Impact of Cooking Time on the Quality Attributes of Parboiled and Raw MR297 Rice Jhauharotul Muchlisyiyah1,2, Rosnah Shamsudin1*, Roseliza Kadir Basha1, Radhiah Shukri3
1 Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia-
2 Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang, Indonesia
3 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
Email: rosnahs[at]upm.edu.my
Abstract
This research examined how different cooking times affect the physical, cooking, and textural qualities of parboiled rice MR297 compared with raw MR297. Both types of rice were cooked for 4, 8, 12, 16, 20, and 24 minutes to observe changes in their properties. The results showed that cooking time had a clear effect on texture, size, and cooking characteristics of all rice samples (p<0.05). As cooking time increased, the hardness, cohesiveness, and chewiness of the grains decreased, meaning the rice became softer and easier to eat (p<0.05). Adhesiveness slightly declined with longer cooking, but the change was not significant, and springiness remained almost unchanged (p>0.05). On the other hand, the length, width, and thickness of the grains increased notably as cooking time became longer, showing that rice expands during heating and water absorption (p<0.05). Moisture uptake, moisture content, and elongation ratio also rose significantly with longer cooking times (p<0.05). However, the length-to-breadth ratio did not show major differences (p>0.05). In conclusion, cooking time is an important factor that alters the eating quality, water absorption, and size of both parboiled and raw MR297 rice. Longer cooking produces softer textures, higher moisture absorption, and larger grain size, while some traits, such as springiness and grain proportion, remain unchanged.
