Enriching the Quality and Flavor of Rice Porridge with Plant Modifications

INTRODUCTION

In recent years, there has been an increase in consumer interest in food products that combine natural origin, affordability, and enhanced health benefits without compromising taste and consumer properties. Products that adapt to the modern pace of life and require minimal preparation time are becoming popular. One such product is porridge, an easily digestible and nutritious dish. Its soft, semi-liquid consistency facilitates chewing, swallowing, and digestion, making it suitable for children, elderly people, and recovering patients. However, traditional porridge, consisting mainly of starch, has limited nutritional value. Its nutritional and functional value can be increased by incorporating whole grains, legumes, vegetables, and other functional components (Mahgoub et al., 2020; Noor et al., 2023).

Rice occupies a special place among cereal crops due to its rich chemical composition. It contains significant amounts of starch, proteins, vitamins, and minerals. The absence of gluten makes rice a hypoallergenic raw material suitable for specialized and gluten-free foods. Its protein fraction is characterized by high digestibility and biological value compared with wheat, barley, and maize proteins. For much of the global population, rice remains a primary source of energy and essential nutrients (Koo & Lasekan, 2007; Shozib et al., 2018).

Rice (Oryza sativa L.) is used in infant, clinical, and dietary nutrition. Rice porridge is a liquid or semi-solid product with a soft texture, making it convenient for individuals with specific physiological needs. However, it typically contains a high proportion of easily digestible carbohydrates and a limited amount of functional ingredients. Food technology therefore aims to develop products that combine convenient preparation with improved nutritional value and functional properties. In this context, enriching rice porridge with plant and marine components capable of modifying its composition, texture, and organoleptic characteristics is relevant (Goyat et al., 2019; Ishfaq et al., 2023).

Glutinous rice represents a promising raw material for porridge production. Rice grain consists mainly of starch formed by amylose and amylopectin, whose ratio determines the culinary and technological characteristics of rice-based products. Glutinous rice has an extremely low amylose content (0–2%) and a high amylopectin level, providing a sticky, viscous, and homogeneous consistency after cooking. Rice varieties with pigmented pericarp, including red and black rice, are of interest because they retain the aleurone layer and germ and contain higher levels of vitamins, lipids, minerals, phenolic compounds, and anthocyanins than polished white rice (Tuman'jan et al., 2016; Ali & Hashim, 2024).

The quality of rice-based products depends on consistency, texture, aroma, taste, and color. Rice varieties differ in grain shape, size, and the consistency of cooked porridge, which largely determine consumer preferences. Rice porridge may also exhibit insufficient grain structural integrity and a relatively neutral taste, limiting its consumer attractiveness. Therefore, additives capable of influencing starch gelatinization, water absorption, moisture distribution, and sensory characteristics represent a promising approach (Fitzgerald, 2010; Pakanun Charoensri et al., 2025).

Modern research confirms the effectiveness of non-starch polysaccharides and plant powders in modifying texture and enhancing the nutritional value of starch-based products. Asparagus (Asparagus officinalis) is a source of dietary fiber, saponins, and phenolic compounds with antioxidant and prebiotic properties. Its addition to cereal products can increase dietary fiber and mineral content while improving sensory properties. Kelp (Laminaria spp.) is rich in alginates, fucoidans, trace elements, and iodine. Its polysaccharides can increase viscosity, slow starch hydrolysis, and reduce the glycemic load of foods, making kelp a promising additive for functional porridges (Smolyar & Petrashenko, 2014; Garcia-Segovia et al., 2017).

Stevia (Stevia rebaudiana (Bertoni) Hemsley) is widely used as a natural non-caloric sweetener. Steviol glycosides provide high sweetness without caloric contribution and do not significantly affect blood glucose levels, allowing stevia to improve taste without increasing caloric content. Stevia leaf powder can provide sweetness to glutinous rice porridge while maintaining a low glycemic load. It also contains biologically active compounds with immunostimulatory and anti-inflammatory properties, which may enhance the functional value of the product when combined with asparagus and kelp (Boonkaewwan & Burodom, 2013; Rizzo et al., 2013; Orellana-Paucar, 2023; Ferdous et al., 2025).

The present study aims to develop porridge formulations based on different glutinous rice varieties and to evaluate the effects of plant-based additives on their culinary and sensory properties.

MATERIALS AND METHODS

Materials

The objects of the study were porridges prepared from four glutinous rice varieties differing in botanical and technological characteristics, as well as in the degree of grain processing. The following rice varieties were used: white amylose rice cultivar "Regul" (control sample), white glutinous rice variety "Dieta," red rice type "Redut," and black rice cultivar "Yuzhnaya Noch," bred at the Federal Scientific Rice Centre in Krasnodar, Russia.

