Unlocking the secrets of Neapolitan pizza: A concise review of wood-fired, electric, and gas pizza ovens.

This review explores the Neapolitan pizza baking process in a traditional wood-fired oven, employing visual color analysis and IR thermal scanning to detail heat exchange mechanisms. During cooking, the oven floor temperature in the pizza area decreased proportionally to the pizza's mass, whereas the free area maintained a constant temperature of 439 ± 3°C. An IR thermal camera indicated that the oven dome temperature reached approximately 480°C with a weak flame and 500°C with a strong flame. The pizza's bottom achieved a maximum temperature of 100 ± 9°C, facilitated by the Pizzaiolo's skill in lifting and rotating the pizza for uniform cooking. Top temperatures varied: up to 180°C for white pizza and 84°C and 67°C for tomato and Margherita pizzas, respectively. IRIS electronic eye analysis revealed more browning and blackening on the pizza's top compared to its bottom, with peaks of about 26% and 8% for white pizza, respectively. Rapid baking is pivotal in Neapolitan pizza-making, necessitating precise heat and mass transfer management to influence sensory attributes. European Commission Regulation No. 97/2010 mandates wood-fired ovens for true Neapolitan pizza, but environmental concerns prompted the Associazione Verace Pizza Napoletana to certify gas or electric ovens when wood-fired ovens are impractical. Operating costs vary: liquefied petroleum gas ovens are the costliest, with costs ranging from €5.38 to €6.19/h, whereas natural gas and electric ovens have operating costs between €2.70 and €4.10/h. At €0.15/kg, firewood is the most economical, supporting traditionalist views. However, natural gas and electric ovens present competitive costs under stringent antipollution laws, making them viable alternatives.

Changes in overall digital structure, starch properties and moisture distribution reveal how the hardness of wheat noodles evolves under different cooking status.

To elucidate the relationship between the structural evolution of starch within noodles during cooking and the hardness, the panoramic and local microstructure of cooked noodles were quantitatively analyzed, and the structure of starch in noodles were measured. We found that in the case of starch within cooked noodles with a high degree of swelling, the quantitative analysis of each ring was sufficient to represent the structural differences. Changes occurring in starch inside noodles during cooking were not homogeneous. The structural modifications of starch in the outer ring were greater than in the inner ring along with the extension of cooking time. The main reason responsible for the high hardness was attributed to low swelling degree and high short-range order of starch in the center. Water migration from the periphery to the center of the noodles, which was closely related to the fine structure of amylopectin, determined the state of central starch. Wheat starch with more large amylopectin molecules and more long amylopectin chains could enhance the inhibition of water migration and decrease the swelling degree of starch in the center, in order to endow a high hardness to noodles. These results will be useful for the ingredients selection for the production of noodles with desirable quality. In addition, the analysis method established in this work promoted the realization of quantitative comparison of the cooked noodles microstructure, that is an effective tool to clarify the structural basis of macroscopic quality of noodles.

A domestic-like carrot cooking methodology for multiple research applications.

Domestic-oriented research focusing on food requires methodologies that closely mimic practices occurring in home kitchens while meeting scientific standards. Currently however, there is a lack of methodologies that can be implemented in both laboratory and home environments. This paper proposes a method that fulfills the scientific requirements of repeatability and reproducibility, while utilizing commonly available materials and processes found in the average household. The method is applied to the preparation, boiling, and seasoning of roots of Daucus carota L. ("carrots"), which can be employed in various scientific fields with only minor adjustments. Three scientific experiments utilizing this methodology are presented, namely sensory evaluation, ionic chromatography measurements, and NMR experiments. In the existing literature, numerous protocols have been used for carrot sample preparation, hindering direct comparisons between studies. In this paper we would like to highlight the ability of the methodology to enhance comparability, as well as its potential utilization in other research applications. The main principles underlying the proposed methodology can also be extrapolated to prepare samples of several other vegetables or cereals.•Comprehensive guidelines for standardizing the shapes, lengths, and widths of carrots are outlined, ensuring minimal variability while preserving the integrity of the raw material.•The cooking method for carrots is tailored to utilize commonly available household materials, while meeting scientific standards required for research purposes.•Seasoning practices involving readily available domestic materials, like commercial salt, are suggested.

Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa).

The cooking process is fundamental for bean consumption and to increase the bioavailability of its nutritional components. The study aimed to determine the effect of cooking on bean seed coat through morphological analyses with different microscopy techniques and image analyses. The chemical composition and physical properties of raw black bean (RBB) and cooked black bean (CBB) seeds were determined. The surface and cross-sectional samples were studied by Optical microscopy (OM), environmental scanning electron microscopy (ESEM), atomic force microscopy (AFM) and confocal laser scanning microscopy (CLSM). The composition of samples showed significant differences after the cooking process. OM images and gray level co-occurrence matrix algorithm (GLCM) analysis indicated that cuticle-deposited minerals significantly influence texture parameters. Seed coat surface ESEM images showed cluster cracking. Texture fractal dimension and lacunarity parameters were effective in quantitatively assessing cracks on CBB. AFM results showed arithmetic average roughness (Ra) (121.67 nm) and quadratic average roughness (Rq) (149.94 nm). The cross-sectional ESEM images showed a decrease in seed coat thickness. The CLSM results showed an increased availability of lipids along the different multilayer tissues in CBB. The results generated from this research work offer a valuable potential to carry out a strict control of bean seed cooking at industrial level, since the structural changes and biochemical components (cell wall, lipids and protein bodies) that occur in the different tissues of the seed are able to migrate from the inside to the outside through the cracks generated in the multilayer structure that are evidenced by the microscopic techniques used.

Metabolomics Reveals the Response Mechanisms of Potato Tubers to Light Exposure and Wounding during Storage and Cooking Processes.

Potato is susceptible to light exposure and wounding during harvesting and transportation. However, the metabolite profile changes in these potato tubers are unclear. The potato cultivars in this study included Hezuo88 (HZ88), Shida6 (SD6), and Jianchuanhong (JCH); the effects of light exposure (L), wounding (W), and the cooking process on potato metabolites were determined. In total, 973 metabolites were identified, with differential metabolites (mainly alkaloids, flavonoids, and phenolic acids) accumulated on days 0 and 2 (0 d and 2 d) in the 0dHZ88 vs. 0dJCH (189), 0dHZ88 vs. 0dSD6 (147), 0dSD6 vs. 0dJCH (91), 0dJCH vs. 2dIJCH (151), 0dJCH vs. 2dWDJCH (250), 0dJCH vs. 2dWLJCH (255), 2dIJCH vs. 2dWDJCH (234), and 2dIJCH vs. 2dWLJCH (292) groups. The flavonoid content in the light exposure group was higher than that in the dark group. The alkaloid content in the wounded group was higher than that in the uninjured potato tuber group, but the lipid content in the wounded group was lower. Importantly, only 5.54% of the metabolites changed after potato tuber steaming. These results provide valuable information for the breeding and consumption of potato tubers.

Assessment of soy genotype and processing method on trypsin inhibitors, urease and lectins content of tofu.

Tofu has a high nutritional value, but it may also contain components that may have an antinutritional effect, such as trypsin inhibitors (TI), lectins and ureases. The aim of this study was to investigate the influence of the hydrothermal-cooking process of soybean in combination with commercial chymosin-pepsin rennet on the content and activity of TI, urease and lectins in tofu. High total TI content was found in tofu (5.00-16.87%). In addition, Kunitz (KTI = 3.52-4.32%) and Bowman-Birk (BBI = 5.00-12.53%) TI were registered, and BBI was detected in polymeric (1.38-2.71%) and monomeric (3.42-9.82%) forms. TI activity of tofu was very low (5.86-9.34%), corresponding to the very low activity of urease (0.51-3.07%). The percentage of lectin (2.62-4.63%) and urease (0.03-0.12%) in tofu was low. The results showed that the applied tofu production process is very effective in reducing the content and activity of TI, urease and lectin and provides the values without nutritional harmful effect.

Ki-Cook: clustering multimodal cooking representations through knowledge-infused learning.

