Impact of rice variety, cooking equipment and pretreatment method on the quality of lightly milled rice

Lightly milled rice is a healthier choice compared to refined white rice. In this study, the effects of variety, cooking equipment and pretreatment method on the quality of six varieties of lightly milled rice from China after cooking was investigated through physics, chemistry and instrumental analysis method. Nanjing-No.5055 has the best eating quality, Xiadao-No.1 has higher appearance score, and Fengliangyouxiang-No.1 has the lowest glycemic index. Compared with microwave oven and electric cooker, steamer has a more significant positive impact on component retention, eating quality and sensory quality, but the former has lower cooking time and higher glycemic index. Soaking can effectively improve the water absorption rate, thus reducing hardness. Cleaning affects component retention but is beneficial for sensory quality. The most obvious variation in organizational structure can be observed in the steamer and soaking processes. These findings could serve as a valuable reference for the processing of lightly milled rice. •We analyze the nutrition, appearance, taste, and structure of lightly milled rice.•We reveal the effect of pre-treatment and cooking on the quality of six cultivars.•Steamer is preferable for cooking quality, taste, nutrition, and glycaemic index.•Washing and soaking improve starch digestion but increase nutrient loss.•This study can be used to select a suitable cooking method for lightly milled rice.