EXPERIMENTAL EVALUATION AND MATHEMATICAL MODELING OF SUGAR CONTENT IN RICE VARIETIES BEFORE AND AFTER COOKING

Rice is a staple food consumed worldwide, and its nutritional composition, particularly sugar content, is of great interest due to its implications for health and diet planning. The sugar content of rice can vary across different varieties and qualities, and cooking is expected to further influence these levels. This undergraduate project aims to experimentally evaluate the sugar content in selected rice varieties before and after cooking and to develop a mathematical model to describe the observed changes. The study will involve the collection of representative rice samples, laboratory-based determination of sugar levels, and statistical analysis to identify significant differences between raw and cooked states. Based on the experimental data, a mathematical model will be formulated to predict sugar content as a function of rice type and cooking condition. The project is expected to provide students with hands-on experience in experimental design, data analysis, and model development, while contributing useful insights into the nutritional behavior of rice during cooking.