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KMID : 1134819960250050810
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 5 p.810 ~ p.816
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Water Addition Ratio Affected Texture Properties of Cooked Rice
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Lee Soo-Jeong
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Abstract
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This study was conducted to measure the hydration characteristics at 20℃ and investigated the effect of water to rice ratio(v/w) on the texture properties of cooked rice of ten different varieties based on maturity. Water absorptions during soaking were completed between 30min and 35min at 20℃. The ranges of equilibrium moisture content were between 0.3247g H₂0/g dry matter and 0.3577g H₂0/g dry matter. During the cooking process, the water content of cooked rice increased 6~7% with increased the ratio of water to rice from 1.4 to 1.6(v/w). The hardness(H) of cooked rice decreased, while the stickiness(-H) and -H/H ratio increased with increased ratio of water to rice.
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KEYWORD
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rice, hydration, water to rice ratio, texture properties
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