Cross-modal recipe retrieval has gained prominence due to its ability to retrieve a text representation given an image representation and vice versa. Clustering these recipe representations based on similarity is essential to retrieve relevant information about unknown food images. Existing studies cluster similar recipe representations in the latent space based on class names. Due to inter-class similarity and intraclass variation, associating a recipe with a class name does not provide sufficient knowledge about recipes to determine similarity. However, recipe title, ingredients, and cooking actions provide detailed knowledge about recipes and are a better determinant of similar recipes. In this study, we utilized this additional knowledge of recipes, such as ingredients and recipe title, to identify similar recipes, emphasizing attention especially on rare ingredients. To incorporate this knowledge, we propose a knowledge-infused multimodal cooking representation learning network, Ki-Cook, built on the procedural attribute of the cooking process. To the best of our knowledge, this is the first study to adopt a comprehensive recipe similarity determinant to identify and cluster similar recipe representations. The proposed network also incorporates ingredient images to learn multimodal cooking representation. Since the motivation for clustering similar recipes is to retrieve relevant information for an unknown food image, we evaluated the ingredient retrieval task. We performed an empirical analysis to establish that our proposed model improves the Coverage of Ground Truth by 12% and the Intersection Over Union by 10% compared to the baseline models. On average, the representations learned by our model contain an additional 15.33% of rare ingredients compared to the baseline models. Owing to this difference, our qualitative evaluation shows a 39% improvement in clustering similar recipes in the latent space compared to the baseline models, with an inter-annotator agreement of the Fleiss kappa score of 0.35.

Antinutrients and metabolomic compounds of Bambara groundnut (Vigna subterranean) as affected by traditional processing by smallholder farmers.

Bambara groundnut (BG) (Vigna subterranean) is an underutilized, indigenous crop in South Africa that has nutritional and associated health benefits. Decreasing the antinutrients in food sources can potentially increase the digestibility of proteins and mineral absorption. To determine the effect of traditional processing (cooking) on the antinutrient content and metabolome of this crop, BG was sampled from 12 rural farms in three districts of the Mpumalanga province, South Africa. The four main colors that were identified (cream, orange, brown, and purple) were pooled together according to the district they were obtained from. One-half of each color sample obtained from each of the three districts was dehulled, color sorted, milled, and subjected to subsequent antinutrient and metabolome analyses, while the other half was cooked, air-dried, and milled prior to analyses. Samples were analyzed for phytate and tannins (antinutrients) by hydrochloric acid extraction methods as well as metabolome constituents by ultraperformance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS). Phytate, tannins, as well as other metabolomic constituents, namely, catechin, epicatechin, procyanidin, as well as citric acid, were identified in all raw and cooked BG samples. The cooking process resulted in a significant decrease (p < 0.05) in the phytate and tannin content as well as an increase in the health-associated phenolic compounds.

New Insights into Phospholipid Profile Alteration of Bigeye Tuna (Thunnus obesus) during Daily Cooking Processes Using Rapid Evaporative Ionization Mass Spectrometry.

Bigeye tuna (BET, Thunnus obesus) is one of the most nutritious and luxurious cosmopolitan fish. The cooked BET products are capturing the interests of consumers by enhancing flavor and ensuring microbiological safety; however, the lipidomic fingerprints during daily cooking processes have not been investigated. In this work, lipid phenotypic data variation in BET during air-frying, roasting, and boiling was studied comprehensively using iKnife rapid evaporative ionization mass spectrometry (REIMS). The outstanding lipid ions mainly including fatty acids (FAs) and phospholipids (PLs) were identified structurally. It was demonstrated that the rates of heat transfer and lipid oxidation in air-fried BET were slower than those in roasted and boiled BET by elucidating the lipid oxidation and PL hydrolysis mechanism. Furthermore, multivariate REIMS data analysis (e.g., discriminant analysis, support vector machine, neutral network, and machine learning models) was used to characterize the lipid profile change in different cooked BET samples, among which FAC22:6, PL18:3/22:6, PL18:1/22:6, and others were the salient contributing features for determining the cooked BET samples. These results may provide a potential strategy for a healthy diet by controlling and improving functional food quality in daily cooking.

Investigation of used cooking oil on the formation of FOG deposits in sewer line clogging.

