Quick Cooking Using Low-Amylose Rice (Awayuki-komachi)
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- Ohisa Naganori
- Akita Research Institute for Food and Brewing
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- Kodama Ikuko
- Akita Research Institute of Agriculture
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- Hoshino Iku
- Seirei Women's Junior College
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- Turumaki Hitomi
- Seirei Women's Junior College
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- Ohno Toshihisa
- Akita Research Institute for Food and Brewing
Bibliographic Information
- Other Title
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- 低アミロース米「淡雪こまち」を用いた早炊き炊飯
- テイアミロースマイ アワユキ コマチ オ モチイタ ハヤダキ スイハン
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Description
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%.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 54 (7), 339-342, 2007
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390001206409660672
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- NII Article ID
- 10019578342
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 8818692
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed