Course:VANT149/2025/Capstone/Science/Team27

Abstract

This study explores how different cooking methods—boiling, steaming, and microwaving—affect the stickiness and perceived structural properties of Thai glutinous rice. Standardized preparation procedures were used to ensure consistency across samples. Textural stickiness was evaluated through basic sensory testing, focusing on stretchability and cohesion. Results indicate that steaming yields the highest stickiness, while microwaving results in the least cohesive texture. These findings suggest that cooking techniques significantly influence the textural qualities of glutinous rice, with implications for consumer preference and culinary applications. Keywords:

Biographies

Person 1 Simon Gao is a first-year student in the Vantage One Science program at the University of British Columbia, with plans to pursue a major in Mathematics next year. His academic interests include mathematical modeling, statistics, and their applications in finance and data science. His current research focuses on how different cooking methods affect the stickiness and molecular structure of Thai glutinous rice. He is particularly interested in this topic because it combines everyday food experiences with scientific analysis, and allows him to develop critical thinking and experimental design skills.