Fat, oil, and grease (FOG) deposits, resulting from saponification reaction, have been identified as the primary source of blockage of sewer pipes. This mainly emanates from the adhesion of these deposits on pipe walls, culminating in the sanitary sewer overflows (SSOs). This undesired phenomenon poses several challenges for municipalities, including environmental issues, health-related hazards, and an increase in incurred costs. Unlike the previous literature, the present study, for the first time, attempts to characterize the effect of used cooking oils (a mixture of different oils) as a perceived crux, triggering the genesis of deposits. The experimental results revealed that there exists a host of physical and chemical disparities between fresh oil calcium soaps (FOCSs) and used oil calcium soaps (UOCSs). Notably, when mixed with water, FOCSs produced non-miscible layers, whereas a homogenous, sticky, and viscous solution observed for UOCSs. Fourier transform infrared (FTIR) analysis casts light on the fact that the heating process would greatly influence the oil chemical structure and its resultant calcium soaps. In comparison with calcium chloride, as time elapsed, the optical microscope images illustrated that the calcium sulfate clots formation proceeded at an accelerated rate, delivering particles with larger sizes. Viscosity and adhesion are two prominent distinctions between soaps. In sharp contrast to soap produced from oil with a higher palmitic acid content, it was discerned that the oil containing less palmitic acid generates UOCSs with higher viscosity and adhesion than FOCSs. It can therefore be inferred that the distinct chemical structures driven by high temperature during the cooking process produce soaps with different characteristics as compared with fresh oil. This phenomenon would have a profound impact on the formation of the deposits in sewer lines.

Evaluation of the Effect of Different Cooking Methods on the Heavy Metal Levels in Crayfish Muscle.

The current study investigated the effects of various cooking styles (boiling, frying, and steaming) and seasoning methods (home cooking and ready-to-eat commodity) on levels of nine heavy metals in the crayfish (Procambarus clarkii) muscle. The estimated daily intake (EDI), target hazard quotients (THQ), and target cancer risk (TCR) were used to assess the health risk in the crayfish muscle. The results showed that cooking processes significantly increased the concentration of Cu, which raises a potential risk for children (the THQ values > 1). The levels of toxic heavy metals in the ready-to-eat crayfish muscle were significantly higher than those in household cooking. Especially for As, the THQ values rose to 7.1 and 13.2 for adults and children respectively. Therefore, home cooking is safer than ready-to-eat crayfish, and children should consume crayfish within a limited range. The recommended consumption of the cooked abdominal muscle of crayfish should be 257 and 58 g/day, for children (16 kg) and adults (70 kg), respectively.

Taste Compound Generation and Variation in Chinese Water Chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System.

Chinese water chestnut (CWC) is popular among consumers due to its unique flavor and crisp and sweet taste. Thus far, the key substances affecting the taste compound of CWC are still unclear. In this study, we used UPLC-MS/MS and an electronic tongue system to study the effects of four typical steaming and cooking methods, cooking without peel for 10 min (PC), steaming without peel for 15 min (PS), cooking with peel for 30 min (WPC), steaming with peel for 30 min (WPS), on the taste compound generation and variation of CWC, and revealed the secret of its crisp and sweet taste. The results show that the electronic tongue can effectively identify the taste profile of CWC, and the effective tastes of CWC were umami, bitterness, saltiness, and sweetness. We screened 371 differential compounds from 640 metabolic species. Among them, nucleotides and their derivatives, carbohydrates, organic acids and their derivatives, and amino acids and their derivatives are closely related to the key taste of CWC, and these compounds affected the taste of CWC through six related metabolic pathways: oxidative phosphorylation and purine metabolism; alanine, aspartate, and glutamate; bile secretion; amino sugar and nucleotide sugar metabolism; the phenylpropane pathway; and toluene degradation. This study reveals the potential metabolic causes of taste compound generation and variation in the taste of CWC.

Physical, chemical and optical properties of PM2.5 and gaseous emissions from cooking with biomass fuel in the Indo-Gangetic Plain.

