Influence of cooking methods on the nutritional and antinutritional properties of germinated parboiled rice

Abstract

Selecting an appropriate cooking method is essential to maintain rice quality while preserving sensory and nutritional attributes. This study evaluated three cooking methods steaming, rice cooker, and pressure cooking on the organoleptic and physicochemical properties of germinated parboiled rice using a one-factor completely randomized design. Analyses included sensory acceptance (5-point hedonic scale), color (L*, a*, b*), instrumental texture (hardness, cohesiveness, springiness), proximate composition, crude fiber, GABA, total sugar, glycemic index, phytic acid, and minerals (Mg, Mn, P, Fe). Steaming produced the highest sensory scores for color, flavor, texture, and taste (3.49, 3.56, 3.53, and 3.71, respectively) and the highest lightness (L* = 67.24). Pressure cooking yielded the greatest a* (−4.34) and b* (7.96) values and the highest instrumental texture values (hardness 64.50; cohesiveness 0.45; springiness 2.27). It also provided the most favorable overall chemical profile, with moisture 60.38%, ash 0.72%, fat 0.57%, protein 3.31%, carbohydrates 35.03%, crude fiber 0.60%, GABA 3.18 mg/100 g, and phytic acid 1.89 mg/100 g. Overall, the results indicate a trade-off between consumer-perceived quality and physicochemical optimization, informing selection or optimization of cooking conditions for functional rice products.

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