2, 3.0 to 3.6 and 80.5 to 81.0 % under various cooking methods against 6.4, 14.6, 4.6 and 74.4 % in the uncooked samples. Results indicated that albumin, globulin and prolamin fractions decreased significantly after cooking. This decrease was accompanied by a significant increase in the glutelin fraction as compared to uncooked rice samples. Among cooking methods, albumin in pressure and solar, globulin in solar and prolamin in ordinary were significantly (P<0.05) higher than other methods. However, in respect of glutelin content microwave and solar cooking methods were superior to ordinary but at par to pressure cooking method.

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Chemical and Physical Characterizations of Cooked Rice Using Different Cooking Methods

Journal of Food and Nutrition Research ◽

10.12691/jfnr-8-11-4 ◽

2020 ◽

Vol 8 (11) ◽

pp. 638-645

Author(s):

Annis Catur Adi ◽

Nila Reswari Haryana ◽

Damar Rastri Adhika ◽

Adi Suwandi ◽

Heni Rachmawati

Keyword(s):

Cooking Methods ◽

Cooked Rice

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Laboratory Study of Vibrio cholerae O1 Survival on Three Types of Boiled Rice (Oryza sativa L.) Held at Room Temperature

Journal of Food Protection ◽

10.4315/0362-028x-71.12.2453 ◽

2008 ◽

Vol 71 (12) ◽

pp. 2453-2459 ◽

Cited By ~ 4

Author(s):

JOHN TANG YEW HUAT ◽

YAP KOK LEONG ◽

HING HIANG LIAN

Keyword(s):

Vibrio Cholerae ◽

Room Temperature ◽

Brown Rice ◽

Rice Grain ◽

White Rice ◽

Rice Grains ◽

Cooked Rice ◽

Glutinous Rice ◽

Vibrio Cholerae O1 ◽

Grain Surface

This study examined whether the survival of Vibrio cholerae O1 on contaminated cooked rice was influenced by the type of rice. Vibrios survived unchanged on clumps of glutinous white rice (wet, grains adhered) held at room temperature for 24 h. On nonglutinous white rice (slightly moist, grains separate), 30% viable vibrios remained at 24 h. On nonglutinous brown rice (moist, separate, covered with a mucus-like substance), the number of vibrios increased 2.7-fold at 24 h. Survival rates of vibrios on the surfaces of a row of five cooked rice grains after 2 h of exposure at room temperature were 86, 29, 12, and 4% for glutinous rice, white rice, and the endosperm and pericarp of brown rice, respectively. (Each boiled brown rice grain surface was partly pericarp and partly endosperm, which became exposed by a rupture of the pericarp.) Covering each inoculated grain with a similar cooked rice grain surface increased the corresponding figures to 93, 99, 60, and 94%. Scanning electron microscopy revealed that each type of cooked grain surface possessed a distinct microtopography. For example, the surfaces of glutinous rice grains consisted of separated overlapping strips with many holes, while the pericarps of brown rice were flat interspersed with small pits. In conclusion, each type of boiled rice produced a distinct survival pattern of V. cholerae O1 caused by both the distinct gross features and the fine surface characteristics of the rice. The significance of this finding is that the type of rice consumed can be a factor in cholera transmission by contaminated rice.

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Effects of Varieties and Cooking Methods on Physical and Chemical Characteristics of Cooked Rice

Rice Science ◽

10.1016/j.rsci.2016.08.006 ◽

2016 ◽

Vol 23 (5) ◽

pp. 282-286 ◽

Cited By ~ 7

Author(s):

Merynda Indriyani Syafutri ◽

Filli Pratama ◽

Friska Syaiful ◽

Achmad Faizal

Keyword(s):

Cooking Methods ◽

Chemical Characteristics ◽

Cooked Rice ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

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The product development of Thai fermented sausage with mixed Tomyum ingredients

British Food Journal ◽

10.1108/bfj-10-2016-0512 ◽

2017 ◽

Vol 119 (10) ◽

pp. 2203-2216

Author(s):

