Effect of cooking methods on volatile compounds and texture properties in rice porridge

Rice porridge is known to be pleasant flavor and health-beneficial. This study investigated the effect of cooking time and methods on the flavor and texture of rice porridge. The volatile compounds of rice porridge were extracted using headspace-solid phase micro extraction and analyzed by gas chromatography-mass spectrometry. A total of 110 volatiles were detected in rice porridge. Except for esters, most other volatile compounds decreased with cooking time. The major volatiles, aldehydes, and esters have a relatively high content in electric rice cooker (IC). The flavor of rice porridge shifted from grass to ester with cooking time. Multiple chemometrics revealed that volatile compounds with different cooking methods were scattered separately. Texture analysis revealed that rice porridge prepared in the electric pressure cooker (EPC) had a more significant decrease trend in hardness than electromagnetic oven (EC) and IC before 40 min. In vitro starch digestibility analysis, regardless of treatments, the rice porridge was mainly composed of fast digestible starch. The amount of fast digestible starch showed an increasing trend over time. To summarize, different cooking methods had a more significant influence on the volatile compounds than cooking time, while the texture is opposite. This study can guide rice porridge production.