The study investigated the effect of plant modifications on the formation of consumer and technological properties of rice porridges. The porridges were prepared using rice with different degrees of grain processing—polished and dehulled—providing additional variability in formulations and enabling assessment of the effect of the bran layer retention on the structural, mechanical, and sensory properties of the final product. The control for all experimental variants was porridge made from polished white amylose rice (Regul ) without the addition of plant ingredients.

Thus, the set of research objects included multicomponent rice porridges differing in rice variety, type of grain processing (white, red, and black rice), and the proportion of added functional plant ingredients, such as asparagus (Asparagus officinalis), kelp (Laminaria spp.), and stevia (Stevia rebaudiana). These characteristics allowed for a comprehensive evaluation of the influence of these components on product quality and consumer properties (appearance and color, consistency, taste, and aroma).

Rice grain quality assessment

This present research also included the determination of key physical characteristics and quality indicators of rice grains, including 1,000-grain weight, husk content, grain moisture, linear grain dimensions (length, width, length-to-width ratio), and the proportion of whole grains (Table 1).

Table 1. Technological quality characteristics of glutinous rice grains.

Rice grain quality assessment showed that all three studied varieties belong to the short-grain type (length-to-width ratio ≤ 2.0) and are characterized by medium grain weight (20-26 g per 1000 grains). The analysis was conducted using a flatbed scanning method based on processing two-dimensional scanned images of rice grains placed on a grid matrix against a black background. The resulting images were used to determine grain dimensions, geometric ratios, and the proportion of whole grains. A technological evaluation of three glutinous rice varieties grown under the irrigation system of the Federal Scientific Rice Centre in 2024 was conducted. The highest milling yield was observed for the red rice variety Redut (73.26%). High proportions of whole kernels were also recorded for colored glutinous varieties—Redut (88.01%) and Yuzhnaya Noch (99.45%). The assessment of 1000-grain weight revealed relatively high values for the white-grain cultivar Dieta (24.5 g) and the red-grain cultivar Redut (25.8 g).

Preparation of rice porridge

Rice samples (25 g each) were prepared for six control variants and nineteen experimental rice porridge samples with plant-based additives, according to the formulations presented in Table 2.

Table 2. Formulations of glutinous rice porridges

As modifying components, asparagus (Asparagus officinalis), kelp (Laminaria spp.), and stevia (Stevia rebaudiana) were incorporated into the formulations at varying concentrations. The mass fractions of the additives ranged as follows: asparagus 0.00–5.00%, kelp 0.00–8.00%, and stevia 0.00–1.50%. These ranges enabled the evaluation of both minimal and elevated levels of their impact on the properties of the final product (Table 2).

Cooking properties of rice grains

Rice porridge can be prepared using various technological approaches, including boiling in excess water, steaming, slow simmering at low heat, and the use of electric rice cookers. The most common traditional method in East and Southeast Asian countries, such as China, Japan, Korea, Thailand, Malaysia, and Indonesia, is prolonged simmering under moderate heating conditions. In this method is cooked in excess water, typically at a ratio of 1:10 to 1:20 for 30–60 minutes, ensuring complete gelatinization and disintegration of the grains (Lee & Ferreira, 2024). An alternative approach is steam cooking, also known as the double-boiling method. This method produces a product with lower viscosity, as it prevents drying and sticking of the rice to the cooking vessel. In addition, steaming is considered a milder processing method that helps preserve nutrients due to the absence of direct exposure to high temperatures (Negreiros & Ory, 2024). In modern practice, the most convenient and widely used method for preparing rice porridge is the use of electric rice cookers, which have become standard household appliances in many Asian countries. Using a rice cooker significantly reduces the labor intensity and eliminates the need for continuous stirring. Differences in temperature regimes and processing time associated with various cooking methods result in variations in the physicochemical composition and textural properties of the final product (Karatas, 2024).

For the experimental procedure, 25 g of rice was weighed and placed into a 100 mL graduated cylinder, followed by triple washing until the rinse water became clear. The washed rice was drained and air-dried. Subsequently, plant-based components were added, and the mixture was thoroughly homogenized. Then, 47 mL of distilled water was added to the cylinder containing the mixture, which was covered and placed in an electric rice cooker for 20 min. After cooking, the porridge was allowed to stand for an additional 10 min. The rice broth was then decanted, after which the mass of the container with porridge and the height of the sample in the cylinder were recorded. Calculations were performed using Eqs. (1) and (2).

