Assessing Impact of Cooking Methods on the Physicochemical and Sensory Properties of Instant Fortified Rice Congee for the Elderly

• Published in: FOODS
• Main Authors: Shaharom, Noor Farisya Mohd; Yusoff, Anida; Ab Mutalib, Siti Roha; Seow, Eng-Keng
• Format: Article
• Language: English
• Published: MDPI 2024
• Subjects: Food Science & Technology
• Online Access: https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001183354600001

Instant rice congee (IRC) fortified with functional ingredients is designed for supplementation in nourishing the elderly. In this study, collagen peptide and curcumin were fortified in IRC to improve antioxidant and protein content. Different cooking methods were used to prepare rice congee in order to retain the nutritional content of instant fortified rice congee (IFRC). The effect of cooking methods on IFRC were investigated in this study using field emission scanning electron microscopy (FESEM) and Fourier transform infrared spectroscopy (FTIR). As for cooking methods, the steaming method (IFRC-S) exhibited the highest total phenolic content (TPC) at 36.13 +/- 5.63 mg GAE/g sample; a ferric reducing antioxidant power (FRAP) value of 6.39 +/- 0.24 mg TE/g sample and protein content at 52.20 +/- 6.48%. There were no significant differences (p > 0.05) in the texture analysis of hardness, cohesiveness and viscosity between the different cooking methods. However, the boiling method (IFRC-B) showed the highest adhesiveness, at -58.78 +/- 11.55 g/s. IFRC with different cooking methods also had no significant differences (p > 0.05) in bulk density, volume expansion and the water absorption index. In sensory analysis, it was found that there were no significant differences (p > 0.05) detected in attribute colour, odour, taste, texture and overall acceptability between each cooking method. This study is particularly useful for gaining a preliminary understanding of the development of IRC focused on the elderly.