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Caspian Journal of Enviromental Sciences، جلد ۲۱، شماره ۴، صفحات ۹۸۹-۹۹۶
عنوان فارسی
چکیده فارسی مقاله
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عنوان انگلیسی Process of cooking to reduce sugar from jasmine rice
چکیده انگلیسی مقاله In this study, we improved different rice cooking methods to reduce the sugar in rice. The improvement of jasmine rice will lead to the development of products suitable for people suffered from diabetes. The aim of this investigation was to study the method of cooking rice to reduce sugar amount and study the sensory properties of jasmine rice. Jasmine Rice brand of Royal Umbrella were cooked with five different methods, then the Glucose Tolerance Test measured sugar content, and taste acceptance was measured. Jasmine rice was soaked before cooking and had the least sugar out of all five cooking methods at 0.04%. The soaking made the rice sticky and softer than cooking rice with a normal rice cooker (hot). The hardness was 19.71 ± 0.73 (N) and 23.73 ± 2.60. The difference was statistically significant (p < 0.05). Sensory quality tests and acceptance of jasmine rice cooking were found to be depending on soaking the rice before cooking. The sugar content, sensory qualities, and acceptance of jasmine rice cooking were found to be depending on soaking the rice before cooking. Soaking jasmine rice before cooking effectively decreased sugar levels while preserving its sensory properties and overall taste. This technique can be beneficial for individuals who have diabetes or are interested in reducing sugar intake. It is worth mentioning, however, that this method results in a stickier and softer texture than traditional rice cooking methods.
کلیدواژه‌های انگلیسی مقاله Jasmine rice, Cooking, Sugar amount
نویسندگان مقاله Thanapop Soteyome |
Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. Bangkok, Thailand

Nopporn Sakulyunyongsuk |
Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. Bangkok, Thailand

نشانی اینترنتی https://cjes.guilan.ac.ir/article_7158_dc872cba0055085fab38520079c173c5.pdf
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