Effect of Cooking Methods on Proximate Analysis and Sensory Characteristics of Local Phayao Purple Rice and White Sticky Rice, Phayao
Abstract
Purple rice is local glutinous rice of Asia that was reddish color and more nutritional than white sticky rice. Currently, the consumption of rice was not popular because it was hardness and loose. Therefore, this study was designed to evaluate the effect of three cooking methods; method A soaked purple rice in warm water overnight before cooking, method B soaked purple rice in water overnight before cooking, and method C boiled purple rice 10 minutes and soaked it overnight before cooking on proximate analysis and sensory characteristics of local Phayao purple rice and white sticky rice. After that, there were sensory test of cooked purple rice from three different methods among adult 30-40 years old. The result showed that the texture and tasty of three methods was no significant (p > 0.05), however there showed significant difference (p ≤ 0.05) in color and odor of method A, method B and method C. Furthermore, the proximate analysis (Energy, carbohydrate, protein, fat, and dietary fiber) of cooked purple rice showed significant difference (p ≤ 0.05) of 3 methods; method C was the highest of dietary fiber (4.25 ± 0.19%) and lowest of available carbohydrate (28.61 ± 0.38 %). Overall, method C was found the most benefit in term of texture properties and nutrients. Keywords : Purple rice, glutinous rice, organoleptic, steaming, nutrient analysisReferences
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Chaing, PY., and Yeh, AL. (2002). Effect of soaking on wet-milling of rice. Journal of Cereal Science, 35, 85-94.
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Shinke, R., Nishira, H., and Mugibatashi, N. (1973). Type of amylases in rice grain. Agricultural and biological chemistry, 37(10), 2437-2438.
Suman, B., and Pinky, B. (2015). Effect of cooking methods on nutritional quality of rice (Oryza saliva) varieties. Asian Journal of Dairy & Food Research, 34(2), 136-140.
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Xia, M., Ling, WH., Ma, J., Kitts, DD., and Zawistowski, J. (2003). Supplementation of diets with the black rice pigment fraction attenuates atherosclerotic plaque formation in apolipoprotein e deficient mice. The
Apichai, S., Pongchaidecha, A., Kaeapai, W., Jitprawet, N., and Lailerd, N. (2012). Beneficial effects of Thai purple sticky rice supplement in streptozotocin induced diabetic rats. CMU Journal of Natural of Sciences, 11(1), 371-81.
Chaing, PY., and Yeh, AL. (2002). Effect of soaking on wet-milling of rice. Journal of Cereal Science, 35, 85-94.
Guo, H., Ling, W., Wang, Q., Liu, C., Hu, Y., Xia, M., Feng, X., and Xia, X. (2007). Effect of anthocyanin-rich extract from black rice (Oryza sativa L. indica) on hyperlipidemia and insulin resistance in fructose-fed rats. Plant Foods for Human Nutrition, 62(1), 1-6.
Horrungsiwat, S., and Therdthai, N. (2016). Effect of cooking methods on quality of Jasmine rice. In Proceedings of 53rd Kasetsart University Annual Conference. (pp. 1019-1026). Thailand.
Hu, C., Zawistowski, J., Ling, W., and Kitts, DD. (2003). Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems. Journal of Agricultural and Food Chemistry, 51(18), 5271-7.
Joshi, R. (2018). Role of enzymes in seed germination. International Journal of Creative Research Thoughts, 6(2), 1480-1485.
Khatoon, N., and Prakash, J. (2006). Nutritional quality of microwave and pressure cooked rice (Oryza sativa) Varieties. Food Science and Technology International, 12(4), 297-305.
Kim, MJ., Hyun, JN., Kim, JA., Park, JC., Kim, MY., Kim, JG., Lee, SJ., Chun, SC., and Chung, IM. (2007). Relationship between phenolic compounds, anthocyanins content and antioxidant activity in colored barley germplasm. Journal of Agricultural and Food Chemistry, 55(12), 4802-9.
