Effect of cooking and freezing time on physical properties of instant germinated red rice

Abstract

Abstract Red rice is more nutritious rice than white rice due to the content of low glycemic index and high fiber, which can help to reduce blood LDL concentrations. In addition, germinated red rice more nutritious than non-germinated rice because it contains more fiber, essential amino acids, vitamins, and antioxidants. However, this rice has a hard texture, so it requires a long cooking time. Instantization process of rice is one technique to accelerate the cooking process. Instant rice, or called quick-cooking rice, is processed rice that has been cooked and dried so that it can be stored for a long time but can be served at a faster time. The purpose of this research was to analyze the effect of cooking and freezing time on the physical properties of instant germinated red rice. The method used in this research divided into two stages: first, determining the best condition to make instant germinated red rice. The second was to analyze the physical properties of instant germinated red rice. Statistical analysis of this study used a complete randomized design method with two replications. The result showed that 10 minutes of cooking time and 48 hours freezing time was the best treatment based on a physical test of instant germinated red rice.

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