Table 2.
Effects of different cooking methods and storage temperatures on the crude protein, crude fat, and ash content of basmati rice products (g/100 g).
| Cooking Methods | Treatments | ||||
|---|---|---|---|---|---|
| T1 | T2 | T3 | T4 | Treatment Mean | |
| Crude protein | |||||
| Boiling 1 | 8.68 ± 0.22 b | 9.32 ± 0.57 b | 10.44 ± 0.19 b | 9.74 ± 0.52 a | 9.54 A |
| Boiling 2 | 9.51 ± 0.36 b | 7.62 ± 0.07 c | 9.90 ± 0.10 b | 6.87 ± 0.42 cd | 8.22 B |
| Frying | 7.59 ± 0.10 c | 8.80 ± 0.10 b | 9.34 ± 0.14 c | 7.40 ± 0.46 b | 8.28 B |
| Pressure cooking | 6.34 ± 0.44 de | 7.54 ± 0.43 a | 8.21 ± 0.26 cd | 5.57 ± 0.20 e | 7.49 C |
| Storage Mean | 8.03 B | 8.32 B | 9.47 A | 7.39 C | |
| Crude fat | |||||
| Boiling 1 | 2.01 ± 0.04 b | 2.37 ± 0.15 b | 2.47 ± 0.07 b | 2.38 ± 0.83 b | 2.18 B |
| Boiling 2 | 1.91 ± 0.08 b | 1.84 ± 0.07 bc | 1.93 ± 0.06 b | 1.95 ± 0.05 b | 1.90 B |
| Frying | 10.60 ± 0.40 a | 10.98 ± 0.49 a | 11.31 ± 0.30 a | 10.57 ± 0.64 a | 10.86 A |
| Pressure cooking | 0.62 ± 0.05 d | 0.83 ± 0.14 d | 0.90 ± 0.10 cd | 0.80 ± 0.10 d | 0.78 C |
| Storage Mean | 3.78 A | 4.0 A | 4.03 A | 3.92 A | |
| Ash | |||||
| Boiling 1 | 1.79 ± 0.09 ab | 1.82 ± 0.04 a | 1.90 ± 0.03 a | 1.95 ± 0.05 a | 1.86 A |
| Boiling 2 | 1.72 ± 0.14 ab | 1.71 ± 0.05 abc | 1.87 ± 0.03 a | 1.71 ± 0.11 abc | 1.75 B |
| Frying | 1.89 ± 0.01 a | 1.92 ± 0.07 a | 1.85 ± 0.06 a | 1.74 ± 0.21 ab | 1.85 AB |
| Pressure cooking | 1.43 ± 0.10 cd | 1.53 ± 0.13 bc | 1.22 ± 0.12 d | 1.69 ± 0.08 abc | 1.46 C |
| Storage Mean | 1.70 A | 1.74 A | 1.70 A | 1.77 A | |
Values are mean ± SD; Mean values with different superscripts are significantly (p ≤ 0.05) different. T1—Freshly prepared with in 1 h, T2—Stored at room temperature (20–22 °C for 24 h), T3—Kept at 4 °C for 24 h, T4—Reheated samples after stored at 4 °C for 24 h. Boiling 1 (rice boiled by absorption); boiling 2 (rice boiled in an extra amount of water); frying (fried rice); pressure cooking (rice cooked in pressure cooker).