2020 Volume 53 Issue 5 Pages 310-318
Changes in the chemical properties that occur during the cooking of rice, and the texture and palatability of cooked rice were examined in three kinds of brown rice: low-amylose and giant-embryo rice "Kinnoibuki", low amylose content rice "Takitate", and normal rice "Hitomebore". Two different soaking durations were tested wherein all rice grains were soaked for 1 hour, and for 24 hours, prior to cooking. For the soaking duration of 1 hour, brown rice "Kinnoibuki" showed the highest rate of water absorption of rice grains, solid content of cooking water, and cracking ratio of the rice grain coats. The raw and cooked brown rice "Kinnoibuki" also showed the highest content of free amino acids and sugars, among the three rice cultivars. Furthermore, due to its low amylose content and giant embryo characteristics, the taste and texture of cooked brown rice "Kinnoibuki" were significantly enhanced with the longer soaking time of 24 hours.
