Effect of Soaking Conditions and Fuzzy Analytical Method for Producing the Quick-Cooking Black Jasmine Rice

Abstract

The quick-cooking rice product is an interesting product for the market which is easy to cook, with good sensorial qualities and health benefits. This work aimed to study the effect of the soaking conditions, namely baking powder concentration (0.1, 0.2, or 0.3%), soaking temperature (room temperature, 50 or 60 °C), and soaking time (10, 20, or 30 min), in order to improve the physical properties and also the sensory characteristics, with high bioactive compound content, of Quick-Cooking Black Jasmine Rice (QBJR). The physical properties of the final product, namely the rehydration capacity, morphology, and texture, were observed. Moreover, the total phenolic, total flavonoid, and total anthocyanin were determined. The results showed that the samples with a high baking powder concentrations soaked at high temperatures for longer time affect the low rehydration capacity with a high hardness value and a decreased bioactive compound content. In addition, the sensory score including softener, flavor, and overall acceptance were lower score. Moreover, to determine the best soaking condition with complex data, the Fuzzy Analytical Method (FAM) was performed by an online FAM program. The results showed that soaking at room temperature for 30 min in 0.1% of baking powder showed the highest overall performance index of 6.52.

Utilization of Nongkhai Black Jasmine Rice Bran Oils for Development of Functional Drink Emulsion

“…It has a purple-black seed coat and not sensitive to light. Lasunon et.al., (2022) reported that Nongkhai black jasmine rice possessed total phenolic, total flavonoid and anthocyanin contents in the range of 0.010-0.035 g GAE/100 g, 1.5-3.5 g QE/100 g, and, 0.01-0.03 g/100 g, respectively, which decreased during the cooking process [4]. To our knowledge, the bioactive components and antioxidant activities of Nongkhai black jasmine rice bran oil have not been investigated yet.…”