Analiza comparativă a proprietăților tehnologice ale diferitor tipuri de orez utilizate în gastronomie

Abstract

Rice represents one of the most important staple foods worldwide and plays a significant role in both everyday nutrition and professional gastronomy. Due to the wide diversity of rice varieties cultivated globally, each type is characterized by distinct physicochemical and technological properties that influence its culinary behavior and suitability for specific gastronomic preparations. These differences are determined by factors such as grain structure, starch composition, moisture content, and cooking performance, which ultimately affect texture, consistency, and sensory qualities of the final dishes. The aim of this study is to conduct a comparative analysis of the technological properties of several rice types commonly used in gastronomy. The research focuses on evaluating key parameters relevant to culinary applications, including grain appearance and integrity, moisture content, texture, and cooking behavior before and after boiling. The experimental results were recorded, systematized, and analyzed using comparative methods, with data presented in tabular form in order to highlight the technological differences among the selected rice varieties. The findings reveal significant variations in the technological characteristics of the analyzed rice types, particularly in terms of grain structure, water absorption capacity, and textural properties after thermal processing. These differences determine the suitability of specific rice varieties for particular gastronomic preparations, such as pilaf, risotto, side dishes, or other traditional and international recipes. The study contributes to a better understanding of the technological behavior of rice during culinary processing and provides useful information for chefs, food technologists, and consumers regarding the optimal selection and utilization of rice varieties in gastronomy. CZU: 664.782:641.5; JEL: L66; Q18; D12