The cooking coefficient (volume expansion) was determined using a volumetric swelling procedure. Approximately 20 g of dried rice porridge was placed in a graduated cylinder and gently tapped on a flat surface until a constant initial volume was achieved and recorded. Hot water was then added, and the sample was allowed to swell for 10 min. The final volume of the swollen sample was measured, and the cooking coefficient was calculated as the ratio of the final volume to the initial volume.

A pre-dried rice porridge (IRC and IFRC) weighing approximately 2.5 g was placed into a centrifuge tube and hydrated by adding 30 ml of distilled water. The suspension was incubated at room temperature for 30 min, stirring every 5 min to ensure uniform hydration. After incubation, the samples were centrifuged at 2200 rpm for 15 min. The supernatant was decanted, and the sediment was weighed. The WAI value was calculated as the ratio of the mass of the hydrated sediment to the mass of the dry sample.

Sensory evaluation of the porridge samples

Sensory (organoleptic) evaluation of the porridge samples was performed using a 9-point hedonic scale ranging from 1 to 9 (1 = dislike extremely, 5 = neither like nor dislike, and 9 = like extremely). A panel of six semi-trained participants took part in the sensory evaluation by tasting the prepared samples. The participants were informed about the aims, procedures, and methodology of the study and provided their consent to participate. The porridge samples were evaluated according to the following sensory attributes: appearance (external and crumb structure), texture (consistency), color, taste, and aroma. The evaluation results were expressed as the average score for each characteristic, calculated based on the panelists’ assessments.

Statistical analysis

All experiments were replicated at least three times, and the data were expressed as “mean ± standard deviation”. Two-way ANOVA analysis of variance was used to identify differences between samples, with p < 0.05 considered statistically significant.

RESULTS AND DISCUSSION

Results of the evaluation of culinary and organoleptic properties of porridge

The assessment of culinary properties, including the cooking coefficient (volume expansion ratio) and water absorption index, made it possible to characterize the ability of rice grains to absorb water and increase in volume during cooking. Generally, a cooking coefficient below 5.0 is considered relatively low, while water absorption values for most rice varieties typically range from 4.15 to 4.99.

The cooking coefficient (volume expansion ratio) reflects the increase in grain volume during cooking, which occurs due to water uptake and the swelling of starch granules and proteins. In contrast, the water absorption index characterizes the increase in mass of the grain as a result of water absorption during thermal processing. These parameters are not indicative of quality per se but describe the extent of physical changes occurring during cooking. For example, a sample with a cooking coefficient of 5.0 will yield a greater final volume compared to a sample with a value of 4.7; similarly, higher water absorption corresponds to a greater increase in mass.

The results showed that cooking coefficient values exceeding 5.0 (5.15–5.32) were observed for the Regul and Dieta varieties with 2% Asparagus officinalis addition. The lowest cooking coefficients (2.7–2.9) were recorded for porridges prepared from Redut and Yuzhnaya Noch varieties without additives. The water absorption indices of the studied samples ranged from 2.3 to 3.3, while the Redut variety exhibited a lower value of approximately 2.1.

The data on culinary properties (cooking coefficient and water absorption index) of the studied rice varieties are presented in Table 3.

Table 3. Culinary properties of rice varieties (cooking coefficient and water absorption index)

Sensory evaluation of rice porridges

Sensory analysis demonstrated that the taste, aroma, and consistency of the final product were strongly influenced by both the rice variety and the type and dosage of plant additives. Control samples without plant-based modifications exhibited the most balanced sensory properties. The Regul variety was characterized by a distinct rice flavor and aroma, as well as a loose, non-mucilaginous structure. The control sample of the Dieta variety showed a neutral taste, absence of bitterness, and a satisfactory texture, confirming its high technological suitability for further modifications. The control samples of the Redut and Yuzhnaya Noch varieties retained their characteristic varietal sensory attributes. However, they more frequently exhibited denser or mucilaginous textures, which is consistent with their previously observed water absorption behavior. Modifying the porridge by incorporation of plant components at low and moderate doses (up to 0.5–1.0%) in the initial formulations had a positive effect on the flavor and aroma profile. In particular, porridges prepared from the glutinous Dieta variety with the addition of stevia (Stevia rebaudiana) exhibited a mild sweet aftertaste and a moderately pronounced plant-derived, herbal aroma without significant distortion of the base flavor. The most favorable sensory profile was observed in samples No. 1 and No. 2, which contained all three plant additives (Asparagus officinalis, Laminaria spp., and Stevia rebaudiana) in the following percentage ratios: 0.5:0.25:0.2 and 1.0:0.75:0.2, respectively. In sample No. 1 (0.5:0.25:0.2), the porridge shows a drier and more crumbly texture compared to the control (porridge from Dieta variety without additives), along with a more pronounced, slightly spicy taste, a sweet aftertaste, and a weak plant, herbal aroma (Table 4).

