Abstract
Recently for the better utilization of brown rice, the lightly puffed one was developed, and the cooking conditions for this were investigated.
In this report, the influence of the change of the water addition ratio (WAR) on the rheological properties, on the gelatinization ratio and also on the sensary evaluation was checked.
For the cooking of this processed rice, two methods were employed, namely, the o rdinary electric rice cooker cooking and the pressure pan cooking.
Even though the case of ordinary electric ric e cooker cooking, the gelatinization ratio was found to be 93.2% in the case of 1.6 WAR and 98.8% in the case of 2.6 WAR. The rheological property of cooked rice was measured by the Brabender's farinograph, the cooked rice of the processed brown rice obtained by 1.9 WAR showed the similar farinogram like as the polished rice cooked at the normal cooking condition (1.5 WAR).
The crossing point of the water content in coo k ed rice and the mobility relationship obtained by the farinograms was at 67% of water content and this content corresponded to that of the cooked rice of 2.2 WAR, and also it became clear, from the sensary evaluation, that this one was the most favorable.
