Effect of Adding Water during Cooking Brown Rice in Bikkuridaki method on the Cooking Properties and the Qualities of the Brown Cooked Rice

Abstract

This study aimed to elucidate the effects of adding water during the cooking of "Bikkuridaki" based on the cooking properties and the quality of cooked brown rice. In the Bikkuridaki method, soaking before heating did not affect rice's moisture content and hardness, indicating that extensive soaking before heating can be omitted in this cooking method. The addition of water at 0°C rapidly lowered the temperature of the cooking liquid, promoted the rupture of the pericarp and seed coat, and increased the area of exposed endosperm immediately after reboiling compared to that at 20°C and 98°C. Consequently, water absorption into the endosperm and starch gelatinization was promoted. The solid content leached into the cooking liquid increased, as did the cooked brown rice's softness, stickiness, and whiteness. It was also observed that the measurement of the area of the exposed endosperm utilized in this study could be used to determine the properties of cooked brown rice.