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

Abstract

To analyze the effect of different lowland rice varieties and different cooking methods on physical and chemical characteristics of cooked rice. A factorial randomized block design with two factors was used and each combination of the factors was repeated three times. The first factor was rice variety (Ciherang and Ciliwung) and the second factor was the cooking method (stovetop, boiling and steaming, and rice cooker). Results showed that Ciherang and Ciliwung varieties were classified into slender grain rice type with yellow-red color. The amylose content of Ciherang was classified as moderate, while the amylose content of Ciliwung classified as low. The most abundant amino acid contained in Ciherang and Ciliwung varieties was glutamic acid. Statistical analysis showed that cooking method had significant effects on texture, lightness, chroma, hue and moisture content of cooked rice. Rice cooked with liwet method had the lowest texture value, lowest lightness value, highest chroma value, and highest moisture content.

Keywords

• physical and chemical characteristic
• cooking method
• rice
• variety
• amino acid