Effects of cooking methods and time on the physical properties of cooked glutinous rice

Glutinous rice is primarily grown in Southeast Asia, and it is highly diversified in uses. There is a limited study on the effects of different cooking methods on the physical properties and cooking time of glutinous rice. This study aims to evaluate the effects of different cooking methods on the physical properties and cooking time of glutinous rice. Before cooking, the glutinous rice obtained was stored for two months under 4°C and 28°C to represent chilled and ambient storage conditions. For the steaming method, 250 g of glutinous rice from the two conditions were soaked at room temperature for 3 hours, then cooked using an electric steamer. Meanwhile, the unsoaked glutinous rice was used for the boiling method in an electric rice cooker. This study uses soaked and unsoaked glutinous rice to represent the two common cooking methods consumers use. Based on the results, the cooked glutinous rice from storage condition B had the significantly (p<0.05) highest increment in apparent density (2086.14kg/m3) and cooking time (34.07 minutes). Also, they had the highest reduction in length (8.68 mm), equivalent diametre (2.95mm), projected area (0.23), surface area (25.69mm2), volume (13.45mm3), and weight (0.0279g) when compared to storage condition A. The size of cooked glutinous rice is greater than that of steamed glutinous rice, which shows more expansion. Boiling produced greater swelling and water uptake, while steaming resulted in more compact grains with lower expansion. Hence, this study contributes to improving quality control in product development and guides on optimal cooking practices for consumers.

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