Abstract
The palatability and rheological properties of rice cooked in water and in Hon-Mirin solution was compared. The concentration of Hon-Mirin, used was 1.7%.
Sensory evaluation showed that rice cooked in Hon-Mirin solution was more favourable than rice cooked in water on the appearance, stickiness, hardness, umami and total acceptance.
Force-time curves of rices cooked in these conditions were examined under compression at a constant speed. When cooked in Hon-Mirin solution, initial elasticity and total and adhesive energies of the rice were greater than those of rice cooked in water.
It was found that rice cooked in Hon-Mirin solution had higher falling speed in water than that of rice cooked in water. Supposedly the smooth surface of the former rice caused increase of falling speed. There were no differences on the moisture and the specific gravity between two cooked rices.
