Thiamine (vitamin B1) levels and sensory properties of cooked rice: Exploring varietal differences

The composition and cooking quality of rice varieties vary highly. Preparation and cooking techniques may lead to thiamine degradation. In this study, rice meals were prepared with three different rice varieties grown in Türkiye (Baldo, Osmancik, and Cammeo), four different fats (sunflower oil, margarine, butter, and olive oil), and two different cooking methods (Salma and Roasted), and thiamine amount and sensory attributes were investigated. Thiamine levels of raw rice were measured as 0.399 ± 0.0210, 0.299 ± 0.0010, and 0.303 ± 0.0070 mg/100 g in Baldo, Osmancik, and Cammeo, respectively. The thiamine amount varied between 0.038 ± 0.0020 and 0.176 ± 0.0020 mg/100 g in rice meals, and the highest value was observed in Osmancik rice cooked with margarine using the Roasted method. Descriptive sensory analysis (DSA) assessed 8 taste attributes. Salma-cooked samples had a higher intensity of starchy and butter taste than the Roasted-cooked ones. Roasted-cooked rice meals had a higher intensity of sweet, salty, margarine, olive oil, sunflower oil, and roasted taste than the Salma-cooked samples.