Effect of different cooking methods on the chemical components of local Hasawi rice and white rice

Abstract

. This study aimed to identify the most common ways of cooking Hasawi rice in the eastern region of Saudi Arabia, and the effect of different cooking methods on the chemical components of local Hasawi rice and white rice, Three methods of cooking were used i.e. shortening frying, boiling, and with tomato. The results indicated significant differences between the studied types of rice before cooking in ash content, carbohydrates and fats. The study showed that the cooking processes affected the chemical composition of rice grains. In local Hasawi the moisture percentages varied between the three methods and the higher percentages was to the rice cooked with tomatoes and the lowest for fried Hasawi, and the content of carbohydrates in cooked rice were statistically varied in all cooking methods, the highest value was for boiled Hasawi and the lowest was for Hasawi with tomato the percentage of fat, protein and fiber, was statistically differed between the three cooking methods. The higher percentage of fat and protein was for local Hasawi, and the higher percentage of fiber was for Hasawi with tomato, Meanwhile boiled Hasawi has the least fat and fiber percentage, and Hasawi with tomato, has the least for protein content. The white boiled rice has the higher moisture and white rice with tomato has lowest rate, while white rice with tomatoes has the highest percentage of ash , carbohydrates, fat, protein and fiber. On the contrary, the boiled White rice was the lowest. of nutritionists, to eat a balanced diet depends on the appropriate cooking method according to health status and age group. From These results we should choose the best cooking method based on the recommendations of the nutritionists and its suitability for health status and age group.