The Effect of Rice Cooking Method on Sensory Evaluation Test and Fluffiness Level of Analogue Rice
Background: Rice cooking is processing rice cooking techniques such as rice cooker and steamer. This analog rice innovation was created to increase the nutritional value and functional food.
Objectives:To determine the effect of rice cooking techniques on sensory tests (color, texture, aroma, appearance) and fluffiness level between analogue rice and C4 rice .
Methods:This study used an experimental design with a completely randomized design (CRD) on analog rice resulting from the best treatment (P2) of the previous study with an additional composition of two grams of moringa flour. Rice cooker and steamer applied on both analog rice and C4 rice as a comparison. A total of 25 semi-trained panelists were selected to test the sensory and fluffiness level. The statistical data was Mann Whitney test.
Results: There wass an effect of a rice cooker and a steamer technique on sensory tests (color, texture, and appearance) and fluffiness of analog rice (p<0.05). However, there was no effect between the cooking technique on the sensory test and fluffiness of C4 rice(p>0.05). Panelists prefer the analog rice with the steam cooking technique rather than the rice cooker. There was no difference in the sensory test and the level of fluffiness in rice from C4 rice (p>0.05).
Conclusion: The steaming cooking technique has an effect on the liking level and the level of analogue rice's fluffiness. Cooking analog rice with the steaming method is highly recommended in order to increase consumer acceptance
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