Pornpen Panjapiyakul ◽

Tongsuk Srinin ◽

Kamolnate Kitsawad

Keyword(s):

Product Development ◽

New Products ◽

New Product ◽

Preference Score ◽

Consumer Survey ◽

Fermented Sausage ◽

Content Type ◽

Cooked Rice ◽

Lemon Grass ◽

Glutinous Rice

Purpose The purpose of this paper is to study for the product development of Sai Krok Isan or Thai fermented sausage with Tomyum ingredients (TFS-TY) such as kaffir lime leaves, lemon grass, galangal root and chili. Design/methodology/approach To study the proper formula of TFS-TY in order to obtain certain characteristics of both fermented sausage and Tomyum attributes by varying the ratio of cooked glutinous rice to cooked rice of total rice content and Tomyum ingredients content. The nine-point hedonic preference method was conducted to evaluate TFS-TY with 30 untrained panelists. Consumer survey from 200 respondents were asked about their behaviors on fermented sausage and opinions to the new products. Findings The preference score of the 3:1 (cooked glutinous rice: cooked rice) gained the highest score in all sensory attributes as same as 16 percent of Tomyum ingredients. According to the consumer survey, the TFS-TY was accepted by 90 percent of the total 200 respondents and gained an overall score equal to 7.30±1.11. Research limitations/implications The varied preference of Thai respondents has affected on the acceptance of the new products. For example, some preferred very strong tastes either in sourness or spiciness, and some may be disliked. Originality/value The balancing characteristics of both products were very important. The new product should be identified by certain attributes in Thai fermented sausage and Tomyum. Over or less in any products gained lower preference attributes scores.

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Capsule-Packed Freezing of Cooked Rice and Glutinous Rice Cakes

Journal of Food Science ◽

10.1111/j.1365-2621.1983.tb09177.x ◽

1983 ◽

Vol 48 (4) ◽

pp. 1139-1144 ◽

Cited By ~ 5

Author(s):

H. MITSUDA ◽

F. KAWAI ◽

A. YAMAMOTO ◽

S. UENO

Keyword(s):

Cooked Rice ◽

Glutinous Rice ◽

Rice Cakes

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Cooking Characteristics of Three Parboiled Rice Varieties Locally Produced in Gogounou and Banikoara in North-Benin

Uganda Journal of Agricultural Sciences ◽

10.4314/ujas.v18i2.2 ◽

2018 ◽

Vol 18 (2) ◽

pp. 83-92

Author(s):

Valère Dansou ◽

Paul A. F. Houssou ◽

Raoul K. Balogoun ◽

Abel B. Hotegni

Keyword(s):

Rice Variety ◽

Cooking Methods ◽

Cooking Method ◽

Rice Varieties ◽

Parboiled Rice ◽

Cooked Rice ◽

Steam Cooking ◽

Swelling Capacity ◽

Rice Samples

Abstract. The cooking ability of three (03) parboiled varieties (IR 841, Oroukokey and Burkina) was evaluated. The method used consisted of four (04) steps: (i) Experimental determination of rice cooking parameters, (ii) evaluation of the three cooking rice methods, (iii) physical quality assessment of the three cooked rice samples and (iv) validation of the best rice cooking method by the women processors. At the laboratory level, results obtained show that for 5 g of every rice variety tested, the variety IR 841 cooked more quickly than the two othervarieties with a cooking time of 24±2 min for IR 841 and 31.25±1.25min and 29±1min respectively for the Oroukokey and Burkina varieties. As for the swelling capacity, the Oroukokey varieties and Burkina swelled more (3.31±0.15% and 3.77±0.34% respectively) than IR 841 variety (2.99±0.22%). Results of the three cooking methods tested with the restaurants, showed that the double cooking and the steam cooking was the most suitable method for cooking of IR 841 whereas the direct cooking method was most preferred for the Oroukokey and Burkina varieties. In conclusion, the double cooking methods was recommended for IR 841while direct cooking method was recommended for the Oroukokey and Burkina varieties.Keywords: IR 841, Oroukokey, Burkina, local, appropriate preparation.

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