Quick cooking using low-amylose rice [Oryza sativa] (Awayuki-komachi)
2007
Ohisa, N.(Akita-ken. Research Inst. for Food and Brewing (Japan)) | Kodama, I. | Hoshino, I. | Turumaki, H. | Ohno, T.
A low-amylose rice cultivar (Awayuki-komachi) was cooked with various volumes of added water for about 12 minutes using an electric rice cooker. No pre-soaking process was used. The stickiness/ hardness (S/H) ratio of the cooked rice was 0.31-0.34 with 150% hydration. A negative correlation between amylose content and water absorption in low-amylose rice (19 lines), glutinous rice (2 varieties) and non-glutinous rice (4 varieties) (r= -0.931) was observed. Cochineal pigment penetrated to the center of the Awayuki-komachi grains, suggesting that water moved from embryo to endosperm. The results suggest that Awayuki-komachi has potential for use as a 'quick-cooking rice' if the cooking hydration is 150%.
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