Klunklin, W., Wirjantoro, T., and Phianmongkhol, A. (2012). Nutritional value of purple rice and health benefits. Nursing Journal, 39, 128-139. (in Thai)
Kowalczyk, E., Krzesinski, P., Kura, M., Szmigiel, B., and Blaszczyk, J. (2003). Anthocyanins in medicine. Polish Journal of Pharmacology, 55(5), 699-702.
Ling, WH., Wang, LL., and Ma, J. (2002). Supplementation of the black rice outer layer fraction to rabbits decreases atherosclerotic plaque formation and increases antioxidant status. The Journal of Nutrition, 132(1), 20-6.
Musika, W., Musika, W., and Photchanachai, S. (2013). Evaluation of cooked glutinous rice quality soaked in alum. Agricultural Science Journal, 44(2)(Suppl.), 521-524. (in Thai)
Naiwikun, O. (2008). Rice: Science and Technology. Bangkok: Kasetsart University Press. (in Thai)
Natcha, D., Anuchita, M., Lalita, P., and Angkana, N. (2011). Effect of cooking methods on physicochemical properties of brown rice. International Proceedings of Chemical, Biological and Environmental Engineering, 6, V1-1-4.
Ranmeechai, N., Boonyaritthongchai, P., Uthairatanakij, A. and Photchanachai, S. (2013). Colour of ‘RD 41’ parboiled rice as affected by soaking and steaming conditions. Agricultural Science Journal, 44(2),
489-492.
Roskhrua, P., Tunti, S., and Lonun, T. (2015). Effects of water content and cooking time on chemical composition structureand properties of germinated purple rice (oryza sativa var. glutinosa) flour. In Proceedings of the 5th Rajamangala University of Technology National Conference. (pp. 280-291). Thailand.
Saipang, S., Utama-ang, N., and Phimolsiripol, Y. (2010). Effect of soaking conditions on physicochemical properties of red-jasmine germinated brown rice flour. In Proceedings of 48th Kasetsart University Annual Conference: Agro-Industry. (pp. 1-8). Thailand.
Sasaki, R., Nishimura, N., Hoshino, H., Isa, Y., Kadowaki, M., Ichi, T., Tanaka, A., Nishiumi, S., Fukuda, I., Ashida, H., Horio, F., and Tsuda, T. (2007). Cyanidin 3-glucoside ameliorates hyperglycemia and insulin sensitivity due to downregulation of retinol binding protein 4expression in diabetic mice. Biochemical Pharmacology, 74(11), 1619-27.
Shimoda, H., Aitani, M., Tanaka, J., and Hitoe, S. (2015). Purple rice extract exhibits preventive activities on experimental diabetes models and human subjects. Journal of Rice Research, 3(2), 412-429.
Shinke, R., Nishira, H., and Mugibatashi, N. (1973). Type of amylases in rice grain. Agricultural and biological chemistry, 37(10), 2437-2438.
Suman, B., and Pinky, B. (2015). Effect of cooking methods on nutritional quality of rice (Oryza saliva) varieties. Asian Journal of Dairy & Food Research, 34(2), 136-140.
Timkhum, P., Sitthiwut, T., and Phayakham, S. (2018). Study of sticky rice cooking by microwave oven. In Proceedings of 19th TSAE National Conference. (pp. 396-401). Thailand.
Wanitchang, J., Wanitchang, P., Boonkrachang, N., and Wanitchang, P. (2013). Alternative: Innovations for the tourism: quick cooking rice. In Proceedings of the 5th Rajamangala University of Technology National Conference. (pp. 203-210). Thailand.
Xia, M., Ling, WH., Ma, J., Kitts, DD., and Zawistowski, J. (2003). Supplementation of diets with the black rice pigment fraction attenuates atherosclerotic plaque formation in apolipoprotein e deficient mice. The
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2019-06-18
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