EFFECT OF COOKING METHODS ON STARCH DIGESTIBILITY OF RAJMUDI AND SONA MASOORI RICE
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Date
2023-01-24
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The present study was undertaken to assess rice varieties and different cooking methods on starch digestibility. Two rice varieties, Rajmudi and Sona masoori were assessed for their physico-chemical, cooking characteristics and starch digestibility. Both the rice varieties were medium slender as per the classification. The protein, carbohydrate and dietary fiber content of Rajmudi was 6.72, 79.03, and 6.61g and that of Sona masoori was 6.62, 79.25 and 2.75g respectively. Total starch and amylose content of Rajmudi was 70.03 and 22.31 per cent and that of Sona masoori was 71.52 and 21.09 per cent respectively. Among cooking methods, Rajmudi open cooked drained had lowest starch (61.64%) and carbohydrate content (59.98%). Rapidly digestible starch content of open cooked Rajmudi with draining, without draining and pressure cooked was 42.37, 42.85 and 47.21 per cent and that of Sona masoori was 45.01, 46.5 and 49.72 per cent, respectively. Slowly digestible starch content of open cooked Rajmudi with draining,
without draining and pressure cooking was 16.54 16.19 and 14.94 per cent and that of Sona masoori was 17.81, 16.32 and 14.21 per cent, respectively. Irrespective of cooking methods Rajmudi had highest resistant starch (3.45%) compared to Sona masoori
(2.41%), among cooking methods draining method had highest resistant starch (3.22%). Pressure cooked Sona masoori had highest starch digestibility index (74.71%), whereas open cooked Rajmudi with draining (68.73%) and without draining (69.05%) had lowest starch digestibility index. Therefore, Open cooked draining method is a better choice tolower carbohydrate content and starch digestibility.
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