A multi-pronged technology for evaluating tastes in rice, 2: The volume of water for cooking rice, storage factor, and evaluation of qualities on wash-free milled rice
2007
Motohashi, N.(Japan Grain Inspection Association, Tokyo. Central Research Lab.) | Sugiyama, T. | Tojo, S. | Watanabe, K.
Wash-free milled rice is becoming increasingly popular as a stable food product, but it is not without its problems. For example, the product definition, quality standards and evaluation method for wash-free milled rice are not established. In addition, there are problems of few reports on quality characteristic and storage quality for wash-free milled rice. To alleviate these problems, we investigated factors affecting this rice, such as the proper volume of water for cooking, spoilage factors during storage, and the taste of wash-free milled rice. We found that the volume of water for cooking wash-free milled rice is determined by considering several factors including taste, stickiness, and hardness according to the process of manufacture. Based on these considerations, the volume of cooking water must be increased by 5 to 15% compared to that of milled rice. Moreover, high-temperature storage and long-storage tended to degrade the taste of wash-free milled rice. We further found that a multi-pronged evaluation is necessary because it is difficult to evaluate the taste of wash-free milled rice by checking just a single item. The broken kernel ratio, protein content, amylose content, fat acidity, and pasting characteristics (breakdown) must also be evaluated.
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