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Effect of Cooking Methods on Energy Content of Cooked Rice-2003

Sunil Kumar Biswas
Principal Scientific Officer
Grain Quality and Nutrition Division, BRRI

Nilufa ferdous
Scientific Officer
Grain Quality and Nutrition Division, BRRI

Khandaker Aminul Kabir
Chief Scientific officer and head
Grain Quality and Nutrition Division, BRRI

Abstract/ Executive Summary:

Energy content of parboiled and non-parboiled milled rice, parboiled and non-parboiled cooked rice was measured in Bomb calorimeter optimum and excess water method were used for cooking. All forms of rice had apparently high and same level of energy content on dry matter basis, but both the parboiled and non-parboiled cooked rice from optimum water method and apparently higher energy content than that of excess water method. Cooking parboiled rice in any of the methods had higher energy than non-parboiled ones.

Keywords: Rice cooking, Dry matter and Energy value

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2003

End Date: 01-06-2004

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determined effect of cooking methods on energy content of cooked rice

Methodology:

The laboratory analysis was conducted at Grain Quality and Nutrition Division of Bangladesh Rice Research Institute, Gazipur. Milled rice out turn was determined by dehulling 200 g rough rice in Satake Rice mill, followed by 75 second polishing in a Satake grain testing mill TM- 05. Head rice out turn was determined by separting broken parts from milled rice by hand. Milled rice and head rice out turn were expressed as precentage of rough rice and milled rice, respectively. Cooking time was measured when 90% of cooking rice was totally gelatinized. Data presented in the tables are the mean of three replications. Parboiled and non-parboiled milled rice were cooked in optimum and excess water for minimum cooking time. The cooked rice samples were dried ground to powder. Tablets were made from the powder and energy content was determined.

Source of Information: BRRI Annual Report 2003-2004, Page no. 19, BRRI, Gazipur-1701.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The dry matter in cooked non-parboiled rice was 0.27g/g for optimum water method and 0.22g/g for excess water method. It was increased 0.28g/g and 0.24g/g when parboiled rice was cooked in optimum and excess water respectively. Energy values varied from 3.68 to 3.82 Kcal/g DM in non-parboiled cooked rice and 3.68 to 3.79kcal/g in parboiled cooked rice. Non-parboiled cooked rice had high-energy values than that of parboiled rice. The parboiled cooked rice and optimum water method cooked rice retained higher solid, which contributed to higher energy content compared to excess water method. It indicated that high water absorption during cooking might have increased volume but decreased energy content.

Knowledge Management: Report/Proceedings