Table 4. Sensory scores of white rice porridge Dieta variety samples with statistical groupings (mean±SD, Tukey’s HSD test)

Sensory evaluation of the white rice porridge samples revealed significant differences (p < 0.05) between the formulations across all assessed parameters, including appearance and color, texture, aroma and flavor, and overall acceptability. The control samples (C+ and C−) scored high on all parameters and did not differ statistically from each other (p ≥ 0.05), indicating stable baseline sensory quality. Sample 1 demonstrated comparable sensory characteristics to the control group, particularly for appearance, texture, and flavor, as indicated by the letters denoting the overall characteristics (a–ab). However, its overall acceptability was slightly lower (p < 0.05). A gradual decrease in sensory scores was observed from samples 2 to 9. Samples 2 and 3 showed moderate acceptability, while samples 4–6 demonstrated significantly lower scores (p < 0.05), particularly for flavor and overall acceptability. The lowest sensory ratings were recorded for samples 7–9, which differed significantly from the control group across all assessed parameters (p < 0.05), indicating a decrease in consumer acceptability. Overall, the results show that increasing the level of modification negatively impacts sensory properties, with optimal acceptability observed in samples closest to the control formulation. Values in the table are presented as mean ± standard deviation (SD). Different superscript letters in the same column indicate statistically significant differences between samples at p < 0.05 according to Tukey's HSD test. Mean values that share at least one superscript letter are statistically insignificant.

In version No.2 (1.0:0.75:0.2), prepared from white glutinous rice (Dieta), the texture was slightly dry, and the taste became saltier. Due to the increased kelp content, the aroma became more characteristic of seaweed. These two formulations can be recommended as functional food products with potential health benefits. With increasing concentrations of plant powders (1.5–3.0% and higher), the sensory properties of most samples deteriorated. Typical adverse effects included increased bitterness, the development of a sharp and specific aroma (particularly with kelp and asparagus), and undesirable textural changes such as excessive dryness or, conversely, mucilaginous consistency.

Overall, the results of the sensory evaluation showed that porridges prepared from the glutinous rice variety Dieta with low and moderate levels of plant additives were the most acceptable in terms of taste, aroma, and consistency. Increasing the concentration of plant components, especially kelp (Laminaria spp.) and asparagus (Asparagus officinalis), led to a significant deterioration in organoleptic properties despite potential improvements in functional and technological characteristics.

Thus, the optimal concentrations of plant additives for enriching rice porridge based on white glutinous rice are as follows: 0.5-1.0% Asparagus officinalis, 0.25-0.75% Laminaria spp., and 0.20% Stevia rebaudiana. These formulations are recommended for use in functional foods, including dietary and pediatric nutrition.

For rice varieties with pigmented pericarp (Redut and Yuzhnaya Noch), a higher sensitivity to plant additives was observed. Even at moderate doses, undesirable attributes such as bitterness, a harsh aroma, and unstable texture (mucilage formation, grain deformation, and structural heterogeneity) were detected. Samples with high concentrations of plant components were particularly deemed unsuitable for consumption due to pronounced off-flavors, distinctive odor, and unsatisfactory texture (Table 5).

Table 5. Sensory scores of red rice porridge Redut variety samples with statistical groupings (mean±SD, Tukey’s HSD test)

Sensory evaluation of the Redut red rice porridge revealed significant differences between the samples for all assessed parameters (p < 0.05). ьThe control samples demonstrated high sensory scores, and no differences were observed between the control samples (p ≥ 0.05), indicating stable sensory quality. ьAmong the experimental samples, sample 3 showed the best sensory characteristics, receiving high scores for all parameters (appearance: 8.25, taste: 8.20, overall acceptability: 8.30) and did not differ from the control group for several parameters (p ≥ 0.05). This indicates good maintenance of sensory quality. Samples 1 and 4 demonstrated moderate acceptability, with slightly reduced scores for consistency and taste. In contrast, samples 2 and 5 showed a more pronounced decrease in sensory characteristics, especially taste and overall acceptability (p < 0.05). The lowest scores were recorded for sample 6, which differed significantly from all other samples across all assessed parameters (p < 0.05), indicating low sensory quality. Overall, the results indicate that moderate modification levels maintain acceptable sensory properties, while further increases negatively impact product quality. Values in the table are presented as mean ± standard deviation (SD). Different superscript letters in the same column indicate statistically significant differences between samples at p < 0.05 according to Tukey's HSD test. Mean values that share at least one superscript letter are statistically insignificant (Table 6) (Agrawal et al., 2024; Bona & Lozano, 2024; Ghiga et al., 2024; Khan et al., 2024; Qiao et al., 2024; Musa et al., 2025; Raza et al., 2025).

