Investigation of optimal water addition ratio for cooking of high-amylose rice 'Koshinokaori'
2018
Enoki, Y. (BOURBON Corporation, Niigata, Niigata (Japan). Bourbon Institutes of Health) | Sasagawa, K. | Fujimura, S. | Yamaguchi, T.
In this study, we examined the optimal water addition ratio for cooking of the high-amylose rice 'Koshinokaori'. Koshihikari was used as a control. (1) In the soaking process, both varieties reached a sufficient water-absorption rate within 30 minutes. (2) The water content of the cooked Koshinokaori rice was slightly lower than cooked Koshihikari rice when cooked at the same water-rice ratio. However, by adding water with a water-rice ratio of 1.8 or more, the water content of cooked Koshinokaori rice became higher than that of Koshihikari. (3) Cooked Koshinokaori rice obtained with a water-rice ratio of 1.8 to 2.2 showed similar physical properties as cooked Koshihikari rice. (4) Cooked Koshinokaori rice obtained with a water-rice ratio of 2.2 showed good eating qualities that were comparable to those of Koshihikari rice.
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