The current study was designed to capture real-world cooking process-wise emissions generated by the combustion of mixed biomass fuel in traditional mud cookstoves in rural kitchens of the north Indian state of Uttar-Pradesh during regular meal preparations. Combustion characteristics, including modified combustion efficiency, thermal efficiency and burn rate, were examined to understand their relationship with emissions. Variations were observed in emission factors (EFs) of PM2.5, trace gases, namely CO, CO2, NOx and SO2, for different cooking processes. While the highest emission of PM2.5, CO and SO2 were observed for boiling (7.0 ± 2.7, 68 ± 29.3, 1.0 ± 1.7 gkg-1, respectively), CO2 and NOx recorded the highest EFs for frying (1537 ± 278.2 & 1.6 ± 0.9 gkg-1 respectively). Although the study reported similar carbon content emissions for different processes, high EC emissions were observed for baking (1.1 ± 0.3 gkg-1). A high concentration of K+ (indicating biomass burning) and toxic trace metals including Al, Cu, Sr, Ti, Mo & Cd has been reported in the present study. EFs of black carbon and brown carbon from mixed fuel burning during uncontrolled cooking have been discussed for different cooking processes which are critical inputs to emission inventories and radiative forcing calculation. The processes of frying and sautéing were found to be more consistent in emissions of pollutants than boiling and baking (variability- 13 %-167 %). Overall, this study emphasizes that a measurement of combustion characteristics and cooking method type should also be contemplated along with fuel and stove types during field emission studies.

Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes.

Takifugu rubripes is well-known for its unique flavour but can also develop a putrid off-note. To eliminate off-note and promote desirable flavour, four cooking processes (boiling, steaming, microwave-heating and roasting) were explored to determine their effects on cooked T. rubripes. The temperature and water dynamics, physico-chemical properties were analysed and correlated with sensory qualities. The changes of centre temperature dynamics during cooking decreased the water mobility and led to varied sensory properties. Six out of ten orthonasal aroma attributes and four out of five mouthfeel attributes were significantly different among samples (p < 0.05). Based on partial least squares regression analysis, orthonasal aroma attributes "roasted" and "earthy/putrid fish" highly correlated with the volatile compounds generated from Maillard reaction and lipid oxidation, respectively; meanwhile mouthfeel attributes of chewy/fibre and tender/juicy were highly associated with water loss and moisture, respectively. This study provides insights for optimising cooking conditions to create desirable fish flavour.

Health risk assessment of arsenic and some heavy metals in the edible crab (Portunus trituberculatus) collected from Hangzhou Bay, China.

In 2018, 108 swimming crabs (P. trituberculatus) were collected from the local market in Zhoushan. Each crab was separated into huang (the edible lipid portion) and meat groups and prepared according to different cooking methods. In most uncooked samples the levels of seven trace metals; mercury, cadmium, lead, zinc, copper, chromium and arsenic were higher in huang than in meat. Cadmium and total arsenic concentrations exceeded the maximum safe residue levels for China. Risk assessments revealed that only the cadmium levels in huang samples posed a toxicological risk to consumers, and uncooked huang were of carcinogenic concern. Cooking methods eliminated the carcinogenic risk and reduced the toxicological risk in huang by approximately 20%. These results show that the seven trace metals identified in P. trituberculatus from Hangzhou bay do not pose a safety concern for consumption of the meat or of the complete crab, after conventional cooking.

Design of a Kitchen-Monitoring and Decision-Making System to Support AAL Applications.

Numerous researchers are working on Ambient Assisted Living systems to enable more comfortable and safer living for senior people in their homes. Due to modern lifestyles and an aging population, this has become a very important issue. According to the available literature, it is obvious that the kitchen is one of the most important and most dangerous rooms in the home. However, there is still evident lack of monitoring systems suitable for specific kitchen activities. In this paper, we propose a monitoring system capable of identifying activities related to the cooking process, and a decision-making system capable of identifying some unwanted and possibly critical conditions. The proposed systems are designed to satisfy the requirements of the modern Ambient Assisted Living systems dedicated to older adults. The proposed monitoring system consists of ultrasound, temperature, and humidity sensors. The acquired results from these sensors are the inputs for the decision-making system, which generate warnings or alarms intended for the senior users and/or formal or informal caregivers. This system is designed to improve home safety related to kitchen activities, as well as to provide information about the lifestyle and daily activities of senior users. Experimental validation of the proposed system confirms its functionality and accurate design approach.

Nutritional characterization of freshwater mud eel (Monopterus cuchia) muscle cooked by different thermal processes.