Table 6. Sensory scores of black rice porridge Yuzhnaya Noch variety samples with statistical groupings (mean±SD, Tukey’s HSD test)

The sensory analysis of the Yuzhnaya Noch black rice porridge also demonstrated statistically significant differences between the samples for all assessed parameters (p < 0.05). Both control samples (C+ and C−) showed high sensory scores and did not differ significantly in taste and overall acceptability (p ≥ 0.05), indicating high basic product quality. Among the experimental samples, sample 3 again showed the best results, receiving the highest appearance score (8.55) and high values for consistency, taste, and overall acceptability (Kęska & Suchy, 2024; Kounatidis et al., 2024; Lee & Ferreira, 2024; Noor et al., 2024; Jagsi et al., 2025; Petronis et al., 2025; Wong et al., 2025; Yu et al., 2025). These results were comparable with the control group, indicating an optimal formulation. Sample 1 also demonstrated high sensory scores, although slightly lower than sample 3, especially for consistency and taste. Samples 2, 4, and 5 showed moderate sensory acceptability with statistically lower scores compared to the control group (p < 0.05), especially for taste and overall acceptability. The lowest sensory scores were observed for sample 6, which differed significantly from all other samples (p < 0.05), indicating a decrease in consumer acceptability. Overall, the "Yuzhnaya Noch" variety showed a similar trend to "Redut," with optimal sensory characteristics observed at moderate levels of recipe modification and a decrease in quality at higher levels of modification. Values in the table are presented as mean ± standard deviation (SD). Different superscript letters in the same column indicate statistically significant differences between samples at p < 0.05 according to Tukey's HSD test. Mean values that share at least one superscript letter are statistically insignificant.

Both varieties (Redut and Yuzhnaya Noch) demonstrated similar sensory trends. However, Yuzhnaya Noch demonstrated slightly greater consistency in flavor and overall acceptability across samples, indicating better suitability for product development. Statistical analysis of sensory evaluation data for the three rice varieties (Diet, Redut, and Yuzhnaya Noch) revealed a significant effect of sample formulation on all assessed attributes, including appearance and color, texture, aroma and flavor, and overall acceptability (p < 0.05). One-way ANOVA followed by Tukey's post hoc test (HSD) revealed that sensory scores significantly decreased with increasing modification level for all varieties. In all cases, the control samples (C+ and C−) demonstrated high acceptability and did not differ statistically from each other (p ≥ 0.05). Among the experimental samples, recipes corresponding to moderate modification levels (typically samples 1–3) demonstrated the most favorable sensory characteristics, while higher levels (samples 5–9) resulted in statistically significant decreases in all parameters (p < 0.05). Despite similar overall trends, notable differences were observed between rice varieties. The "Diet" variety demonstrated the most stable sensory profile, with minimal decreases in scores at low and moderate modification levels. Sample 1 of the "Diet" variety remained close to the control group for most parameters, indicating high tolerance to recipe changes. In contrast, the "Redut" variety showed greater variability in sensory scores. Although sample 3 achieved high acceptability comparable to the control samples, other recipes demonstrated more pronounced decreases, particularly in flavor and texture. The "Yuzhnaya Noch" variety demonstrated intermediate behavior. Although sample 3 again demonstrated high sensory scores, a more noticeable decline in quality was observed in samples with increasing levels of modification compared to the "Dieta" variety.

Overall, the "Dieta" variety can be considered the most suitable for product modification, as it retained higher organoleptic acceptability across a wider range of formulations compared to the "Redut" and "Yuzhnaya Noch" varieties. This suggests that "Dieta" has excellent technological and organoleptic adaptability, making it a promising raw material for the development of rice-based functional foods.

It should also be noted that the combination of multiple plant additives at elevated concentrations resulted in a cumulative negative effect, manifested as excessive intensity of taste and aroma, technological instability of texture, and loss of product homogeneity. These findings highlight the necessity of strictly controlling the total content of plant additives in the development of functional rice porridges.

Overall, the results of the sensory evaluation confirm that the most acceptable products are porridges made from white glutinous rice (Dieta) with low to moderate levels of plant additives (Table 7).

Table 7. Analyses of sensory evaluation of rice porridge by Two-way ANOVA

df: Degrees of Freedom. MS = Mean Square. Significance at *p < 0.05. F crit - α level

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