This paper reports the effects of four popular cooking methods viz. grilling, boiling, frying, and microwaving on the proximate and nutritional compositions of freshwater mud eel (FWME) muscle. The moisture content of raw FWME muscle was 74.45%, which was similar in boiled products but lower in grilled, fried, and microwaved products (p ≤ .05). The protein content in raw and cooked FWME muscles varied between 14.49% and 21.28%. There were found 20 different fatty acids in FWME muscle of which palmitic acid was the most abundant one with an amount of 26.51%-29.70% in raw and cooked FWME muscles. FWME muscle contained a substantial amount of ω-3 polyunsaturated fatty acids, ranging from 7.54% to 13.7%. However, the thermal effects during cooking decreased the ω-3 polyunsaturated fatty acid contents. There were seven essential and eight nonessential amino acids available in FWME muscle; among the essential amino acids, lysine content was the highest. Raw and cooked FWME were very rich in calcium, between 794.52 mg/100 g and 883.24 mg/100 g muscle. Among the studied heavy metals, Pb content was the highest. However, all the heavy metal contents were within acceptable limits determined by health risk assessment, that is, target hazard quotient and target cancer risk.

Effect of home cooking processes on chlordecone content in beef and investigation of its by-products and metabolites by HPLC-HRMS/MS.

Chlordecone (CLD) is a toxic organochlorine pesticide frequently used in the French West Indies until 1993, resulting in a contamination of soil and food. This study assessed the behaviour of CLD residues and CLD processing factors (PFs) during four home cooking processes: cooking in a conventional oven ("oven"), frying ("pan"), cooking in a microwave oven ("microwave") and grilling ("grill"). These four processes were applied to six types of naturally contaminated beef (kidney, liver, rib, chuck, top-sirloin and sirloin). Targeted analyses with isotopic dilution were carried out by ID-HPLC-MS/MS to determine CLD concentrations before and after each cooking process and the corresponding processing factors. HPLC-HRMS/MS was used to find potential organochlorine degradation by-products and/or CLD metabolites present in samples by target, suspect and non-target screening. Cooking processes and especially microwave cooking led to a significant decrease in the CLD contained in beef (2% < PF < 17%). Traces of 5b-hydro-CLD and of another mono-hydro-CLD were found in the uncooked liver but no CLD degradation by-product was observed in the cooked liver.

Plasmalogen fingerprint alteration and content reduction in beef during boiling, roasting, and frying.

Plasmalogens are dietary phospholipids with beneficial health effects. In this work, plasmalogen characteristics and changes in beef during boiling, frying, and roasting were comprehensively investigated by liquid-chromatography-mass spectrometry. The alteration of plasmalogen fingerprint during cooking processes was found by untargeted omics approach, in which time of boiling, temperature of roasting, and meat core/surface of frying were responsible for the observed variations. Moreover, the targeted determination of representative plasmalogen species showed significant loss with a temperature- and time-dependent manner in roasting and frying. And frying even showed an extra loss in meat surface compared with core. Furthermore, an artificial neural network-based predictive model elucidated the dynamics of plasmalogen species during cooking. Finally, batter-coating pretreatment was performed to show its protection against plasmalogens loss during frying. These results might provide a potential strategy to better control and improve the quality of functional foodstuffs during cooking processes.

Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant.

The impact of two different cooking processes (microwave and steaming) on cooked rice quality (i.e., texture), and changes in the bioactive compounds (total phenolic content [TPC] and total anthocyanin content [TAC]) and antioxidant activities (DPPH and FRAP assays) of black and red (nonwaxy) and purple (waxy) pigmented rice were investigated. No significant difference in the firmness between microwave-cooked rice and steam-cooked rice was found, except for cooked purple rice. However, microwave cooking promoted an increase in the cooked rice adhesiveness, which approximately higher 2- ~ 3-fold than that of steam cooking with varying among rice cultivars. Microwave cooking also exhibited significantly higher TPC (1.2- ~ 2.0-fold), TAC (2.0- ~ 3.2-fold), DPPH (1.3- ~ 2.5-fold), and FRAP (1.5- ~ 2.4-fold) than steam cooking for black and purple rice cultivars. There was a strong positive correlation among these bioactive compounds and the antioxidant activities (p < .01). Our study indicated that the TPC, TAC, DPPH, and FRAP of all rice examined were remarkably decreased after cooking, and the extent of the decrease depended on the rice cultivar and cooking method.